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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
  • Total Time
    Prep: 15 min. Cook: 1 hour
  • Makes
    8-12 servings

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

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Reviews

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  • Sarah
    Mar 25, 2020

    This is an excellent recipe. It’s been in our usual lineup for years. Initially I made it exactly as written, but over time we’ve put our own spin on it. I absolutely recommend making it as written first before making any changes. Instead of oranges, I use clementines (only because that’s typically what we have already) for the zest. I use zest from 3 clementines. If I have orange juice, I’ll use that for the juice, otherwise I juice the clementines. 1 large orange equals 1/3 cup of juice, so use 1 cup. I don’t take anything away from the original, but I do add 1-2 Tbsp soy sauce and a splash or two of Worcestershire sauce. It adds extra depth and dimension to the dish. I have never come across raspberry vinegar, so I typically use apple cider or red wine vinegar. I brown the pork on all sides on the stove in a Dutch oven. Then I remove the roast and mix everything else (excluding corn starch and water). Once combined, put the roast back in the Dutch oven and transfer to preheated oven. Cooked covered until done. Leaving the “sauce” in the entire time allows it to cook down and thicken on its own, so I don’t need to add a thickening agent. I’ve also had excellent results making this in a crockpot. Serve over rice. It’s amazing!!