(It's another recipe from my mom's recipe box, btw.)
Cranberry-Glazed Pork Roast
2 tsp. cornstarch
1/4 tsp. cinnamon
1/8 tsp. salt
1/2 tsp. grated orange peel (if you've got oranges on hand, no biggie if you don't)
2 Tbl. orange juice
2 Tbl. dry sherry or more orange juice (or white wine)
1 can (16 oz.) whole cranberry sauce
3 lb. boneless pork loin roast
(Opt. - potatoes)
- In small saucepan, stir together all ingredients except pork. Cook glaze, stirring constantly, over medium heat until thickened. Set aside.
- Place roast in a shallow baking dish. (I often surround it with cut-up red potatoes & let them roast at the same time. Yum.) Roast at 325F for 30 minutes. Spoon 1/2 c. glaze over roast & continue roasting for 30-45 minutes more or until internal temperature is 155-160F. (Roughly - you can do it at 350F if you need to, just make sure it's done through, but don't cook it 'til it's dry!)
- Let stand 10 minutes before slicing. Serve with remaining sauce.