Cranberry glazed pork roast It tastes great the day after in a cold sandwich, too. Today, our two daughters make this roast often. We also have grandchildren and great grandchildren. From Madeline Strauss of Clinton Township Michigan.
1 teaspoon salt
1/2 teaspoon pepper
1 boneless rolled pork loin roast (3 pounds)
1 cup jellied cranberry sauce
1/2 cup orange juice
1/4 cup packed brown sugar
Combine salt and pepper; rub over the roast.
Place roast, fat side up, on a rack in a greased roasting pan. Bake, uncovered, at 350° for 1-1/2 hours.
Meanwhile, combine cranberry sauce, orange juice and brown sugar in a saucepan; cook over medium heat until cranberry sauce melts.
Brush a fourth over the roast. Bake 30 minutes longer; brush with another fourth of the glaze.
Return to the oven for 15 minutes or until a meat thermometer reads 160°.
Let stand for 10 minutes before slicing. Warm remaining glaze; serve with roast. Yield: 6-8 servings.
|Cranberry glazed pork roast|