Herb Rubbed Pork Loin with Apple-Cranberry Relish


  • 1 pork loin roast, about 4 lbs
  • 2 Tbsp olive oil
  • 1 Tbsp butter
  • Salt and fresh pepper
  • 8-10 cloves garlic, peeled
  • 2 Tbsp fresh thyme, roughly chopped
  • 1 cup low-sodium chicken broth
  • 1/4 cup Turning Leaf Pinot Noir
  • 1/2 stick butter
  • 1 large sweet onion, chopped
  • 2 tsp fresh ginger, grated
  • 3 apples (granny smith or other firm variety), peeled and chopped
  • 1/4 cup light brown Sugar
  • Zest and juice from one orange
  • 2 tsp mustard seeds
  • 1 bag fresh or frozen cranberries
  • 1 cinnamon stick

For Relish:
Melt butter in sauce pan over medium heat, add onions and sauté until translucent, about 8 minutes. Add ginger and sauté until fragrant, then add apples and sweat until just beginning to soften. Add brown sugar, stirring until melted, and season with salt and pepper. Mix in orange juice, zest, cranberries, mustard seeds, and cinnamon stick, bring to simmer and reduce heat (add additional orange juice or chicken stock if too dry). Cook relish until cranberries begin to pop, remove from heat and let cool, best to let sit over night.

For Pork Loin:
Preheat oven to 375 degrees. Make 8-10 deep slits in pork roast and fill each with a clove of garlic, season pork roast with salt, pepper, and chopped thyme, and tie roast to keep shape. Heat butter and oil in wide heavy bottomed oven-proof pot over medium heat, and sear pork loin until golden brown on all sides, about 8-10 minutes. Add wine and broth to pot, cover, and cook in oven until roast reaches internal temperature of 150 degrees, remove from pot and let rest under loosely tented foil. Slice pork and serve with warmed relish.

Yield: 6 servings
Prep time: 25 minutes - Cook Time: 1.5 hours

Pairs Well With: