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Glazed Pork Roast

You don't need many ingredients to prepare this oh-so-good entree. It's a hit with old and young alike at my holiday table.—Gloria Carrara, West Warwick, Rhode Island
  • Total Time
    Prep: 25 min. Bake: 2 hours + standing
  • Makes
    10 servings


  • 1 bone-in pork loin roast (4 to 5 pounds)
  • 1 can (14 ounces) jellied cranberry sauce
  • 1/2 cup water
  • 1/3 cup packed brown sugar
  • 1/3 cup molasses
  • 1/4 cup cider vinegar
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground cinnamon


  • Line a shallow roasting pan with foil; place roast fat side up on a rack in prepared pan. In a small saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 14-16 minutes or until smooth and slightly thickened. Pour over pork.
  • Bake, uncovered, at 325° for 2 to 2-1/2 hours or until a thermometer reads 160°, basting with pan juices every 30 minutes. Let stand for 10 minutes before slicing.
Nutrition Facts
4 ounce-weight: 258 calories, 7g fat (3g saturated fat), 61mg cholesterol, 65mg sodium, 27g carbohydrate (20g sugars, 1g fiber), 21g protein.

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  • cmdaiber
    Jan 31, 2016

    I have made this recipe over and over. My family can never get enough. What makes it even better is if you buy the fresh cranberries and cook them as the bag says then use those for the rest of the recipe. I do not baste the roast anymore and I do not reduce it as long as it says. I prefer to have a lot of liquid to use as a gravy. Left overs are way better as well cooked in all the liquid and the meat cut up. What I would love to know is if anyone has tried this on a turkey breast. I am considering trying it today.

    Feb 16, 2014

    My family loved this recipe. I'll have to cook two next time.

  • jac13655
    Apr 13, 2013

    love the glaze also good on ham and chicken too

  • mzivich
    Jan 1, 2013

    No comment left

  • jeffsdesigns44
    Oct 8, 2012

    This is an incredible recipe, extremely tasty and easy to make.My family RAVED about it. RAVED!!!!

  • jhrizak
    Mar 24, 2012

    this is really gool and easy for company - but second time I made it I did twice the glaze

  • jeran22
    Jun 5, 2011

    No comment left

  • susan10647
    May 3, 2011

    No comment left