This tasty pork loin roast is roasted with a pureed cranberry and apple topping. https://www.tasteofhome.com/recipes/festive-cranberry-glazed-pork-roast But I use the crockpot for this, Combine salt and pepper; rub over the roast. 370 calories; protein 34.3g 69% DV; carbohydrates 43.8g 14% DV; fat 6.1g 9% DV; cholesterol 107.2mg 36% DV; sodium 110mg 4% DV. Have already shared the recipe. Pour cranberry sauce mixture over the roast. Place in a roasting pan, on a roasting rack, fat side up. 2 (16 ounce) cans jellied cranberry sauce. I used 3 whole boneless pork loins. Served the rest of the sauce with the meat. Pour 2 cups of the remaining roasting liquid (add water to fill out the measure if necessary) into a small saucepan. For a party of six we just made it with only one slice of meat leftover. Thanks. Quick to put together and delicious. Add comma separated list of ingredients to exclude from recipe. Most people won't think twice about serving basic cornbread when is on the table. I will definately use this recipe again. Stir in sugar, cranberry juice, mustard, and cloves. and use a 2 lb rolled pork loin roast. Family enjoyed this roast Cooked it in crock pot and also added mustard and cloves. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition I'm sure the original recipe that is posted is yummy but the way I made it was so good I'll have to do it again this way next time. Place roast on a rack coated with cooking spray in roasting pan (or in an aluminum foil-lined roasting pan). This has become one of our favorite recipes. Cook at 275 degree F (135 degrees C) for 6 to 8 hours, or until meat is tender. Thank you for the great idea!!!! https://www.yummly.com/recipe/Cranberry-Glazed-Pork-Roast-2248119 Delicious! Just enough sweetness and spices that gave it a nice flavor. Amount is based on available nutrient data. Blend cornstarch and cold water to make a paste; stir gradually into boiling liquid. I did cook the roast for a total of 90 minutes not 60 as directed and it was juicy and tender. Chop ’em up really finely. Bake for 40 mintes, uncovered. While the pork is cooking put the cranberries, orange juice, and brown sugar into a saucepan and bring to a boil, stirring to dissolve the sugar Some of the cooked apple-cranberry sauce is left coarse (not pureed) and served with the roasted pork. I roasted the meat for about 2 hours and then served it right from the oven (I omitted the cornstarch and water at the end of the recipe). Warm remaining glaze; serve with roast. Add comma separated list of ingredients to include in recipe. I prepare it for thanksgiving dinner with the turkey as well as throughout the year. Roast 1 to 1 1/2 hours, basting occasionally with the remaining sauce. Taste of Home is America's #1 cooking magazine. Continue cooking, stirring constantly, until mixture thickens. How to make a boneless pork loin roast with cranberry orange glaze. this link is to an external site that may or may not meet accessibility guidelines. It got rave reviews. Step 3 Cook at 275 degree F (135 degrees C) for 6 to 8 hours, or until meat is tender. Everyone loved it! While the pork is in the oven, make the cranberry sauce: chop up about half an onion… And pull some rosemary leaves (needles?) Put your pork, fat side up, into a roasting pan. Also added the dry mustard and cloves as some other reviewers recommended. and use a 2 lb rolled pork loin roast. While the roast is in the oven, combine the cranberry sauce, butter, brown sugar, cider vinegar, orange juice and zest, dry mustard, and rosemary in a medium saucepan over medium-low heat, whisking until butter is melted.

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