Oregon Fruit presents The Queen of Tarts

Marinade

1 cup red wine

¼ cup orange juice

2 tsp red wine vinegar

4 large cloves of garlic-smashed

1 tbs. whole grain mustard

2 tsp red pepper flakes

Pork:

1 2 ½ pound boneless pork loin roast-tied

5 cloves garlic, peeled and sliced in half

Kosher salt and fresh cracked pepper

Raspberry Mustard Glaze:

1 ½ cups smoky tomato based barbecue sauce

1 can Oregon Fruit Raspberries, drained (save the syrup for Raspberry Cosmos)

1 tbs. orange zest

¼ cup fresh squeezed orange juice

¼ cup whole-grain mustard

1 tsp. fresh grated ginger

½ tsp sea salt

¼ tsp cayenne pepper

For the marinade, combine all ingredients in a medium-size bowl, stir and set aside.

For the pork roast, make 8-10 slits in the flesh of the roast with a sharp paring knife and insert the garlic slices, then sprinkle with kosher salt and pepper and pat in place. Place pork in a resealable plastic bag and pour marinade over pork. Seal bag and refrigerate for a minimum of 2 hours.

For the glaze, combine all ingredients in a medium-size bowl.  Divide in half using one half for basting and reserving one to serve as a sauce. Preheat oven to 350degrees.  Remove pork from the marinade and place in a roasting pan. Brush with some of the glaze. Roast, uncovered, for 90 minutes basting occasionally until a meat thermometer reads 145 degrees. Let stand for 15 minutes before slicing.  Serve each slice with a spoonful of sauce.

Carrot Gratin-Serves 6

1 ½ lbs. carrots, peeled and thinly sliced

1 potato, peeled and thinly sliced

1 medium onion, peeled and thinly sliced

4 garlic cloves, peeled and minced

1 cup half and half

¼ cup heavy cream

1 tsp. nutmeg

½ tsp. salt

10 sprigs of fresh thyme

Preheat oven to 400 degrees

Combine all ingredients except thyme in a large mixing bowl and toss well to combine.  Transfer to a casserole dish and top with thyme sprigs.  Cover with foil and bake for about 1 hour or until liquid is absorbed. Remove lid and continue baking 10 minutes to allow the gratin to brown.  Let stand 10-30 minutes and remove thyme sprigs before serving.

Winter Fruit Salad

2 grapefruits, section then juiced

2 Asian pears, thinly sliced and cored

1 lb bag Arugula

Seeds of one large pomegranate

¼ cup diced toasted almonds

¼ cup olive oil

Herbs d’ Provence

Salt and pepper

Place a handful of Arugula on 6 salad plates.  Sprinkle grapefruit sections evenly over greens.  Arrange pear slices around the top and sprinkle with pomegranate seeds and almonds.  Whisk grapefruit juice and olive oil together with a sprinkling of Herbs d’ Provence. Drizzle over the each salad and sprinkle with salt and cracked pepper.