This is a great alternative to turkey or ham for your holiday dinner. Or it can be served any night of the week.
- 1 boneless pork top loin (2 to 2 1/4 lbs.)
- 1/2 cup finely chopped walnuts
- 2 tbsp. fresh rosemary
- 1/2 cup red wine (You can substitute cranberry juice.)
- 1 cup canned whole cranberry sauce
- 1 tbsp. lemon juice
- 1 fresh sprig of rosemary
- Preheat oven to 325 degrees F.
- Place roast on a rack in a shallow baking pan.
- Combine walnuts and snipped rosemary; press over top and sides of roast. Sprinkle with sea salt and pepper.
- Roast for 1 1/4 to 1 1/2 hours or until temperature reaches 160 degrees F.
- Meanwhile, in a small saucepan, combine remaining ingredients. Bring to boiling; then reduce heat. Boil gently, uncovered, about 15 minutes or until sauce is reduced to about 1 cup. Allow sauce to cool for 15 minutes and remove rosemary sprig. (Sauce will thicken as it cools.)
- Spoon over slices of pork roast and serve the remaining sauce.