NEXT RECIPE >

Berry Barbecued Pork Roast Recipe
Berry Barbecued Pork Roast Recipe photo by Taste of Home
Next Recipe

Berry Barbecued Pork Roast Recipe

Read Reviews
5 6 5
Publisher Photo
Moist and tender, this elegant pork roast topped with a thick ruby-red cranberry barbecue sauce is sure to please dinner guests! Doris Heath of Franklin, North Carolina sent the recipe.
TOTAL TIME: Prep: 15 min. Bake: 1 hour + standing
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Bake: 1 hour + standing
MAKES: 12 servings

Ingredients

  • 1 boneless rolled pork loin roast (3 pounds)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 cups fresh or frozen cranberries
  • 1 cup sugar
  • 1/2 cup orange juice
  • 1/2 cup barbecue sauce

Nutritional Facts

262 calories: 3 ounce-weight, 8g fat (3g saturated fat), 67mg cholesterol, 190mg sodium, 23g carbohydrate (0g sugars, 1g fiber), 24g protein Diabetic Exchanges: 1 starch, 3 lean meat 0 fruit

Directions

  1. Sprinkle roast with salt and pepper. Place with fat side up on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 45 minutes.
  2. Meanwhile, in a saucepan, combine the cranberries, sugar, orange juice and barbecue sauce. Bring to a boil. Reduce heat to medium-low; cook and stir for 10-12 minutes or until cranberries pop and sauce is thickened.
  3. Brush some of the sauce over roast. Bake 15-20 minutes longer or until a thermometer reads 145°, brushing often with sauce. Let stand for 10 minutes before slicing. Serve with remaining sauce. Yield: 12 servings.
Originally published as Berry Barbecued Pork Roast in Light & Tasty February/March 2004, p56

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.


Reviews for Berry Barbecued Pork Roast

AVERAGE RATING
(5)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
angi.gates
Reviewed Oct. 2, 2014

"I love, love, love this recipe. I actually used an extra lean tenderloin the first time I tried it and it is my husband's and kids favorite roast. I have used it for both Christmas and Thanksgiving. This year I am using it again for Thanksgiving with a extra lean tenderloin again."

MY REVIEW
cndnstars
Reviewed Dec. 5, 2011

"I also used a can cranberry but I used the jelled one ( it's what I had on hand) . I also didn't have orange juice, but I had the concentrate and it came out wonderful! I used half concentrate to the recipe and water for the other half. Much less sugar also. I loved it! will definitely make this again. Maybe use it on a ham next time :) ."

MY REVIEW
Eaglemccloud
Reviewed Aug. 5, 2010

"I entered this in my local county fair with a few changes. I used a pork tenderloin, 4 cups whole berry cranberry sauce( couldn't find fresh or frozen cranberries anywhere), omitted the sugar because of the canned berries, and accidentally doubled the salt and pepper. I also ended up baking it for about 60 minutes. The dish got 1st place with comments on how juicy and tender it was. There wasn't much left by the time I picked the dish back up. I've had several requests for the recipe."

MY REVIEW
hhause
Reviewed Mar. 16, 2010

"We were invited to dinner with friends. They used pork tenderloin (one of my favorites) and it was wonderful. We'll be serving this again and again."

MY REVIEW
dhyde
Reviewed Feb. 25, 2010

"my family loved this recipe...."

MY REVIEW
linda59
Reviewed Mar. 24, 2009

"This is my favorite roast pork recipe. I used tin whole berry cranberrys (as cranberries were not available at that time). Used only 1 Tbsp. of sugar (as cranberry sauce sweet enough)and added the barbecue sauce with orange juice. I baked the roast w/the lid on. Really delicious. *****"

Loading Image