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Berry Barbecued Pork Roast

 Berry Barbecued Pork Roast
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.
12 ServingsPrep: 15 min. Bake: 1 hour + standing


  • 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


  • 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.
  • 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.
  • 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.
Nutritional Facts: 3 ounces cooked pork with 1/4 cup sauce equals 262 calories, 8 g fat (3 g saturated fat), 67 mg cholesterol, 190 mg sodium, 23 g carbohydrate, 1 g fiber,

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Berry Barbecued Pork Roast (continued)

Nutritional Facts: 24 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1/2 fruit.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.