Cranberry Crown Pork Roast Recipe


Preparation Time5 MinDifficulty LevelMedium
Health IndexAverageCourse
Main Ingredient


 Crown roast of pork6 Pound (16 Ribs One)
 Cranberry juice cocktail3⁄4 Cup (12 tbs)
 Light corn syrup2 Tablespoon
 Canned vacuum packed sweet potatoes36 Ounce, drained (2 Cans, 18 Ounce Each)
 Canned whole cranberry sauce8 Ounce (1 Cup Or 1 Can)
 Apricot preserves1⁄2 Cup (8 tbs)
 Ground cinnamon1⁄4 Teaspoon
 Gravy1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 5360 Calories from Fat 991

% Daily Value*

Total Fat 110 g169.7%

Saturated Fat 0.44 g2.2%

Trans Fat 0 g

Cholesterol 4.4 mg

Sodium 10730.4 mg447.1%

Total Carbohydrates 562 g187.3%

Dietary Fiber 18 g72.1%

Sugars 170.2 g

Protein 525 g1050.4%

Vitamin A 1793.1% Vitamin C 302.7%

Calcium 32.8% Iron 77%

*Based on a 2000 Calorie diet


Place roast in shallow pan, bone ends down.
Insert meat thermometer in loin, making sure thermometer does not rest on bone.
Roast in 325° oven till thermometer reads 170°, about 3 to 3 1/2 hours.
Combine 1/2 cup of the cranberry juice and the corn syrup; baste roast 4 times during last hour of cooking.
Place sweet potatoes in 2-quart casserole.
In saucepan, combine cranberry sauce, apricot preserves, the remaining cranberry juice, 1/4 teaspoon salt, and cinnamon; bring to boiling.
Pour half the sauce over potatoes; reserve remaining sauce.
Cover potatoes and bake along with roast during last 45 minutes.
To serve, place roast on warm platter.
Arrange sweet potatoes in "crown" center and around roast.
Spoon hot reserved sauce over potatoes.
Pass Gravy with meat.
To carve, slice between ribs, allowing one rib per person.
Makes 12 to 16 servings.
Gravy: Skim fat from pan juices; add water to make 2 cups.
Combine 2 tablespoons cornstarch and 2 tablespoons cold water in saucepan.
Add meat juices.
Cook over medium-high heat, stirring constantly, till mixture thickens and bubbles.