My parents started by splitting one of the pork loin steaks and each taking one half. By the end of the dinner, they had worked on the other one too so that it was almost finished as well.
If the cranberry relish recipe was doubled, there would be enough to season an entire package of the pork loin steaks.
Out of one package of pork loin chops, four were set aside for dinner and the other six were packaged in twos and put in the freezer for later use. These pork loin steaks were cut at approx. 1".
Season the loin steaks with salt and pepper and roast at 325 degrees until just past pink. Watch the meat, don't let a timer do the thinking. Do not overcook. While the meat is still a little pink put the cranberry relish on the pork and finish cooking. Let sit a minute and sprinkle on a handful of silvered almonds before serving.
2 cups Kirkland apple, peach, and passion fruit juice blend
1 cup Ocean Spray Craisins
1/4 cup coarsely chopped crystallized ginger
zest of one lemon
Simmer the juice, the Craisins and the ginger on low until most of the juice is reduced. Add the lemon zest at the end.
This cranberry relish would also be good on ham, chicken, or ice cream.
With the pork, a salad was served. This grain blend has not only quinoa, but also amaranth, brown rice and wild rice for a satisfying and nutty flavor.
Heritage Grain Blend Salad
1 Cup Nature's Earthly Choice Heritage Grain Blend
3 cups water
juice of 1 lemon
approx 1/3 cup olive oil
1/2 thinly sliced red onion (pole to pole)
1/2 each thinly sliced red and green bell pepper
Handful of cherry or grape tomatoes
salt and pepper to taste
Cook the grain with the water until the liquid is absorbed and the grain is tender. When the mixture is done cooking and still warm add the lemon juice and olive oil. Combine with the veggies and season to taste.
If it were still summer, a large handful of fresh herbs would have made it into the dish as well.