Pork loin with cranberry cherry reduction is simple to make using a sous vide immersion tool. Entertain guests while the food cooks.
Pork loin with cranberry cherry reduction is a welcome change from the traditional Christmas dinner. As I was looking through some old recipes, I remembered the pork chops with cranberry juice and cherry preserves. My refrigerator had Fresh cherries and fresh cranberries begging to be used.
Pork Loin with Cranberry Cherry Reduction
I used a two-pound loin and removed as much fat as possible. Use a sharp boning knife to remove excess fat. Pork stays moist because it is in a sealed bag and cannot dry out. The loin is a tender piece of meat so it only takes about two hours. Be sure to set the immersion cooker to the proper temperature. The USDA recommends 145℉ / 62.77℃ but I prefer 140℉ / 60℃. Cooking pork at 140℉ / 60℃ for three hours destroys bacteria so you can safely cook at that temperature.
Sous Vide Pork Loin
Sous vide is great for entertaining. Put the food in a sealed bag in a pot of water with an immersion cooker, and set it. Entertain your guests while it’s cooking. When the meat is done, sear it. Make a show of doing that. What a great presentation for the holidays.
The video part of this recipe does not include footage of the sous vide process, however, the recipe card itself does have relevant pictures. You can find out more about sous vide for pork loin by following my recipe for Sous Vide Chargrilled Pork Loin.
If you cannot find fresh cherries, you can use canned cherries in water. The sour cherries are best, but if they are unavailable, red tart cherries will work, too. Just make sure you are not trying to use pie cherries with added sugar.
I used Merlot in this recipe, but you can use any dry red wine you happen to like. Shiraz, Cabernet, or even Chianti would be fine. Again, make sure it’s not a sweet wine. The balsamic vinegar, cherries, and red onions sweeten the cranberries.
Please do not use canned cranberry sauce for this recipe. It’s too sweet and congealed. If you cannot find any fresh cranberries, you could, in desperation, use half of a can of whole-berry sauce.
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- 2 pounds Pork loin
~~ — For the Sauce — ~~
- 1 tablespoon Butter
- 1 medium Red onion, sliced
- 1 cup Cranberries, raw
- 1 cup Sour cherries
- 4 ounces Red wine
~~ — To Sear the Roast — ~~
- 1 tablespoon Olive oil
~~ — For the Reduction — ~~
- 2 tablespoons Balsamic Vinegar
- 1 teaspoon Sugar, optional
- 2 tablespoon Butter
- Mise en place
- 2 pounds Pork loinTrim as much excess fat as possible from the pork loin. Put the meat in a vacuum-sealable bag, remove the air and seal the bag. If you don't have a vacuum sealer, you can use the water displacement method to remove as much air as possible. Set the cooker to 140 °F for 3 hours.
- 1 tablespoon Butter, 1 medium Red onion, 1 cup Cranberries, 1 cup Sour cherries, 4 ounces Red wineIn the meantime, make the sauce. Heat a saute pan and add the butter. When the butter is melted, add the red onions. Separate them as much as possible. When the onions are translucent, add the cranberries. Lower the heat to low and cover the pan. You will likely hear the cranberries popping as they cook, for about 20 minutes. When the cranberries have all popped and started to soften, add the cherries. Cook the cherries for about 5 minutes then add the wine. Let the mixture continue to cook on low until the cherries are very soft, about 10 minutes, stirring occasionally. Set the pan aside.
- When the pork is done, remove it from the bag and wipe it down with a paper towel. Wet food does not sear; it boils so it is important the pork's surface is dry as possible. If you have other food that is not ready yet, you can put the pork, uncovered, in the refrigerator which will dry it even more.
- 1 tablespoon Olive oilHeat a cast iron skillet to very hot and smoking. Spray it with olive oil. Add the pork and sear it on all sides, turning it about every 30 seconds so each side gets a lovely sear. Remove the pork from the pan and set it aside. Do not cover it.
- Add the fruit mixture to the pan and scrape up any fond. Set the saute pan aside as it will be used later. Stir the fruit mixture in the cast iron pan and set it aside.
- 2 tablespoons Balsamic Vinegar, 1 teaspoon Sugar, 2 tablespoon ButterPut the saute pan on low heat. Add the balsamic vinegar to the saute pan and scrape the bottom. When the bottom is clear and all the fond has dissolved in the vinegar, taste it for seasoning. If it is too sour, add a teaspoon of sugar. Then add the butter and swirl it around until it has emulsified with the liquid. Put the pork in the sauce and move it around so all sides get a chance to get a little sauce. Add the fruit mixture to the pan and let it turn the pork in that, too. Time for plating.
- Cut the loin into serving pieces. Each person would get 1/2 pound of pork, so four pieces.