Dijon and Panko Crusted Pork Loin with Cranberry-Orange and Apple Relish

TV 7 Morning Show – October 21, 2005 

1-2 lb. pork loin boneless and trimmed of fat

1 Tblsp. whole leaf thyme

2 Tblsp. Canadian steak seasoning

3 Tblsp. Dijon mustard

1 ½ cups “Panko” bread crumbs 

In a roasting pan, place the pork loin fat side down in the pan.  Sprinkle with the thyme and Canadian seasonings.  Place the roast into a preheated 350 degree oven for 30 minutes.  Remove roast and spread the Dijon evenly over the top and sides of the roast.  Spread the crumbs evenly over the roast and return to the over for another 30 minutes.  Mean while, begin making the relish by combining the following ingredients.

1-12oz pkg. fresh cranberries

1 orange diced up and peeled

1 large apple peeled, cored and diced coarse

1 cup sugar

¼ cup orange liqueur  

In a food processor add the package of cranberries.  Using the pulse button chop the berries coarse.  Add the apple and orange pulse again 3-4 times.  Add the sugar and liqueur and pulse 3-4 more times.  Remove to a serving dish and keep at room temperature.  Take roast out of oven slice in quarter pieces and serve with relish.