PIERCING SLITS TO STUFF WITH GARLIC AND CRISSCROSSING THE PORK ALLOWS THE SEASONING TO PENETRATE FLAVOR DEEPER INTO THE ROAST. ENJOY DAN:

PORK TENDERLOIN by CHEF DAN:


Serves 6-8



INGREDIENTS: FOR THE PORK:



2 (I pound) pork tenderloin, trimmed

3 tablespoon olive oil, divided

1 teaspoon dried rosemary

1 teaspoon dried sage

1 teaspoon dried thyme

6 garlic cloves cut in half

Salt and pepper to taste



FOR THE SAUCE:



1/2- cup craisins (dried cranberries)

1/4- cup brown sugar

1/2- cup raisins

1 teaspoon ground ginger

1 tablespoon cornstarch

1 cup chicken broth

1/4- cup balsamic vinegar



DIRECTIONS:

1. Pre-heat oven to 500 degrees.

2. Line a roasting pan with foil.

3. Let roast rest for 30 minutes at room temperature.

4. Combine 1 tablespoon olive oil, rosemary, sage, and thyme in a small bowl.

5. Piece top of pork to make 6 slits 2-inches apart on each side.

6. Insert garlic half into each slit.

7. Score top of pork by cutting in a crisscross pattern.

8. Rum herb mixture into pork.

9. Heat 2 tablespoons olive oil in a cast-iron skillet, over medium-high heat.

10. Add pork to pan, and cook till sides are nice and browned.

11. Place pan in oven; bake at 500 degrees for 12-15 minutes or until internal temperature register 155 degrees.

12. Remove pork from pan, tent with foil. Let rest for about 10 minutes.

13. In the pan stir in the chicken broth craisins, raisins ginger, and brown sugar for the sauce in a sauce-pan over medium-heat until sugar dissolves. About 3 minutes.

14. Remove 1/2- cup sauce and whisk cornstarch in to blend.

15. Add to the sauce and bring to a boil until thickened.

16. Stir in the vinegar and serve with pork roast.



ENJOY DAN: hallelujah