2 ½ to 3 lbs boneless pork loin (untrimmed)
2 tlbs Carribean jerk seasoning
1 tsp salt
½ tsp cracked black pepper
1 tlbs brown sugar
2 each Granny Smith apples (cored, peeled, chopped)
½ cup fresh Cranberries (chopped)
1 ½ cup Apple Jack Brandy
2 cups Pork or Beef stock
4 tsps Cornstarch
2 tlbs water
½ cup packed Brown sugar
Combine Jerk seasoning, salt, pepper, brown sugar in a bowl. Coat Pork loin with mixture. Let marinate in refrigerator for a couple of hours.
After a couple of hours, brown pork loin in large skillet. When Pork is golden to dark brown, place meat in aluminum foil, wrap. Place pork loin in roasting pan, and place in oven at 325 degrees for bout an hour or until the pork reaches an internal temperature of 165 degree’s.
With the skillet used to brown the pork, sauté apples in the browned pan and reserved Juices from the seared pork. When the Apples just start to become tender, reduce the heat and carefully add the Brandy. It should flame up from the alcohol from the brandy. When flame diminishes add the stock, brown sugar. Add dice Cranberries. Bring to a simmer. Let simmer until cranberries become tender. Adjust seasonings as needed. Combine cornstarch and water. Add to sauce thoroughly tighten or thicken the sauce. Ladle over Pork loin when ready to serve.