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to those high internal temperatures of 170 to 180°F/77 to 82°C that used to be recommended for safety reasons. Most professional cooks agree that 150°F/65°C is perfect—the point at which pork roasts retain a slight blush of pink and are moist and flavorful.
    This chapter reflects a breadth of choices when it comes to pork. From inexpensive shoulders and hams to premium tenderloins and racks, there are a variety of cuts that are suited for roasting and readily available at meat counters. One of pork’s outstanding features is its versatility. You can pair it with fruits, herbs, spices, cheeses, and much more, so you will find some imaginative creations in this section. Pork Loin with a Blue Cheese Stuffing and Roasted Pears, Ham with an Orange Marmalade Glaze and Rhubarb Chutney, and Cumin-Rubbed Pork Tenderloins with Fresh Peach Salsa should whet your appetite. For showstopper entrees you can’t beat the glrious Crown Roast of Pork with Tarragon-Mustard Butter or the impressive Racks of Pork with Apple Chutney.

Pork Tenderloins with Cranberry–Port Wine Sauce
    This is a splendid main course for special occasions. A platter with succulent slices of roasted pork tenderloin, napped with crimson-hued cranberry port sauce, makes a striking centerpiece for a holiday meal. The sauce can be cooked and the tenderloins seasoned with the herb rub a day ahead, so that all you’ll need to do before serving is to roast the pork for about 20 minutes.

    Serves 8

    COST : Moderate

    PREP TIME : 45 minutes, including making the sauce

    START-TO-FINISH TIME : 1 hour, 30 minutes, including resting time for the cooked meat

    Cranberry–Port Wine Sauce
    3 tbsp unsalted butter
    2 cups/250 g chopped onions
    4 medium garlic cloves, minced
    3 tsp grated orange zest
    1½ tsp dried sage leaves
    1 tsp dried thyme
    2 cups/480 ml reduced-sodium chicken broth
    1½ cups/360 ml cranberry juice cocktail (see market note)
    2 cups (8 oz/225 g) fresh or frozen (defrosted) cranberries
    ½ cup/100 g sugar
    ¼ cup/60 ml Tawny port (see market note)
    1 tbsp cornstarch/cornflour
    Kosher salt
    Freshly ground black pepper

    Pork
    4½ tsp dried thyme
    1½ tsp kosher salt
    1½ tsp freshly ground black pepper
    Three 1-lb/455-g pork tenderloins, trimmed of excess fat
    4 tbsp/60 ml vegetable oil

    FOR THE WINE SAUCEM :
    1. In a large, heavy frying pan set over medium-high heat, melt the butter and, when hot, add the onions. Sauté, stirring, until golden and softened, about 8 minutes. Add the garlic, half of the orange zest, sage, and thyme and stir 1 minute. Add the broth and cranberry juice and simmer until the mixture has reduced to 2½ cups/600 ml, for about 8 minutes.

    2. Strain the sauce into a heavy, medium saucepan, pressing down on the solids with the back of a spoon to extract as much liquid as possible; discard the solids. Place the saucepan over medium heat and stir in the cranberries and sugar. Bring to a boil and cook just until the cranberries pop, for about 5 minutes.

    3. In a small bowl, whisk together the port and cornstarch/cornflour to form a paste. Add to the sauce and stir until the sauce thickens, for 1 minute. Season with salt and pepper. (Cranberry port sauce can be prepared 1 day ahead; cool, cover, and refrigerate.)

    FOR THE PORK :
    1. Mix together the thyme, salt, and pepper in a small bowl. Pat the tenderloins dry with paper towels/absorbent paper, then brush them with 2 tbsp of the oil. Rub the herb mixture over the tenderloins. (The pork can be prepared 1 day ahead; cover and refrigerate.)

    2. Arrange a rack at center position and preheat the oven to 400°F/200°C/gas 6.

    3. Heat the remaining oil in a large, heavy, flameproof roasting pan/tray set over 1 to 2 burners on high heat. When the oil is hot, add the tenderloins and brown on all sides, for 5 minutes. Roast the pork until an instant-read thermometer inserted into the thickest part registers 150°F/65°C, for about 20 minutes. Transfer the pork to a carving board, tent