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Savory Cranberry-Glazed Pork Roast

 Savory Cranberry-Glazed Pork Roast
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
8-12 ServingsPrep: 15 min. Cook: 1 hour


  • 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


  • 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

2 of 2

Savory Cranberry-Glazed Pork Roast (continued)

Directions (continued)

  • during the last half hour of baking. Heat remaining cranberry
  • mixture and serve with pork.
  • Yield: 8-12 servings.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.