Savory Cranberry-Glazed Pork Roast
Total TimePrep: 15 min. Cook: 1 hour
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!!