Cranberry Braised Pork Loin
Try serving this one-pot recipe over creamy polenta or make sliders topped with the extra cranberry sauce. Heat oven to 350 degrees. Generously sprinkle all sides of a 2-pound pork loin with salt and pepper. Heat 1 tablespoon olive oil over medium-high heat in a French or Dutch oven. Sear the pork loin on all sides until a golden brown crust forms. Remove pork to a plate, turn heat to medium, and add 1 large chopped yellow onion and 1 tablespoon olive oil to the oven. Using a wooden spoon, sauté for 5 minutes. Add 2 cloves minced garlic, 1 tablespoon chopped fresh thyme, and ¼ teaspoon ground cloves, and sauté another minute. Add the pork loin, and any accumulated juices, back to the oven along with 2 cups dry white wine, 2 cups fresh cranberries, ¼ cup apple cider vinegar and 2 bay leaves. Cover and place in oven for 30 minutes. Turn heat to 275 degrees and cook 3 hours longer, until meat is falling apart. Check occasionally, and if liquid is running out, add small amounts of water or chicken stock. Let rest 15 minutes before serving.