Roast Pork Loin With Cranberry-Cherry Glaze - cooking recipe

Ingredients

4 -5 lbs pork roast, with or without bone
1 teaspoon kosher salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary
2 tablespoons extra virgin olive oil
1 (14 ounce) can chicken broth
1 (14 ounce) can beef broth
2 medium onions, chopped
2 large carrots, chopped
2 celery ribs, chopped
4 cloves garlic, minced
Glaze
8 ounces cranberry sauce
8 ounces canned bing cherries
1/8 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/4 cup orange juice
Mushroom Gravy
1 quart water
2 lbs sliced mushrooms
4 tablespoons butter
4 tablespoons flour
salt and pepper

Preparation

Combine salt, pepper, thyme and rosemary and rub onto pork roast; heat the oil in a frying pan and sear the pork on all sides.
Heat oven to 375\u00b0.
Combine chicken broth, beef broth, onions, carrots, celery and garlic in a roasting pan; place meat on a rack in the pan; cook 20 minutes per pound or until internal temperature is 160\u00b0 on a meat thermometer.
Glaze: once the roast is in the oven, in a blender place the cranberry sauce, cherries, cinnamon, ginger and orange juice; process until liquefied.
After the first hour of roasting, baste the pork every 15 minutes or so with the glaze; remove roast to a plate, cover with foil and let rest 15 minutes.
In the meantime, strain the pan juices to remove the vegetables and simmer the juices until reduced by half; reserve.
Gravy: simmer the mushrooms in the water for 30 minutes; in a small skillet, melt the butter, whisk in flour slowly and cook over medium heat until mixture is browned; add to the mushrooms and water and cook until gravy thickens to desired consistency; add reduced pan juices for additional flavor and continue to cook until gravy thickens again.
Serve over pork slices.