Cranberry  Glazed  Roast  Pork

 

 

 

 

INGREDIENTS:

1 rolled boneless pork loin roast (3 to 4 pounds) trimmed

3 large oranges

1 can (14 ounces) whole-berry cranberry sauce

1/8 teaspoon ground cinnamon

1/4 teaspoon ground allspice

2 teaspoons raspberry vinegar

1/8 teaspoon salt

2 teaspoons cornstarch

2 tablespoons cold water

 

1 teaspoon kosher salt

 



DIRECTIONS:

 

Preheat oven to 350 degrees.

 

Grate peel of 1 orange, then juice all of the oranges.

 

In a small saucepan, combine orange juice and peel.

Bring to a boil.

Reduce heat and simmer until volume is reduced by half.

 

In a medium saucepan, combine cranberry sauce, cinnamon, allspice, vinegar and salt.

 

Combine cornstarch and water; mix well.

 

Add to the cranberry sauce mixture with orange juice mixture.

Cook and stir over medium heat until thickened.

Let cool.

 

Rub roast with kosher salt.

 

Place roast on a rack in a shallow roasting pan.

Bake, uncovered, for 60 to 80 minutes or until meat thermometer reads 160.

 

Brush cranberry mixture over roast during the last half hour of baking.

 

Heat remaining cranberry mixture and serve with pork.

 

 

Serves 8 - 12

 

 

 

 

 

Rack  of  Lamb

 

 

 

 

INGREDIENTS:
 

1 French-style rack of lamb (8 chops), about 1 pound

1 tablespoon olive oil

2 garlic cloves, minced

1 tablespoon minced fresh parsley

1/2 teaspoon dried rosemary, crushed

1/2 teaspoon dried thyme

 

 


DIRECTIONS:

 

Preheat oven to 400 degrees.

 

In a bowl, combine the oil, garlic, parsley, rosemary and thyme.

Rub oil mixture over lamb.

 

Place meat side up on a rack in a greased 11 inch x 7 inch baking pan.

 

Bake, uncovered, for 20 to 30 minutes or until meat reaches desired doneness.

 

For medium-rare, a meat thermometer should read 145

For medium, a meat thermometer should read 160

For well-done, a meat thermometer should read 170

 

 
Serves 2

 

 

 

 

 

Beef  Tenderloin  in  Mushroom  Sauce

 

 

 

 

INGREDIENTS:

2 beef tenderloin steaks (8 ounces each)

1 teaspoon vegetable oil

4 tablespoons butter, divided

1/2 cup chopped fresh mushrooms

1 tablespoon chopped green onion

1 tablespoon all-purpose flour

1/8 teaspoon salt

Dash pepper

2/3 cup chicken or beef broth

1/8 teaspoon browning sauce (optional) 

 


 

DIRECTIONS:

 

In a large skillet, heat oil and 2 tablespoons of butter over medium-high heat.

 

Cook steaks for 6 to 7 minutes on each side or until meat is done as desired doneness.

 

For medium-rare, a meat thermometer should read 145

For medium, a meat thermometer should read 160

For well-done, a meat thermometer should read 170

 

Remove to a serving platter; keep warm.

 

To pan juices, add the mushrooms, onions and remaining butter; saute until tender.

 

Add flour, salt and pepper; gradually stir in broth until smooth.

 

Add browning sauce if desired.

 

Bring to a boil; boil and stir for 2 minutes.

 

Spoon over the steaks.

 

Serve immediately.

 

 

Serves 2

 

 

 

 

 

             

   

    

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