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. 

Ingredients:

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.

This recipe is linked up to my Thanksgiving Recipe Challenge.