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Cranberry-Glazed Pork Roast Recipe

Photo by: Taste of Home

For an awesome autumn entree, home economist Michelle Goggins recommends this savory pork roast. It was a popular selection when Michelle worked as a personal chef.—Taste of Home Cooking School

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8-12 Servings
Prep: 15 min. Cook: 1 hour

Ingredients

3 large oranges
1 can (14 ounces) whole-berry cranberry sauce
1/8 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 teaspoons raspberry vinegar
1/8 teaspoon salt
2 teaspoons corn starch
2 tablespoons cold water
1 rolled boneless pork loin roast (3 to 4 pounds), trimmed
1 teaspoon kosher salt

Directions

Grate peel of 1 orange, then juice all of the oranges. In a small saucepan, combine orange juice and peel. Bring to a boil. Reduce heat and simmer until volume is reduced by half.
In a medium saucepan, combine cranberry sauce, cinnamon, allspice, vinegar and salt. Combine corn starch and water; mix well. Add to the cranberry sauce mixture with orange juice mixture. Cook and stir over medium heat until thickened. Let cool.
Rub roast with kosher salt. Place roast on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 60-80 minutes or until meat thermometer reads 160°. Brush cranberry mixture over roast during the last half hour of baking. Heat remaining cranberry mixture and serve with pork. Yield: 8-12 servings.

Cranberry-Glazed Pork Roast published in Taste of Home Cooking School Collection Fall 2003, p9

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