Pork loin marinated in brandy and cider

Baked potatoes, asparagus with Hollandaise and cranberry chutney. 

 For dessert, pineapple and homemade egg nog.  

For the pork chops after marinated overnight, I cooked down marinade to 1/2 cup then used that liquid to deglaze the pan after the pork chops were browned. 

 For pork tenderloin or pork chops

Combine: 

2 cup apple cider

1/2 cup cider vinegar

1/2 cup brown sugar

1/4 cup bourbon

3T dijon mustard

1T minced fresh ginger

1 t salt

1/2 t pepper

Marinate the pork at least 6 hours. (I usually marinate it overnight). Pat dry. Grill or roast pork. Boil marinade down to 1 cup - use as sauce. 

Cranberry Chutney

4 cups fresh cranberries

1 cup water

2 cups sugar                             

2 cinnamon sticks

6 whole cloves

1 teaspoon salt

2 tart apples, peeled, cored and diced (i use granny smith apples)

2 pears, peeled, cored, and diced

1 small yellow onion

1 cup raisins

1/2 cup crystallized ginger, diced or 1 teaspoon of dried ground ginger

Directions Step-By-Step

In a deep 6 quart saucepan, bring cranberries, water, sugar, cinnamon sticks, cloves and salt to a boil over medium heat.

Stir frequently for about 10 minutes, until cranberries start to make a popping sound.

Once cranberries begin to pop, reduce heat to simmer. Add diced apples, pears, onion and raisins, and continue stirring frequently until mixture begins to thicken. (10 to 15 minutes.)

Remove from heat. Stir in ginger. Cool to room temperature. Remove cinnamon sticks and cloves before serving.

Recipe makes about 3 quarts. I heated my jars and poured in the hot cranberries, sealed the jars with canning lids and turned them upside down until cool. This seals the jars slightly, enough to store them in the refrigerator for a couple of months. Plenty long enough to get you through the holidays.

Egg Nog McCormick’s

Serves: 10

Serving Size: 1/2 cup

3 cups milk

1 cup light cream

3 McCormick® Gourmet Collection Cloves, Whole

2 sticks McCormick® Gourmet Collection Cinnamon Sticks

1 piece (3-inch) McCormick® Gourmet Collection Vanilla Beans, Madagascar , split in half lengthwise and seeds scraped

1/2 teaspoon McCormick® Gourmet Collection Nutmeg, Ground

6 egg yolks

3/4 cup sugar

Directions

Bring milk, cream, whole cloves, cinnamon sticks, vanilla bean and nutmeg just to boil in medium saucepan on low heat. Beat egg yolks and sugar in medium bowl until pale yellow in color and fluffy. Gradually add 1 cup of the hot milk mixture, mixing with wire whisk until well blended. Gradually whisk mixture back into the remaining milk mixture in the saucepan. Cook and stir on medium-low heat 3 to 5 minutes or until mixture thickens and coats the back of a spoon.

Strain into large bowl. Cool slightly. Cover.

Refrigerate overnight or until well chilled.