Braised Pork Loin with Cherry Brandy Sauce

Braised Pork Loin with Cherry Sauce

Yield 6 servings

Boneless pork loin roast 3lb

Pro Seasoning All Purpose 3 teaspoons, plus 1-2 teaspoons for the sauce

Dried Cherries, pitted 8 oz

Grapeseed, canola, or vegetable oil ¼ cup

Unsalted butter 2 Tbsp

Carrot, diced ¼ cup

Onion, yellow diced ½ cup

Celery, diced ¼ cup

Fresh thyme 2 tsp

Bay leaf 1

Garlic cloves, crushed 2

Brandy 4 oz

Chicken bone broth 6 oz

Flour 3 Tbsp plus 1 cup flour for dredging

Method of prep:

Preheat a braising pan over medium high heat. Season the outside of the loin with Pro Seasoning All Purpose. Add 1 cup flour to a plate or ½ sheet tray. Dredge the pork loin in flour by rolling it in the floured plate. Shake off excess flour. Add the oil and allow to heat until it shimmers for at least 30 seconds in the bottom of the pan. Carefully place the pork loin in the bottom of the pan and sear on all sides until brown crust is achieved. Remove meat from pan and set aside. Sweat carrot, onion, celery, and garlic in the pan. Reduce heat to medium low. Dust vegetables with 3 tbsp of flour to make a roux and stir thoroughly. Cook the roux while stirring for about 1 minute. Carefully add brandy (it is flammable) and cook while stirring. Next add stock and stir to a smooth consistency. Add bay leaf, cherries, and pork loin back to the braising pan. Cover and cook in a 350 degree oven until the pork reaches an internal temp of 145 degrees, about 45 minutes. Remove pork from pan and rest. Reduce sauce if necessary.