Cranberry Glazed Pork Roast Recipe
Cranberry Glazed Pork Roast Recipe photo by Taste of Home

Cranberry Glazed Pork Roast Recipe

Publisher Photo
Meet the Cook: Many pork recipes were too spicy for me, so I decided to try this sweeter alternative. That was 18 years ago, and it became a family favorite. It tastes great the day after in a cold sandwich, too. Today, our two daughters make this roast often. We also have eight grandchildren and 25 great-grandchildren. -Madeline Strauss, Clinton Township, Michigan
TOTAL TIME: Prep: 15 min. Bake: 1 hour + standing
MAKES:6-8 servings
TOTAL TIME: Prep: 15 min. Bake: 1 hour + standing
MAKES: 6-8 servings

Ingredients

  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 boneless rolled pork loin roast (3 pounds)
  • 1 cup jellied cranberry sauce
  • 1/2 cup orange juice
  • 1/4 cup packed brown sugar

Nutritional Facts

1 serving (1 each) equals 293 calories, 8 g fat (3 g saturated fat), 85 mg cholesterol, 354 mg sodium, 21 g carbohydrate, 1 g fiber, 33 g protein.

Directions

  1. Combine salt and pepper; rub over the roast. Place roast, fat side up, on a rack in a greased roasting pan. Bake, uncovered, at 350° for 40 minutes.
  2. Meanwhile, combine the cranberry sauce, orange juice and brown sugar in a saucepan; cook over medium heat until cranberry sauce is melted. Drizzle a fourth of the glaze over roast.
  3. Bake 20 minutes longer; or until a thermometer reads 145°, basting frequently with remaining glaze. Let stand for 10 minutes before slicing. Warm remaining glaze; serve with roast. Yield: 6-8 servings.
Originally published as Cranberry-Glazed Pork Roast in Country Woman January/February 1997, p29

Nutritional Facts

1 serving (1 each) equals 293 calories, 8 g fat (3 g saturated fat), 85 mg cholesterol, 354 mg sodium, 21 g carbohydrate, 1 g fiber, 33 g protein.

Light-Bodied Red Wine

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

Reviews for Cranberry Glazed Pork Roast

AVERAGE RATING
   (17)
RATING DISTRIBUTION
5 Star
 (16)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Dec. 31, 2013

"Made for Christmas dinner. Awesome. Added the ground mustard and cloves as suggested by other reviewer and switched to whole berry sauce. Have already shared the recipe. Will make over and over."

MY REVIEW
Reviewed Oct. 17, 2013

"This is a great way to use up left over cranberry sauce and it is delicious. I prepare it for thanksgiving dinner with the turkey as well as throughout the year."

MY REVIEW
Reviewed Oct. 8, 2013

"I didn't have orange juice so I used a half cup of pineapple tidbits with juice and added a little powdered ginger as a spice. Delicious!"

MY REVIEW
Reviewed Apr. 1, 2013

"Quick to put together and delicious. Made for Easter and everyone loved it."

MY REVIEW
Reviewed Mar. 4, 2013

"This was excellent. I did add the dry mustard and cloves to the glaze. I had a larger roast. It took a good 3.5 to 4hrs. I thought the 140 degrees sounded too low for pork to be done enough. I looked it up to make sure, and most of the info I found all said 160. So my hunch was correct. So I was expecting it to take longer. Also I don't think my oven is working just right either. Anyhow, it turned out delicious! I will certainly follow this recipe again."

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