Wednesday, October 19, 2011

HH6-Roasted pork with cranberry compote(s)

Oh yes, I love fall flavors. Pumpkin is my favorite, but fresh cranberries? Love those too! This is a fast and simple dish to make. Keep a bag of cranberries in your freezer for a fast weeknight meal!

I use boneless chops or pork loin.  The pork can be roasted or broiled in the oven. Pan fried on the stove or grilled.
For the compote it depends on what you have on hand and flavors you enjoy. It's easily adaptable. I'm listing two variations, but change it up and experiment to your liking. If you don't like cinnamon, leave it out. If you want to use a combination of the two compote recipes. Ginger pieces or star anise steeped in this are great variations also. 
The apple juice is sweeter than the orange. I've used a grapefruit too and just adjusted the sweetener. Fresh or frozen cranberries will work for this. To chop the cranberries I use the food processor.
I just realized that I needed to put up a post for the Household 6 cooking challenge! I had this post scheduled and thank goodness it had brown- pork/poultry seasoning/maple syrup/brown sugar, rust- cranberry compote/cinnamon sticks, and pumpkin-oranges/apricots colored ingredients! The only thing is, you can't see all the ingredients and colors. So I guess they aren't "featured" Oops. Here is our challenge this month

Orange, brown and rust are the colors of Fall.  Create a dish using these colors.  You can only use one of the colors as a non food, ie a rust colored plate to hold the dish.  You can incorporate other colors but these 3 colors have to be the dominant colors that you feature.

I have a pumpkin on my counter... maybe I can whip something else up. We'll see. I do have something on the menu this week that just might work.
4-6 boneless pork chops (depending on size)
1/2 teaspoon poultry seasoning
1/4 teaspoon thyme- dried
dried lemon or orange peel

1 cup cranberries, chopped
3-4 tablespoons honey , maple syrup or brown sugar
Orange juice from one orange with water to make 1/2 cup
1/4 cup chopped dried apricots- optional, I happened to have them on hand
Zest from one orange
1 cinnamon stick

1 cup cranberries, chopped
3-4 tablespoons of sweetener as mentioned above
1/2 cup apple juice
1/4- 1/2 cup of diced apple, peeled
1 cinnamon stick
2-3 whole cloves

Pork- Mix the salt, pepper and spices. Season the pork on all sides with seasoning mix. Roast, broil, grill or pan fry until cooked through.

For the compote, put all the ingredients in a small pot. Bring the ingredients to a boil, and stir. Turn the heat down to a simmer. Simmer the compote until reduced by half, about 15 minutes. Remove any whole spices. Taste and add additional sweetener as needed. Serve over pork.

Other cranberry recipes on GPAC
Nantucket Cranberry Pie

Check out the other HH6 Challenge bloggers

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