We are cooking with Chef Cathy Zeis this afternoon. Today we are making a pork loin crown roast with cranberry and mushroom wine infused sauce!!
1-Pork Loin Crown Roast
3 tbs extra virgin olive oil
1/8 tsp. garlic powder
1/8 tsp. lemon pepper
1/8 tsp. cayenne pepper
1 cup baby bella mushrooms, sliced
1/2 cup monterey mushrooms, sliced
1cup fresh cranberries
1/2 cup red wine
Rub the Zeis Spice onto the pork roast
Cook, uncovered, 45 minutes at 375 degrees.
Lower heat to 325 degrees, cover roast and cook another 45 minutes.
Let roast rest 15 minutes.
In a large skillet over medium-high heat, sautee mushrooms and cranberries in extra virgin olive oil. Stir occasionally. Cook until cranberries become soft, about 10 minutes. Add wine and cook for another 30 seconds. Remove from heat and pour over roast. Garnish with fresh basil.
Serve and enjoy!!!!