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Roast Pork with Cranberry Glaze

Christine L.

Christine L.

There's nothing better than a roast pork for a holiday dinner. This cranberry pork roast recipe is particularly great.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 11 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 370 kcal
  • 18%
  • Fat:
  • 6.1 g
  • 9%
  • Carbs:
  • 43.8g
  • 14%
  • Protein:
  • 34.3 g
  • 69%
  • Cholesterol:
  • 107 mg
  • 36%
  • Sodium:
  • 110 mg
  • 4%

Based on a 2,000 calorie diet

Directions

  1. Mash cranberry sauce with a fork or a potato masher. Stir in sugar, cranberry juice, mustard, and cloves.
  2. Place pork roast in a large, roasting pan. Pour cranberry sauce mixture over the roast.
  3. Cook at 275 degree F (135 degrees C) for 6 to 8 hours, or until meat is tender. Remove roast, and keep warm.
  4. With a metal spoon, skim the fat from the liquid in the roasting pan. Pour 2 cups of the remaining roasting liquid (add water to fill out the measure if necessary) into a small saucepan. Bring to a boil over medium-high heat. Blend cornstarch and cold water to make a paste; stir gradually into boiling liquid. Continue cooking, stirring constantly, until mixture thickens. Add salt to taste. Serve with the roast.
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Reviews

DEBFEHRENBACH
50

DEBFEHRENBACH

11/20/2006

This has become one of our favorite recipes. I use a crock pot so I only use about half of the sauce while cooking and use the other half as garnish when serving. I omit the cloves and add 10 to 12 drops of hot sauce, and I also use whole cranberry sauce rather than the jellied.

*NurseHatchet*
28

*NurseHatchet*

1/3/2007

I too did this a little differently. I read that someone else had soaked the roast in brine first so I did that too (1 quart water, 1/4 table salt, 1/4 brown sugar, and some rosemary for a 1.5 lb roast). Instead of cranberry sauce I used some cranberry/orange relish that was leftover from Christmas. I combined the relish with the juice, sugar, mustard, and cloves. I roasted the meat for about 2 hours and then served it right from the oven (I omitted the cornstarch and water at the end of the recipe). The result was the juciest roast I've ever made with a delicious cramberry crust on top that tasted sweet and delicious. The roast had a slight rosemary flavor and was nicely complimented by the cranberry. This was such a hit that even my picky little 4 year-old ate it! I'm sure the original recipe that is posted is yummy, but the way I made it was so good I'll have to do it again this way next time.

Rete
27

Rete

1/6/2003

Made this for a dinner party last night. Used a 4-1/2 lb. loin pork roast without the bone. For a party of six we just made it with only one slice of meat leftover. The cranberry glaze did wonderful things to the roast. Very flavorful. I added additional cranberry juice to the pan half way through roasting.

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