This Cranberry Orange Pork Roast has been a family favorite for years. Each time I make it, it is greeted with whole-hearted enthusiasm. You certainly can’t beat that!
To Make This Recipe You Will Need:
- pork loin roast
- black pepper
- cranberry sauce
- orange juice
- brown sugar
- sauce pan
- roasting pan
- basting brush
- carving knife
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Every year around this time of the season, you’ll often see cranberry sauce go on sale. You may also have several cans of it leftover in your pantry.
You’ll love putting some to use with this flavorful roast.
To get these perfectly cut slices, use an electric carving knife. I use mine all the time, and it is well worth the cost of purchasing one.
Did You Make This Recipe? I would love for you to rate it in the recipe card, and I’d love to hear your thoughts!
- 1 pork loin roast (2-3 lb)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 can (14 oz.) jellied cranberry sauce (for paleo, use 2 cups of my homemade cranberry sauce)
- 1 cup orange juice
- 1/2 cup brown sugar (for paleo, omit)
- To begin, preheat your oven to 325 degrees.
- Place your pork roast in a roasting pan. This can be with our without a rack, your preference is fine. I have done this both ways.
- Sprinkle the roast with salt and pepper.
- Begin baking the roast for 45 minutes.
- Meanwhile combine the cranberry sauce, orange juice and brown sugar in a saucepan over medium heat. Let it simmer until the cranberry sauce is melted, stirring occasionally.
- Divide the glaze in half. One half will be used for brushing the roast, the other half will be used as a sauce when serving.
- Keep the "brushing" glaze warm while the roast continues to bake. The other can simply be heated when it is time to serve the roast.
- After the first 45 minutes of baking, brush the top of the roast with the glaze that you have made. Continue to bake. Do this every 10-15 minutes, until a thermometer reads 170 degrees in the center. The total time will vary depending upon the size of your roast, so the time given for this recipe is an estimate. Trust your thermometer.
- Allow the roast to rest 10-15 minutes, then slice across with a sharp knife or electric carving knife (my preferred method.)
- Serve with the reserved sauce.
Amount Per Serving: Calories: 89Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 6mgSodium: 104mgCarbohydrates: 19gFiber: 0gSugar: 16gProtein: 2g
This data was estimated and provided by Nutritionix. Accuracy not guaranteed.
Note: I no longer eat pork, however I am leaving recipes like this one up for those who enjoy it. Many pork recipes can be easily converted to turkey or chicken recipes, with little or even no other changes. Article: Why I Quit Eating Pork