Glazed Pork Roast

Description

Cranberry Sauce Canned by the US Department of Agriculture, public domain government resource—original source of recipe

Ingredients

• 1 x 16-ounce can cranberry sauce
• ⅓ cup orange juice
• ½ teaspoon grated orange rind
• ½ teaspoon dried sage
• 2½-pound to 3½-pound boneless pork roast
• ½ teaspoon salt
• ¼ teaspoon ground black pepper

Procedures

1. In a medium saucepan combine the cranberry sauce, orange juice, orange rind, and sage.
2. Bring mixture to a boil over medium heat.
3. Reduce heat and simmer, uncovered for 5 minutes. Set aside 1 cup glaze to serve with cooked pork.
4. Place pork roast in a 13” x 9” roasting pan. Season with salt and pepper and baste with glaze.
5. Bake, uncovered, for 1 hour until internal temperature reaches 160°F on a meat thermometer. Baste frequently with remaining glaze during baking. Discard any unused basting glaze.
6. Let roast stand 10 minutes before serving. Serve glaze either warm or room temperature.