Thursday, November 11, 2010

Harvest Cranberry Pork

I made this tonight - a little of this, a little of that... and WOW - it was DELISH!

It was accompanied by roasted butternut squash (a little butter, brown sugar and garlic salt), biscuits and mix greens with pear, feta and candied pecans. Yum yum yum

5 lbs of Country Style Pork ribs (few bones and lots of meat)
1 medium yellow onion diced
1 leek- sliced and diced
1 bell pepper- diced
2 cloves garlic
1 cup fresh cranberries
1/2 cup brown sugar
2 cups of orange juice
1 tbs rosemary
1 packet of lipton onion soup mix

Heat oil in fry pan. sprinkle 1/2 packet of soup mix in baking dish. Sear sides of the meat till browned. Move to baking dish. sprinkle with remaining soup mix and rosemary. cook onion, leek, garlic and pepper in the same pan/oil, scraping up bits left from the meat. Once veggies are tender, add cranberries, sugar and OJ. Bring to a boil, simmer until most of the cranberries have popped. Pour over baking dish. 400 degrees for an hour or until internal temp reaches 170.

The butternut squash is a definite must have for a side.

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