Cranberries complement more than turkey. But this time of year, it’s easy to forget that fact.
In this recipe from Linda Burner Augustine (’83 Home Econ., Honors), cranberry sauce tops roasted pork loin infused with flavorful fennel, rosemary, and orange. The dish originally appeared on her A Year at the Table blog in December 2012.
Of course, you could always make the sauce for your Thanksgiving turkey, too.
Read more about cranberries.
Fennel Rosemary Orange Roasted Pork Loin with Cranberry Sauce
From Linda Burner Augustine
Fresh rosemary, fennel seeds, and orange zest form a savory herb rub for this pork loin roast, and slivers of garlic randomly poked into the … » More …