Tuesday, November 15, 2011

Cranberry Glazed Pork Roast

     Many years ago, I came upon this recipe by accident in a magazine and I fell in love with it.  I am a sucker for anything with cranberry and the orange/cranberry combination really enhances the flavor. 

3-4 lbs. boneless pork loin roast
1 (16 oz) can whole berry cranberry sauce 
2 Tbsp. dry cooking sherry
1/8 tsp. salt
1//4 tsp. cinnamon
1/2 tsp. orange zest 
2 Tbsp. orange juice
2 tsp. cornstarch

     In a sauce pan, combine all the ingredients except the roast.  Stir, dissolve the cornstarch, and simmer on medium heat until thickened. Set aside. Put the roast in a baking dish and baste with half of the mixture.  Bake at 325 degrees for 45 minutes. Baste again and continue roasting until internal temperature reaches between 155-160 degrees (30-45 minutes or so).  Let stand ten minutes, plate it, pour remaining cranberry mixture over roast and slice. Yields 16 servings.


  1. thanks for this recipee! i was just thinking and thinking im going to try this one..wow..its just exactly what i need..have a nice evening..

  2. Cranberry and orange, yum! I wonder how it would work in the slow cooker? I love cooking pork roasts in the slow cooker.


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