Oven-Barbecued Cranberry Pork Roast Recipe
Ingredients
| Cranberries | 4 Cup (16 tbs) | |
| Sugar | 1 Cup (16 tbs) | |
| 1/2 cup commercial barbecue sauce | ||
| Orange juice | 1/2 Cup (16 tbs) | |
| Pork loin roast | 1 | |
Directions
Wash and sort cranberries; drain well.
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.
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.
Chef
