Cranberry-Glazed Pork Roast

A Taste of the Holidays

The whole family loves this recipe – I think it’s the sauce. Actually, I know it’s the sauce. We like it so much that we altered it to make twice as much sauce as its original version. I have a couple of other recipes that require a pork loin roast, but whenever it’s on sale we think first of making this one. What with the flavors of cranberry, orange and cinnamon it’s like a taste of Thanksgiving and Christmas that you can make year-round. And we do.

A 4-pound boneless pork loin roast
1 can whole-berry cranberry sauce (16 ounces)
1 can jellied cranberry sauce (16 ounces)
4 tablespoons orange juice
1 teaspoon grated orange peel
4 teaspoons cornstarch
½ teaspoons ground cinnamon
4 teaspoons honey
¼ teaspoon salt
fresh parsley or mint for garnish

Preheat oven to 325°. Roast pork in shallow baking dish for 45 min. While pork is roasting, in a saucepan stir together cranberry sauces, orange juice, orange peel, cornstarch, cinnamon, honey, and salt. Cook over medium heat, stirring until sauce is thickened. Set aside. When roasting time reaches 45 min., spoon ½ cup sauce over the roast and continue cooking for 30 to 45 min. more, until a meat thermometer stuck into the center of the roast reads 155° to 160°. Let roast stand for 10 min. before slicing. Serve with remaining sauce. Garnish with fresh parsley or mint.


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