Celebrate Any Occasion with Your Choice of Boneless Pork Loin Recipes
Pasture raised Boneless Pork Loin Recipes are an elegant and tasty treat. The meat can be epecially appealing if you know the story of the farm and where the meat came from.
I raised my first pig when I was about 10 years old. I remember the great day when Dad brought home 2 little porkers, one for my brother and one for me. Dad opened the car trunk and pulled out a gunny sack. Inside the sack were 2 little pigs. (Ever hear the saying "Pigs in a Poke"?) They were brownish red Durocs. Each weighed about 20-25 pounds.
We raised the pigs in a movable pen. They ate fresh grass and the grain we gave them. We learned that pigs eat grass but also need grain. Pigs can't live on grass alone. Pasture raised hogs are generally healthy and clean. (Sometimes if we got lazy and didn't move the pen in time, the pens got muddy.) We showed the pigs at the county fair.
If you are able to locate a farmer who sells pasture raised (grassfed) hogs, ask if you can buy a whole, half or quarter. It's much cheaper this way, and the meat is healthier than "store-bought" pork which is ordinarily raised in confinement.
Grassfed Boneless Pork Loin Recipe with Cranberries
3 1/2 to 4 lb. pork loin
1 can whole cranberry sauce
1/4 c. chopped onion
3/4 c. orange juice
1/4 tsp. ground ginger
1/4 tsp. cinnamon
Roast the boneless pork loin at 325 degrees until internal temperature on meat thermometer reaches 145-165° F (about 2 1/2 hours). Let stand 20minutes to let juices distribute and facilitate carving. Slice onto serving dish.
Mix cranberry sauce, chopped onion, orange juice, ginger, and cinnamon. Pour over meat and return to oven 10 to 15 minutes.
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