Welcome to #CranberryWeek, hosted by Caroline’s Cooking and A Kitchen Hoor’s Adventures. We’ll be sharing cranberry-inspired creations all week long in celebration of national cranberry day. Search #CranberryWeek to keep up to date and follow the #CranberryWeek Pinterest board for more cranberry inspiration.
When I made this glazed pork, I was hoping to find a turkey breast to serve with the cornbread dressing I shared yesterday.
Actually, I had a couple ingredient finding hurdles to overcome.
I’ve been in a grocery store loyalty crisis. Now that Treat is too big for the Baby Bjorn (not impossible, but highly uncomfortable), I prefer to shop with him in the cart. That leaves Firecracker to walk beside me. There isn’t enough magnetic force in the world to keep that kid by myside for more than three minutes! That energetic 2 year old is off running up and down the aisles as soon as I let go of his hand. Or, he’s touching every single item at arms level when he is staying near. My patience with him wanes thin and I have to load him up into the basket. As I try to start each grocery trip with a positive attitude, by the time I “give up” I have a cart full of groceries. And to add to the frustration, Treat has a habit of screaming at an insanely high pitch. He’s not upset or crying, just screaming to scream. It’s a happy and excited sound, but one that deafens ears. Naturally, his older brother follows suit and I’m standing in the grocery store pulling out my hair half laughing half crying and all about yelling at my children.
The solution is to find a grocery store with “car carts” so both of my boys can be buckled into a cart. The bonus of a steering wheel definitely helps. Unfortunately, there aren’t many option for that out here in SoCal.
I do a decent amount of shopping at the commissary on base, particularly for yogurt as it’s about half the price of the local grocery stores. Being tax free means that processed foods end up being a tad cheaper, too. Only problem, is that I don’t quite trust their meat and seafood department, and the fresh produce is hit or miss on quality.
For small trips, I love walking to the local Whole Foods, but I’m limited to the space under the stroller. And while the meat quality is fantastic, it’s a bit pricy.
One Monday morning, I decided to try another store about a mile away. Took the kids on a walk and did some recon. Yogurt was the same marked up cost as the other stores. THe produce department was beautiful, and their bulk foods section to die for. Their meat departement looked fine, but was small; there wasn’t a turkey breast in sight (I assume that changed closer to the holiday?). I settled on a beautiful looking pork loin instead.
Another missing ingredient? Apple cider.
I knew one of the grocery stores I like sells it, but did I really want to get in the car for one item? Nope. Instead, I popped into the local coffee shop and ordered a cup of cider to go. Mission accomplished. I’m sure that 12 oz cup cost the same as a half gallon at a grocery store, but you can’t underestimate the price of my time, energy, and sanity!
Cranberry Glazed Pork Loin
- 2 tbsp butter, divided use
- 1/2 shallot, chopped
- 1 tsp whole juniper berries
- 1 C fresh cranberries
- 2/3 C apple cider
- 2/3 C maple syrup
- 1/2 C red currant jelly
- 1/4 tsp Kosher salt
- pork loin, trimmed
- Melt 1 tbsp butter in a small saucepan over medium heat. Saute shallot until translucent. Add the juniper berries, and cook one minute. Add cranberries, cider, syrup, jelly, and S+P. Simmer 3-5 minutes, until cranberries burst.
- Transfer glaze to a blender and puree until smooth. Return to the saucepan after passing through a sieve.
- Bring glaze to a simmer over medium heat and cook until reduced to about 1 1/4 C, 10-15 minutes. Keep warm.
- Preheat oven to 375 degrees F.
- Melt butter in a large oven safe skillet, sear pork abour 2 minutes on all sides. Brush with glaze and put in oven until an internal temperature of 145 degrees F is reached. Brush with glaze every 10 minutes or so. Cook time will depend on thickness of pork loin.
- Be sure to bring any extra glaze back to a boil to prevent contamination before serving alongside pork.
*This glaze recipe is adapted from Martha Stewart at http://www.marthastewart.com/261237/cranberry-glaze*
Be sure to check out all the other cranberry recipes being shared today:
Braised Short Ribs with Hoisin-Cranberry Sauce and Asian Coleslaw from Culinary Adventures with Camilla
Cranberry & Cornbread Stuffed Pork Chops from Books n’ Cooks
Cranberry Borscht from Palatable Pastime
Cranberry Glazed Pork Loin from Sew You Think You Can Cook
Cranberry Lemon Curd Tart (No Bake, GF) from Caroline’s Cooking
Cranberry London Broil from Cindy’s Recipes and Writings
Cranberry Mustard from A Kitchen Hoor’s Adventures
Cranberry Vanilla Bean Donuts from Hostess At Heart
Grilled Brie with Cranberries from Full Belly Sisters
Honey Roasted Cranberry Ricotta Crostini from Take Two Tapas
Orange Cranberry Turnovers by The Bitter Side of Sweet
Panko Crusted Chicken with Maple Cranberry Sauce from Family Around The Table
Sweet Heat Cranberry Spread from Cooking With Carlee