Recipe

Boneless Pork Loin Chops With Onion Marmalade Recipe

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Ingredients

Directions

Step #1 preheat your trusty oven to 350 degrees & arrange rack to the center position.
Step #2 Coat a shallow, heavy gauge roasting pan well with a nonstick spray.
Step #3 Pat pork dry & arrange in roasting pan.
Step #4 Rub pork well with Dijon mustard, then Spice up this with thyme, oregano, salt & pepper.
Step #5 Top roast with a bay leaf.
Step #6 Add Port, chicken broth & garlic to roasting pan.
Step #7 Insert a meat thermometer into the thickest part of the meat & bake uncovered about 30 mins per lb or until meat thermometer registers 175 degrees, basting every once in awhile with pan juices.
Step #8 Add a little water as necessary, when pan juices become dry.
Step #9 Cover pork loin loosely with a foil tent if top begins to over-brown.
Step #10 For the Cranberry Port Sauce, place 1/2 c ruby Port & 1/2 c chicken broth (bouillon is fine) in a medium-sized, heavy gauge saucepan & bring to a boil over high heat.
Step #11 Reduce heat to a medium-high setting & boil 5 to 7 mins or until mixture has been reduced by half.
Step #12 stir in the 1 (18 oz) can whole berry or jellied cranberry sauce, 2 Tbls sugar, 1 Tbls red wine vinegar & 1/4 c orange marmalade.
Step #13 serve this with Dijon Pork Roast.
Step #14 --.
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