Pork with cranberry sauce

Fruits and berries are very well with beef, pork, lamb, chicken, turkey and duck — they give meat dishes a pleasant sour-sweet taste.

Late northern berries — cranberries, cranberry — traditionally used with meat in Russian cuisine. Raspberries, currants with meat — more unusual option. These berries can be put in the meat during cooking, but you can cook the sauce from them.

Here’s one way of preparation berry sauce: mix the sugar and vinegar in a saucepan and gently evaporate. In the resulting syrup fry berries. Then pour a dry wine and a little put out to simmer, add the meat broth. Boil until the volume reduction factor of 2, and then break the contents into a blender with an addition of butter and rubbed through a sieve.

INGREDIENTS
For the sauce:
1 tbsp. l. seasoning for meat dishes (or a mixture of pepper), salt to taste
2 tbsp. l. honey
250 ml dry red wine
30 grams of fresh ginger root
500 g cranberries
100 ml dry red wine
Sugar — 0.5 cups
2 kg of boneless pork
Ground cinnamon
COOKING METHOD
1.Dry red wine pour into a small bowl. Add honey and stir thoroughly until smooth.

2.Ginger Peel and grate, add to the bowl with wine and honey. Add to the cinnamon and seasoning for meat dishes (or a mixture of peppers). Add salt to taste. Once again mix thoroughly.

3.Preheat oven to 220 ° C. Meat Wash and dry with paper towels. Plastered on all sides to receive the marinade.

4.Put the meat on the grill, place it on a baking sheet. Put the meat in the oven and cook for 10 minutes. Then reduce the heat of the oven to 160 ° C, pork cover foil sheet and baked 2 hours. During 30 min. remove the foil until ready to meat is browned. * If you are cooking the tenderloin, reduce the cooking time in the oven for up to 1.5 hours.

5.Remove the meat from the oven, cover with foil and let stand 15 minutes. * Any meat, baked piece before cutting should stand for about 15 minutes so the juices are distributed throughout the piece. The internal temperature of the meat during this time rises to 2-3 ° C.

6.Meanwhile, prepare the sauce. Stand out from the meat juice is drained from the pan into a saucepan; add the wine. Place the skillet over medium heat. Cook until the sauce evaporates 2/3 volume.

7.Cranberries to sort, wash, dry and divide into 2 parts. One portion was ground in a blender along with the sugar to a pulp. Connect berry puree with sauce. Add remaining berries cranberries and mix.

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