Recipe Details

Cranberry-Glazed Pork Roast

Prep Time: 5 minutes
Cook Time: 45 minutes
Servings: 8

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

Ingredients

2-4 pound pork loin roast, boneless
2 teaspoons cornstarch
1/8 teaspoon cinnamon
1/8 teaspoon salt
4 tablespoons orange juice
1 16-oz can whole-berry cranberry sauce

Cooking Directions

Combine cornstarch, cinnamon, salt in small saucepan. Stir in orange juice and cranberry sauce. Cook and stir over medium heat until thickened. Set aside.
Place pork in shallow pan and spoon over about 1/2 cup cranberry sauce.

Roast in a 350 degree F. oven for 40-60 minutes to an hour (20 minutes per pound), basting occasionally with additional sauce, until internal temperature on a thermometer reads 145 degrees F. Remove roast from oven; let rest about 10 minutes before carving. Serve with additional cranberry sauce.

Serves 8

Serving Suggestions

Present this festive roast to your holiday company. Serve with Garlic Rosemary Mashed Potatoes, buttered carrots and Cherry Chocolate Fondue for dessert.

Nutrition Information

Calories: 360 calories
Protein: 37 grams
Fat: 13 grams
Sodium: 115 milligrams
Cholesterol: 105 milligrams
Saturated Fat: 4 grams
Carbohydrates: 23 grams
Fiber: 0 grams

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About the Cut: Loin Roast

The loin roast comes from the area of the pig between the shoulder and the beginning of the leg It is sold either bone-in or deboned. Loin roast can be rolled and tied with string.


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About the Cooking Method: Roasting

COOKING BASICS: 1) Preheat oven to 325 to 350 degrees F. (for pork tenderloin, roast at 450 degrees F.). 2) Trim much of the exterior fat from the roast; if roast has no fat cover, rub the surface with 1 to 2 teaspoons of oil. Season roast with herbs and other seasonings, if desired. 3) Place roast on rack in shallow roasting pan. 4) Do not cover; place in oven and roast to an internal temperature of 150 to 155 degrees F. for medium doneness. 5) Remove roast from oven. Allow it to "rest" for 10 to 15 minutes before slicing. This resting period allows juices to redistribute. Internal temperature will rise approximately another 5 degrees F.

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Tips and Tricks

Buying, Handling & Storage Tips

Loin roast is sometimes confused with tenderloin. Despite the name similarity, they are not one in the same. A loin roast is typically sold in pieces weighing between 2 to 4 pounds (the tenderloin is a smaller, long cut that usually weighs about a pound). The term roast simply refers to a large cut of pork.


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Butcher's Tips

For a crisp surface on your roast, be sure the oven is fully preheated before place the roast in it and do not cover the meat while roasting.


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simple to make and so flavorful!
by anonymous 04/02/2012
Since I used fresh squeezed orange juice, I added some zest to it...This was easy to make!

Amazing
by KathyG 10/26/2010
So delightful! Hard to believe that so few ingredients go into making something so wonderful! My only change was to add onion & garlic powder - family tastes prefer those items in nearly every meat dish.

Cranberry-Glazed Pork Roast
by Kathie 12/31/2009
This has been a company favorite - it's easy and delicious and fool-proof!

cranberry glazed pork
by Adrienne 11/25/2009
Loved it. The roast was so tender, juicy and flavorful. It's now a family fave.