Cranberry Glazed Pork Roast
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
Reviews
We loved it! I did cook the roast for a total of 90 minutes not 60 as directed and it was juicy and tender. I also substituted Grand Marnier for the orange juice, added a couple of dashes of ground cloves and a few dashes of cinnamon. We can't wait to eat the leftovers tomorrow!
It doesn't say how much brown sugar
looks delicious I will try with some variations such as couscous and Moroccan harissa
Delicious bit the cooking time was off. Took over an hour and a half.
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.
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.
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.
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.
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!
Quick to put together and delicious. Made for Easter and everyone loved it.