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Oven-Barbecued Cranberry Pork Roast Recipe
|Fresh cranberries||4 Cup (64 tbs)|
|Sugar||1 Cup (16 tbs)|
|Commercial barbecue sauce||1⁄2 Cup (8 tbs)|
|Orange juice||1⁄2 Cup (8 tbs)|
|Pork loin roast||6 Pound|
Serving size: Complete recipe
Calories 6447 Calories from Fat 2231
% Daily Value*
Total Fat 247 g380.3%
Saturated Fat 77.3 g386.7%
Trans Fat 2.1 g
Cholesterol 2177.2 mg
Sodium 3589.9 mg149.6%
Total Carbohydrates 296 g98.7%
Dietary Fiber 20.5 g81.9%
Sugars 253.4 g
Protein 722 g1445%
Vitamin A 12.4% Vitamin C 200.9%
Calcium 24.1% Iron 127.9%
*Based on a 2000 Calorie diet
Combine cranberries, sugar, sauce, and juice in a large saucepan, stirring well; bring to a boil, stirring constantly.
Boil, without stirring, 5 minutes.
Remove cranberry mixture from heat, and set aside.
Place roast, fat side up, on a rack in a shallow roasting pan.
Insert meat thermometer into thickest part of roast, making sure it does not touch bone or fat.
Bake at 325° for 3 to 3 1/2 hours or until thermometer registers 160° (medium).
Baste frequently with cranberry mixture during last 30 minutes of baking time.
Let stand 10 to 15 minutes before slicing.