This one is for all you roast lovers out there. This is incredibly easy and fun as you can change-up the sauce if you would like! My favorite way to serve this meal is to do so when we have guests over, it smells heavenly, tastes delicious, is super easy and looks fantastic!!! So have fun, and enjoy!
Cranberry-Glazed Pork Roast: Original Recipe
(Please see below for my adapted version – Original recipe from The 5 Ingredient Meal Magazine, 2008)
1/4 tsp salt
1/4 tsp ground black pepper
1/2 tsp ground sage
1 2.5 – 3 pound boneless pork top loin roast (Single Loin)
1 16 Ounce can whole or jellied Cranberry sauce
1/2 tsp finely shredded orange peel
1/3 cup orange juice
(Or use the cranberry sauce recipe of your choice…you really can’t go wrong)
1. Preheat oven to 325 . For rub, in a small bowl stir together salt, pepper and 1/4 tsp of the sage. Sprinkle rub evenly all over the sides of the pork roast. Rub in the mixture with your fingers. Place roast on rack in a shallow roasting pan. Roast, uncovered for 1 hour.
2. For Sauce, in a medium saucepan, stir together cranberry sauce, orange peel, orange juice, and remaining 1/4 tsp sage. Bring to a boil and reduce heat. Simmer uncovered about 10 minutes or until mixture is hot and bubbly.
3. Spoon about 1/4 cup of the sauce over meat. Roast uncovered, for 30 – 45 minutes more or until done (155 degrees). Remove from oven and cover the meat loosely with foil and stand for 15 minutes before slicing. Reheat the remaining sauce and serve warm on the side of the pork.
1. Make your own cranberry sauce – I’ll post this in a separate post, however here’s the gist: – take 1 pound of cranberries, 2 cups of sugar, 1.5 tsp of cinnamon, 1/4 tsp of all spice and 1/3 cup water. Bring it all to a boil, then simmer for 7 minutes. Take it off the stove and add the juice of one orange and the zest of said orange. Let cool completely then warm up for the pork.
2. Don’t use cranberry sauce – this pork is delicious all by itself, you don’t need the sweet tang of the cranberries…it’s just extra if you like it.
3. Make your own reduced balsamic vinegar sauce. (My personal favorite) Take your favorite balsamic vinegar, and add some honey if you like it a little sweeter. (about 1 cup of Balsamic to 1 TBSP honey) Put it in a pot on the stove and let it cook on medium heat until it reduces by half. Serve on top of the pork after you slice it (don’t use the cranberry sauce). It’s delicious!
4. Use the new Pork Temperature!!! Cook it to 140 degrees and allow it to raise to 145 while it rests. It’s much more juicy and lovely.
I highly recommend serving this (in any way you choose) with homemade mashed potatoes…but if you find you don’t have time to do that, then make some roast potatoes by cutting red, purple (whatever color you like) potatoes into quarters and toss with olive oil, sage black pepper and salt. Roast on a cookie sheet at 425 degrees for about 20 min, making sure to move them around once while baking so they don’t stick to the cookie sheet.
Have fun with this recipe, this is a perfect one to start off with the exact recipe and then keep tweaking until it’s your families favorite! This also makes for GREAT sandwiches if you can slice the pork thin enough. Try it on wheat bread with some of the cranberry sauce and some cream cheese (I know it sounds crazy…but trust me…and you’re welcome) 🙂