Pork Loin with Dried Cherries and Ginger Sauce
Pork Loin with Dried Cherries and Ginger Sauce
Submitted by Corporate Chef Andy Stewart
Meat and Poultry
Ingredients
- 3 lb pork loin
- 2 garlic cloves, finely chopped
- 1 tablespoon Fustini's Tuscan Herb Spice blend
- 2 tablespoons Fustini's Ginger Crush olive oil
- salt and pepper to taste
- 1/2 cup Fustini's Traverse City Cherry balsamic
- 1/2 cup sugar
- 1/2 tablespoon freshly grated ginger
- 1/2 cup chicken stock
- 1 cup orange juice
- 1 cup dried cherries
- 1 1/2 tablespoons cornstarch (dissolved in 1 oz of water)
Directions
- Preheat 1/2 of a grill so there is indirect heat. In a small bowl combine the garlic, Tuscan Herb spices and olive oil. Brush seasoning all over pork loin on all sides. Season with salt and pepper. Roast over indirect heat of the covered grill for 1 hour 10 minutes. Let rest on a platter for 30 minutes before slicing. Top with Cherry Ginger Sauce.
- In a small saucepan, combine vinegar and sugar. Boil for 4 minutes. Add in the ginger, stock and orange juice and bring to a simmer. Stir in dissolved cornstarch. Add the dried cherries and continue to simmer for 4 minutes, stirring often until thickened.
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