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Cranberry Glazed Pork Roast Recipe
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Cranberry Glazed Pork Roast Recipe

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5 14 19
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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 each: 293 calories, 8g fat (3g saturated fat), 85mg cholesterol, 354mg sodium, 21g carbohydrate (17g sugars, 1g fiber), 33g 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

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
(19)
RATING DISTRIBUTION
5 Star
 (18)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Ruffshse User ID: 4225266 256343
Reviewed Nov. 3, 2016

"Family enjoyed this roast Cooked it in crock pot and also added mustard and cloves. Just enough sweetness and spices that gave it a nice flavor."

MY REVIEW
seasons4 User ID: 978190 245732
Reviewed Mar. 20, 2016

"Cooked a pork sirloin roast in the crock pot on high with half of the sauce for 5 hours. Served the rest of the sauce with the meat. Everyone loved it! Also added the dry mustard and cloves as some other reviewers recommended."

MY REVIEW
3samoyed User ID: 1096604 70669
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
jeannette71 User ID: 4858205 41330
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
Maryus User ID: 7435237 13629
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
rrharding User ID: 1042999 41118
Reviewed Apr. 1, 2013

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

MY REVIEW
daberdo57 User ID: 7142209 17446
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."

MY REVIEW
pbuckheit User ID: 5322282 16409
Reviewed Dec. 14, 2012

"I made this for Christmas dinner last year. It was such a big hit with the entire family that I will be making it for Christmas again this year!"

MY REVIEW
EllenKitt User ID: 2210204 43935
Reviewed Jul. 14, 2012

"Similar to another TOH recipe I've used for yrs. that calls for an entire 16 oz. can of whole berry cranberry sauce as well as 1 tsp. ground mustard, 1/4 tsp. ground cloves, 1/4 cup cold water & 1/4 cup water. I freeze any leftover sauce in 1/2 cup portions, which is also delicious spooned over broiled skinless/boneless chicken breasts for a quick, simple meal."

MY REVIEW
pbuckheit User ID: 5322282 70668
Reviewed Dec. 27, 2011

"We made this for Christmas dinner. It was delicious! I will definitely make this one again, and share the recipe with my friends!"

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