Wednesday, March 23, 2011

Cranberry-Glazed Pork Roast

Just had this easy, delicious pork dish for supper the other night. Since my girls are not big fans of sauces/stuff-on-their-food, I just served the cranberry sauce on the side. I've found this to be a nice company meal, because you can prep it all, throw it in the oven, and then pretty much just let it be while it cooks. If things run long, no biggie, just turn down the oven & let it keep warm.

(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)

  1. In small saucepan, stir together all ingredients except pork. Cook glaze, stirring constantly, over medium heat until thickened. Set aside.
  2. 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!)
  3. Let stand 10 minutes before slicing. Serve with remaining sauce.

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