Quick Savory Cranberry Glazed Pork Loin Roast Recipes

ROAST PORK LOIN WITH CRANBERRY-CHERRY GLAZE

Steps:

• Combine salt, pepper, thyme and rosemary and rub onto pork roast; heat the oil in a frying pan and sear the pork on all sides.
• Heat oven to 375°.
• Combine chicken broth, beef broth, onions, carrots, celery and garlic in a roasting pan; place meat on a rack in the pan; cook 20 minutes per pound or until internal temperature is 160° on a meat thermometer.
• Glaze: once the roast is in the oven, in a blender place the cranberry sauce, cherries, cinnamon, ginger and orange juice; process until liquefied.
• After the first hour of roasting, baste the pork every 15 minutes or so with the glaze; remove roast to a plate, cover with foil and let rest 15 minutes.
• In the meantime, strain the pan juices to remove the vegetables and simmer the juices until reduced by half; reserve.
• Gravy: simmer the mushrooms in the water for 30 minutes; in a small skillet, melt the butter, whisk in flour slowly and cook over medium heat until mixture is browned; add to the mushrooms and water and cook until gravy thickens to desired consistency; add reduced pan juices for additional flavor and continue to cook until gravy thickens again.
• Serve over pork slices.

PORK LOIN ROAST WITH CRANBERRY GLAZE (SUPER DELICIOUS)

Steps:

• Preheat oven to 325 degrees.
• In a small saucepan, combine cornstarch, cinnamon, minced onion, salt, pepper and garlic powder.
• 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 of the cranberry mixture.
• Insert a meat thermometer.
• Cover with either lid or aluminum foil.
• Roast 1 to 1 1/2 hours, basting occasionally with the remaining half of the sauce.
• Meat is done when thermometer reads 160 degrees.
• Remove meat from oven and allow to rest 10 minutes before carving, so that the juices will redistribute themselves.

MOIST CRANBERRY PORK ROAST

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.