The Ski House Cookbook by Tina Anderson & Sarah Pinneo

Author:Tina Anderson & Sarah Pinneo [Anderson, Tina]
Language: eng
Format: azw3
ISBN: 9780307339980
Publisher: Potter/Ten Speed/Harmony/Rodale
Published: 2016-11-08T16:00:00+00:00

roasted pork loin with cherry balsamic pan sauce

THIS IS A SURPRISINGLY FAST way to put a roast on the table. The sauce is done while the roast rests, so you can use the half hour or so cooking time to make a side dish, set the table, change out of your ski gear, or sit back with a cocktail—or perhaps all of these, if you’re especially quick on your feet.

SERVES 4 TO 6

2 tablespoons vegetable oil

Salt and freshly ground black pepper

2½- to 3-pound pork loin roast, tied

1 large shallot, minced, or 2 tablespoons minced onion

⅓ cup balsamic vinegar

½ cup low-sodium chicken broth

¾ cup jarred pitted sour cherries, sliced in half, plus 2 tablespoons reserved syrup from the jar

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