CRANBERRY GLAZED PORK ROAST
Meet the Cook: Many pork recipes were too spicy for me, so I decided to try this sweeter alternative. That was 18 years ago, and it became a family favorite. It tastes great the day after in a cold sandwich, too. Today, our two daughters make this roast often. We also have eight grandchildren and 25 great-grandchildren. -Madeline Strauss, Clinton Township, Michigan
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- 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 40 minutes. , Meanwhile, combine the cranberry sauce, orange juice and brown sugar in a saucepan; cook over medium heat until cranberry sauce is melted. Drizzle a fourth of the glaze over roast. , Bake 20 minutes longer; or until a thermometer reads 145°, basting frequently with remaining glaze. Let stand for 10 minutes before slicing. Warm remaining glaze; serve with roast.
Nutrition Facts : Calories 293 calories, Fat 8g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 354mg sodium, Carbohydrate 21g carbohydrate (17g sugars, Fiber 1g fiber), Protein 33g protein.
PORK ROAST WITH CRANBERRY GLAZE
Provided by Food Network
Categories main-dish
Time 1h50m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F.
- In a small saucepan, combine cornstarch, cinnamon, and salt. Stir in orange juice and cranberry sauce. Cook over medium heat, stirring, until thickened, and set aside.
- Place pork in a shallow roasting pan and cover with about half the cranberry mixture. Insert a meat thermometer. Roast 1 to 1 1/2 hours, basting occasionally with the remaining sauce. Meat is done when thermometer reads 160 degrees F. Remove meat from oven and allow to rest 10 minutes before carving.
ROAST PORK TENDERLOINS WITH CRANBERRY-PORT SAUCE
Categories Fruit Juice Garlic Onion Pork Roast Cranberry Port Winter Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 16
Steps:
- Melt butter in heavy large skillet over medium-high heat. Add onions; sauté until golden, about 8 minutes. Add garlic, 1 1/2 teaspoons orange peel, sage, and 1 teaspoon thyme; stir 1 minute. Add broth and cranberry juice; simmer until mixture is reduced to 2 1/2 cups, about 8 minutes. Strain sauce into heavy medium saucepan, pressing on solids with back of spoon. Add cranberries and sugar; boil just until berries pop, about 5 minutes. Mix Port and cornstarch in small bowl to blend. Add to sauce; boil until sauce thickens, about 1 minute. Season to taste with salt and pepper. (Cranberry sauce can be made 1 day ahead. Cover and refrigerate.)
- Mix remaining 4 1/2 teaspoons thyme, 1 1/2 teaspoons salt, and 1 1/2 teaspoons pepper in small bowl. Place pork in large baking dish. Pat dry with paper towel. Brush with 2 tablespoons oil. Rub thyme mixture over pork. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Preheat oven to 400°F. Heat remaining 1 tablespoon oil in heavy large ovenproof skillet over high heat. Add pork and cook until brown, turning frequently, about 5 minutes. Transfer skillet to oven and roast pork until instant-read thermometer inserted into thickest part of pork registers 150°F, about 20 minutes. Transfer pork to platter; cover to keep warm. Add cranberry sauce and remaining 1 1/2 teaspoons orange peel to same skillet and bring to simmer, stirring frequently.
- Cut pork into 1/2-inch-thick diagonal slices. Divide slices among 8 plates. Drizzle sauce over and serve.
STUFFED PORK ROAST WITH CRANBERRY SAUCE
Pork loin and stuffing with cranberry sauce drizzled over it is a flavorsome dish you'd be proud to serve your guest. For more color add some steamed broccoli on the plate.
Provided by Charlotte J
Categories Pork
Time 1h55m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Butterfly pork loin by cutting through roast horizontally to within 1/4-inch of the other side.
- Do not cut all the way through.
- Set aside.
- Melt butter in medium heavy skillet over medium-high heat.
- Reduce heat, add onion, cover and cook, stirring occasionally, about 10 minutes.
- Transfer onion to food processor and add pecans, bread, ham, salt and pepper.
- Mince using on/off turns.
- Spread 1/4 to 1/2 of stuffing over pork loin, fold and tie with butcher's twine at 1 1/2-inch intervals.
- Place roast on rack in roasting pan; place in 350° oven and roast until internal temperature registers 155°, about 1 1/2 hours.
- Bake remaining stuffing in small casserole for 30 minutes.
- Meanwhile, combine water and sugar in 3-qt.
- non-aluminum saucepan and bring to boil over medium-high heat, making sure sugar is dissolved.
- Add cranberries, reduce heat, cover and simmer until berries pop, about 5 minutes.
- Puree in food processor and strain to remove skins.
- Stir in salt and pepper.
- Reheat gently, if necessary, before serving.
- Let roast stand 10 minutes before slicing thinly to serve.
- Serve pork, with extra stuffing on side, with cranberry sauce.
Nutrition Facts : Calories 345.4, Fat 22.5, SaturatedFat 7.3, Cholesterol 81.5, Sodium 248.4, Carbohydrate 11.6, Fiber 2.1, Sugar 8, Protein 24.1
SLOW COOKER CRANBERRY PORK ROAST
This is a slow cooker recipe that my sweet mother-in-law gave to us and is absolutely wonderful!
Provided by gtmecheng
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 6h20m
Yield 4
Number Of Ingredients 9
Steps:
- Place pork roast in a slow cooker. Mash cranberry sauce in a bowl; stir in sugar, cranberry juice, mustard, cloves, and salt. Pour cranberry mixture over pork roast.
- Cook on Low for 6 to 8 hours. Transfer roast to a plate; cover and keep warm.
- Skim fat from cranberry mixture in slow cooker. Measure 2 cups of cranberry mixture, adding water if necessary. Pour into saucepan and bring to a boil. Whisk cold water with cornstarch until pasty; pour into cranberry mixture. Cook and stir until thickened, 5 to 10 minutes. Serve alongside pork.
Nutrition Facts : Calories 459.8 calories, Carbohydrate 64.2 g, Cholesterol 79.6 mg, Fat 9.7 g, Fiber 1.2 g, Protein 29.3 g, SaturatedFat 3.4 g, Sodium 84.4 mg, Sugar 58.7 g
MOIST CRANBERRY PORK ROAST
I love to serve this tender, flavorful pork to guests. You don't have to toil away in the kitchen to prepare it, yet it tastes like a gourmet meal. -Kimberley Scasny, Douglasville, Georgia
Provided by Taste of Home
Categories Dinner
Time 4h5m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Cut roast in half and place in a 3-qt. slow cooker; sprinkle with salt and pepper. Combine the remaining ingredients; pour over roast. Cover and cook on low for 4-5 hours or until a thermometer reads 160°. Let stand 10 minutes before slicing.
Nutrition Facts : Calories 289 calories, Fat 7g fat (2g saturated fat), Cholesterol 70mg cholesterol, Sodium 201mg sodium, Carbohydrate 30g carbohydrate (22g sugars, Fiber 1g fiber), Protein 27g protein.
CRANBERRY ROAST PORK
This dish has been one we have often made during the Christmas holidays. It is a family favorite. The recipe came from the Frugal Gourmet - Jeff Smith The only thing we changes is to double the amounts for the Cranberry sauce as we love having extra sauce on the side to serve over the roated pork.
Provided by Paintpuddles
Categories Pork
Time 3h
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Rub the roast with salt and pepper, and place on a rack in a baking pan. Roast at 325 deg. for 2 1/2 to 3 hours, or until an inserted meat thermometer registers 175 deg.
- In the mean time, combine all the remaining ingredients in a stainless-steel saucepan and bring to a boil. Remove from the heat.
- Halfway through the roasting process, begin basting the roast every 15 minutes with the cranberry mixture. The remaining sauce can be served on the side with the thinly sliced pork.
- Serve along with Wild Rice with mushrooms and onions for a wonderful meal.
QUICK SAVORY CRANBERRY GLAZED PORK LOIN ROAST
This simple, 1-hour roast is our favorite Christmas dish and voted most likely to be served if the President were to drop in for dinner- LOL! I love serving this entree because it causes me NO stress and everyone raves over it. While the pork is roasting, make another batch of the cranberry glaze to serve in a gravy boat alongside the sliced pork roast. For food safety, the new batch should not be prepared in same pan as the first if you have been basting directly out of the saucepan. If you basted out of another dish, you can use the same pan.
Provided by goodfood4ursoul
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 1h10m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat an oven to 425 degrees F (220 degrees C).
- Combine the cranberry sauce, apple jelly, mustard, crushed bouillon, horseradish, garlic powder, and thyme in a saucepan; bring to a boil.
- Line a large baking pan with foil. Place pork loin in pan, fat side up. Sprinkle evenly with salt and pepper. Use a pastry brush and a small spoon to completely coat the pork with sauce.
- Cook until the pork is no longer pink in the center, and an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 45 minutes, basting every 10 minutes with remaining sauce.
Nutrition Facts : Calories 418.8 calories, Carbohydrate 38.8 g, Cholesterol 88.4 mg, Fat 15.9 g, Fiber 0.8 g, Protein 29.6 g, SaturatedFat 5.8 g, Sodium 804.9 mg, Sugar 30.6 g
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