Savory Cranberry-Glazed Pork Roast Recipe

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

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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
MAKES:
8-12 servings
TOTAL TIME:
Prep: 15 min. Cook: 1 hour
MAKES:
8-12 servings
TOTAL TIME:
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 thermometer reads 145°. Brush cranberry mixture over roast during the last half hour of baking. Heat remaining cranberry mixture and serve with pork. Yield: 8-12 servings.
Originally published as Cranberry-Glazed Pork Roast in Taste of Home Cooking School Collection Fall 2003, p9

Nutritional Facts

1 each: 211 calories, 5g fat (2g saturated fat), 56mg cholesterol, 221mg sodium, 18g carbohydrate (12g sugars, 2g fiber), 22g protein.

  • 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
  1. 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.
  2. 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.
  3. 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 thermometer reads 145°. Brush cranberry mixture over roast during the last half hour of baking. Heat remaining cranberry mixture and serve with pork. Yield: 8-12 servings.
Originally published as Cranberry-Glazed Pork Roast in Taste of Home Cooking School Collection Fall 2003, p9

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