Cranberry-glazed pork roast (1993)

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Cranberry-glazed pork roast (1993)

Note: This article may feature affiliate links to Amazon or other companies, and purchases made via these links may earn us a small commission at no additional cost to you. Find out more here.

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 (1993)

Cranberry-glazed pork roast recipe


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


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.

Serves 16

Nutrition per 3-ounce serving: Calories: 210, Protein: 26 grams, Cholesterol: 66 mg, Sodium: 84 mg, Fat: 6 grams.

Cranberry-glazed pork roast (1993)

*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.

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