This version from the early ’90s shows how well pork pairs with classic holiday flavors like orange, cinnamon and sherry. Once the glaze is made, it’s mostly hands-off from there. Serve it sliced with extra sauce on the side, and it’ll hold its own next to stuffing, sweet potatoes or whatever else is on the table.
Cranberry-glazed pork roast
This year give your traditional holiday dinner a new twist with the other white meat. Today’s pork goes with all the trimmings, from sweet potatoes to cranberries. And it’s easier than ever to prepare. Simply cook to medium (160 F) until slightly pink, for perfect tenderness.
Today’s leaner pork has fewer calories, less fat, and less cholesterol than ever. For example, a boneless pork loin roast is 45% leaner than just 10 years ago.* So you can go back for seconds and feel good about it. Or have an extra sliver of that homemade pie.
This holiday, treat your family to the other white meat. They might enjoy it so much, you’ll want to start a whole new tradition.
Cranberry-glazed pork roast recipe
Pork roast with cranberry glaze
Ingredients
- 4 lb. boneless pork loin roast
- 2 tsp. cornstarch
- 1/4 tsp. cinnamon
- 1/8 tsp. salt
- 1/2 tsp. grated orange peel
- 2 Tbsp. orange juice
- 2 Tbsp. dry sherry
- 1 can (16 oz.) whole berry cranberry sauce
Instructions
- In a small saucepan, stir together all ingredients except pork. Cook, stirring over med. heat until thickened; set aside.
- Place roast in a shallow baking dish. Roast at 325 F for 45 minutes. Spoon 1/2 cups of the glaze over roast and continue roasting for 30-45 minutes more, until internal temperature is 155-160 F. Let stand 10 minutes before slicing, and serve with remaining sauce.
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Nutrition per 3-ounce serving: Calories: 210, Protein: 26 grams, Cholesterol: 66 mg, Sodium: 84 mg, Fat: 6 grams.
*Source: “A Nationwide Survey of the Composition and Marketing of Pork Products at Retail,” D.R Buege, et al. Madison, WI: University of Wisconsin-Madison 1990. Copyright 1991 National Pork Producers Council in cooperation with the National Pork Board.
