Saturday, November 26, 2016

Pork Roast with a Black Cherry/ Rosemary Sauce

Holidays mean family gatherings and entertaining.  Who wants to spend hours in the kitchen when you could be chatting with friends?

This pork recipe presents beautifully and is so easy to prepare that you'll make it often.

I do something that's unusual.  I pre-slice the roast while it is raw. The meat will cook faster and all surfaces will be exposed to the tasty juices as it cooks.  Feel free to roast it unsliced and add some additional cooking time to the recipe.

Pork Roast with a Black Cherry Sauce
3 pounds pork tenderloin
2 Tablespoons of Joe and Son's Garlic Infused Olive Oil
1/3 cup Joe and Son's Black Cherry Balsamic Vinegar
1/4 cup water
2 Tablespoons dried rosemary
salt and pepper
Season the pork with salt and pepper. Slice the pork into thin serving slices and place in a roasting pan with lid. 
Combine the Oil, Balsamic Vinegar and water  in a tightly sealed jar and shake to form an emulsion.
Pour the mixture evenly over the pork and sprinkle the rosemary evenly over the roast.
Bake at 350 degrees for about 30 minutes or until cooked.
Arrange on a serving platter and garnish with fresh rosemary springs.  Use the pan drippings to spoon over the slices.

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