Cranberry Pork Loin with Garlicky Kale
Ocean Spray's Roasted Pork Loin with Cranberries
- For the Pork Loin:
- 1/2 cup Ocean Spray® Craisins® Dried Cranberries
- 1 1/4 cups Ocean Spray® Cranberry Juice Cocktail, divided
- Olive Oil
- 2 minced Shallots
- 3/4 cup Granny Smith Apples (medium diced)
- Salt and freshly cracked Black Pepper to taste
- 2 teaspoons fresh Thyme Leaves
- 2 teaspoons Sage
- 1/4 cup toasted Walnuts (chopped)
- 3 pounds boneless Pork Loin (fat cap left on; butterflied)
- 1 cup Red Wine
- 3 tablespoons Butter
- 1 1 /2 tablespoons Dijon Mustard
For the Kale:
- Olive Oil
- 6 Garlic Cloves
- 1/2 teaspoon Chili Flake
- 2 bunches of Kale (deribbed and chopped)
- 2 tablespoons Red Wine Vinegar
- Salt and Pepper to taste
- For the Pork Loin: Preheat the oven to 450 degrees.
- Soak the cranberries in 3/4 cup cranberry juice for 15 minutes.
- Heat a large saute pan over medium-high heat and add 2-3 tablespoons of olive oil. Once hot, add the shallots, apples, and cranberries (with the cranberry juice) to the pan. Season with salt and pepper. Cook for about 4-5 minutes, stirring occasionally, until slightly softened. Cook until the sauce is almost completely reduced.
- Off the heat, toss in fresh thyme and sage. Fold in the toasted walnuts, and then let the mixture cool.
- Lay the butterflied pork loin on the cutting board with the fat cap facing down. Season generously with salt and freshly cracked black pepper. Spoon the stuffing down the loin horizontally. Roll the pork over the stuffing, like a jelly roll, until the seam is facing down and the fat back is on top. Tie the loin with twine at 1 1/2-inch intervals. Rub the loin with olive oil, and season with salt and pepper.
- Place the loin in a roasting rack and put in the oven. Cook for 45 minutes. Turn the heat down to 325 and continue cooking until internal temperature reads 140 degrees on a thermometer. Remove the roast from the pan and let rest for a minimum of 15 minutes.
- For the Kale: While the pork is resting, heat a large, heavy-bottomed pan over medium-high heat. Add about 4 tablespoons of olive oil to the pan and toss in the garlic and chili flake. Cook until soft but do not allow to brown.
- Add in the kale and toss to coat. Reduce heat and let cook for about 15 minutes. Stir in the vinegar at the end, adjusting to taste.
- Finish the sauce by putting the roasting pan on the stove top over medium-high heat. Add the wine to the pan and let reduce by half. Add 1/2 cup of cranberry juice and scrape up all the bits on the bottom of the pan. Whisk in the butter and then mix in the mustard. Adjust seasonings if necessary.
- Cut off the twine and slice the roast in 1/2-inch slices. Serve sauce alongside roast and garlicky kale.