Cranberry Marinade For Pork Food

CRANBERRY PORK CHOPS II

Steps:

• In a skillet, brown chops slowly in oil; drain.
• Add cranberries, sugar, salt and pepper to chops with 1/2 cup water to start. Bring to boil; reduce heat. Simmer, covered, for about 45 minutes or until tender but not dry. Add water if necessary to keep chops from drying out.

MOIST CRANBERRY PORK ROAST

Steps:

• Cut roast in half and place in a 3-qt. slow cooker; sprinkle with salt and pepper. Combine the remaining ingredients; pour over roast. Cover and cook on low for 4-5 hours or until a thermometer reads 160°. Let stand 10 minutes before slicing.

CRANBERRY GLAZED PORK ROAST

Steps:

• Combine salt and pepper; rub over the roast. Place roast, fat side up, on a rack in a greased roasting pan. Bake, uncovered, at 350° for 40 minutes. , Meanwhile, combine the cranberry sauce, orange juice and brown sugar in a saucepan; cook over medium heat until cranberry sauce is melted. Drizzle a fourth of the glaze over roast. , Bake 20 minutes longer; or until a thermometer reads 145°, basting frequently with remaining glaze. Let stand for 10 minutes before slicing. Warm remaining glaze; serve with roast.

PORK TENDERLOIN WITH BALSAMIC-CRANBERRY SAUCE

Steps:

• Preheat oven to 450°F. Melt 1/2 tablespoon butter in heavy large ovenproof skillet over medium-high heat. Sprinkle pork with salt and pepper. Sear pork on all sides, about 2 minutes. Place skillet with pork in oven. Roast pork until thermometer inserted into center registers 155°F, about 10 minutes.
• Meanwhile, melt remaining 1 tablespoon butter in heavy medium skillet over medium-high heat. Add onion and rosemary; sauté until onion softens, about 3 minutes. Add broth, cranberry sauce and vinegar and whisk until cranberry sauce melts, about 2 minutes.
• Transfer pork to work surface. Scrape any juices from large skillet into cranberry mixture. Boil until sauce has reduced enough to coat spoon thickly, about 6 minutes. Season with salt and pepper. Slice pork and serve with sauce.

CRANBERRY MARINADE

Steps:

• Place all ingredients in blender or food processor.
• Cover and process for 1 minute.
• Pour the marinade over beef or poultry in a shallow glass dish or heavy plastic bag.
• Cover dish or seal bag and refrigerate for up to 3 hours for chicken and 6 hours for beef while marinating.
• This recipe can be doubled or tripled.

PORK ROAST WITH CRANBERRY GLAZE

Steps:

• Preheat oven to 325 degrees F.
• In a small saucepan, combine cornstarch, cinnamon, and salt. Stir in orange juice and cranberry sauce. Cook over medium heat, stirring, until thickened, and set aside.
• Place pork in a shallow roasting pan and cover with about half the cranberry mixture. Insert a meat thermometer. Roast 1 to 1 1/2 hours, basting occasionally with the remaining sauce. Meat is done when thermometer reads 160 degrees F. Remove meat from oven and allow to rest 10 minutes before carving.

CRANBERRY PORK

Steps:

• Heat a large skillet over medium-low heat. Place pork cutlets in skillet and pour red wine around cutlets. Cook cutlets in red wine until hot and wine begins to reduce, about 5 minutes. Transfer pork to a plate.
• Stir cranberry sauce into red wine, increase heat to medium-high, and cook, stirring constantly, until hot and slightly reduces, about 5 minutes. Stir salt and ginger into cranberry mixture, return pork to skillet, and cook until pork reaches desired doneness, about 5 minutes.

CRANBERRY-ORANGE PORK ROAST

Steps:

• In a saucepan, cook first 4 ingredients, until thickened (ingredients may be doubled if desired for more sauce).
• In a roaster or oven-proof casserole dish, place in the roast.
• Spread the sauce ingredients over the pork roast.
• Bake in 350 degree oven, until roast is done, basting frequently.
• Remove roast to serving platter.
• Let sit for 15 minutes before slicing.
• Meanwhile,in the same roaster, with the pan juices, add the gravy with the 1/3 cup water; mix to combine.
• Slice the roast.
• Serve the cranberry/orange gravy over the slices.

PORK CHOPS WITH CRANBERRY SAUCE

Steps:

• Sprinkle the chops on both sides with salt and pepper.
• Peel the orange and cut it crosswise into 4 slices of equal thickness. Cut each slice into 8 equal-size pieces. Put the cranberries and orange pieces into the container of a food processor or electric blender and blend well but coarsely. There should be about 1 1/2 cups.
• Dredge the chops on both sides in flour and shake off excess.
• Heat the oil in a heavy skillet large enough to hold the chops in one layer. When the oil is quite hot add the chops and cook until nicely brown on one side, about 8 minutes. Turn the chops and cook until browned on the other side, about 5 minutes. Reduce the heat. Cover and simmer 12 minutes.
• Transfer the chops to a warm serving platter and pour off the fat from the skillet.
• Add 1 tablespoon of the butter to the skillet and when it is melted add the onion. Cook, stirring, until wilted. Add the brown sugar and stir to dissolve. Add the vinegar and tomato paste and stir until blended. Add the cranberry and orange mixture and the broth. Stir to blend. Add any liquid that has accumulated around the chops. Let simmer about 1 minute. Stir in the remaining 1 tablespoon of butter. Pour the sauce over the chops and sprinkle with parsley.

STICKY PORK WITH CRANBERRIES

Steps:

• Season the flour and dust the pork slices. Heat the oil in a large frying pan, then cook the pork for 3-4 mins each side until browned and cooked through. Transfer to a plate and set aside.
• Add the red onion wedges to the pan and fry for 5-8 mins until soft and starting to turn golden. Stir in the stock, cranberry sauce and honey and simmer for 10 mins. Return the pork with any resting juices and gently cook for 1-2 mins until hot through. Serve with some mash or jacket potatoes and vegetables.