Pork Loin with Brandy and Dried Cherries
Monica Fry
ingredients
- 1/2 C dried cherries
- 1/2 C Brandy
- 2 lbs Boneless Pork loin
- 1 tsp dry mustard
- 1 tsp Ground Black pepper
- 1/2 tsp Salt
- 1 C Chopped Onion -- (Finely chopped)
- 3 Cloves Garlic -- (Chopped)
- 1 C Chicken broth
- 1 tbsp Red Currant jelly (or something similar)
- 1 tsp Thyme
- 1 Bay leaf
directions
Combine cherries and brandy in a bowl and soak for an hour
Sprinkle pork evenly with dry mustard, salt and pepper
Pan-sear for 8 minutes (2 mins on each side) or until brown
Remove pork from pan
Add onion and garlic and cook until soft
Add cherry mixture, broth, jelly, thyme and bayleaf and bring to a boil
Combine broth mixture and pork loin and cook in crock pot until cooked thoroughly
Discard bay leaf just before serving
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 641 Calories; 3g Fat (7.4% calories from fat); 10g Protein; 80g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 1848mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 3 Vegetable; 4 Fruit; 1/2 Fat.
NOTES : Can brush with additional jelly just before serving.
Source: Monica Fry
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews