Thursday, November 26, 2009

Orange-Scented Cranberry Sauce

I'll make this every year's sooo yummy with turkey!

2 bags(12 ounces each) fresh or frozen cranberries
1 1/2 cups sugar
4 wide strips orange zest,
plus 1 cup fresh orange juice
coarse salt and ground pepper

In a medium saucepan. combine cranberries, sugar, orange zest, and 1/2 cup water; season with salt and pepper. Bring to a boil over medium-high. Reduce to a simmer and cook until thickened, 20-25 minutes. Remove from heat and stir in orange juice. (to store, refrigerate up to 1 week. Bring to room temp. before serving)

Makes 3 1/2 cups

Wednesday, November 11, 2009

Spice-rubbed pork loin with butternut squash

4 Tb. extra-virgin olive oil
1/4 cp. packed light-brown sugar
1/2 tsp. ancho chile powder or other single chile powder
1/4 tsp. ground cinnamon
1/2 tsp. ground cumin
2 lbs. butternut squash, seeded and cut into 1 inch thick cubes
1 boneless pork loin (5 lbs.), tied
coarse salt and ground pepper

Preheat oven to 425 degrees. In a large bowl, stir together 3 Tb. oil, sugar, chile powder, cinnamon, cumin, and 2 Tb. water. Add squash and toss to coat. Set aside.

Generously season pork with salt and pepper. Heat a heavy skillet or pan over high. Add 1 Tb. oil and swirl to coat. Cook pork on all sides until deep golden brown, about 10 minutes total. Place pork on a rimmed baking sheet; pour oil from skillet onto sheet and spread evenly.

Arrange squash around pork. Brush pork with sugar mixture from bowl. Bake until pork is cooked through (an instant-read thermometer inserted in center should register 135 degrees), 40-45 minutes, brushing meat with sugar mixture and turning squash every 15 minutes. Tent pork with foil and let rest 10 minutes before slicing.

Enjoy! Serves 8

~submitted by Nicole