Friday, April 30, 2010

Fantastic Food Friday: Cranberry-Glazed Pork Roast

Cranberry-Glazed Pork Roast

4 pound pork loin roast
2 teaspoons cornstarch
1/4 teaspoon cinnamon
1/8 teaspoon salt
1/2 teaspoon grated orange peel
2 tablespoons orange juice
2 tablespoons dry sherry
1 16 ounce can cranberry sauce
1 large onion, cut into wedges; or 12 small whole onions

Combine cornstarch, cinnamon, salt, and orange peel in a small saucepan. Stir in orange juice, sherry, and cranberry sauce. Cook and stir over medium heat until thickened. Set aside. Place roast in shallow roasting pan. Insert meat thermometer. Roast at 325 for 1 hour. Place onion wedges around pork. Spoon about 1/2 the cranberry mixture over roast and onions. Continue roasting until thermometer registers 155-160 (about 1 hour). Let stand 5-10 minutes before carving. Serve with remaining cranberry mixture.

Recipe from the packaging.

This was amazingly delicious. A definite repeat...gotta save as many of these as I can with my picky eaters!


Charlene said...

This looks OMG so delicious. I swear I can taste it all the way up here in OR. You are definitely not helping my grocery budget.
By the way - loved the Dutchman. Talk to you later honey.

Sherri said...

LOL...we usually get the bone-in version -- always cheaper -- when on sale and stock up. Mark has become a master, and I mean MASTER, at hitting our Kroger store (Smith's here -- Freddie's for you) the morning they put the meat on sale to clear it out for the new week's specials.

This roast for example was under $5, the cranberry sauce was leftover from another meal, and I had everything else on hand. So a very cheap meal for us.

Nicole said...

This looks AMAZING. I will have to try it. Which means buying some sherry... oh darn. ;-)

Sherri said...

Nicole you could substitute a white wine in a pinch...I know a lot of people don't have Sherry on hand. Or were you just looking for an excuse to buy some? ;)