Pork loin roast with cranberry-ginger glaze

12 Servings

Ingredients

Quantity Ingredient
2 cups Dried cranberries
¼ cup Ginger-flavor liqueur
¾ cup Light corn syrup
2 tablespoons Balsamic vinegar
¼ teaspoon Grated orange peel
4½ pounds Boned, rolled, tied pork loin roast
1¾ cup Regular strength beef broth
1½ tablespoon Cornstarch mixed with 1/4 c water
Salt

Directions

In a 2-3 quart pan, combine cranberries, ginger liqueur, corn syrup, vinegar, and orange peel. Bring to a boil over high heat; cover and simmer until cranberries are plump, about 10 minutes. Whirl ½ the cranberry mixture in a food processor or blender until pureed smoothly. If making ahead, cover both mixtures and chill up to 1 day.

Place pork loin on a rack in a 10x15 roasting pan. Bake in a 350F oven until a thermometer inserted in centre of thickest part registers 155F, about 1 hour and 10 minutes. After meat has cooked 40 minutes, coat with the pureed cranberry mixture, using all.

Transfer cooked roast to a platter; keep warm and let rest at least 10 minutes. Meanwhile, in a 3-4 quart pan, combine remaining whole cranberry mixture and broth. Bring to a boil on high heat. Stir in cornstarch mixture and return to a boil. Pour into a serving bowl.

Slice roast, and accompany slices with cranberry sauce; add salt to taste.

Source: Sunset Recipe Annual

1995 Edition

Posted to MM-Recipes Digest V3 #285 Date: Thu, 17 Oct 1996 21:40:55 -0400 From: Rod Grant <rodgrant@...>

Related recipes