|Nutritional Guidelines (per serving)|
|Servings: 6 to 8 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 16g||21%|
|Saturated Fat 6g||30%|
|Total Carbohydrate 39g||14%|
|Dietary Fiber 3g||10%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This tasty pork loin roast is roasted with a pureed cranberry and apple topping. Fresh cranberries, apples, maple syrup, and spices make up the fruity glaze.
Some of the cooked apple-cranberry sauce is left coarse (not pureed) and served with the roasted pork.
- 1 boneless pork loin roast, about 3 1/2 to 4 pounds
- Kosher salt and freshly ground black pepper, to taste, or a seasoning salt blend
- 1 clove garlic, finely minced or pressed
- 1 bag (12 ounces) fresh cranberries
- 3/4 cup maple syrup
- 2 tablespoons brown sugar
- 2 cups finely chopped apples
- zest and juice of 1/2 lemon
- dash ground ginger
- dash ground cinnamon
Heat the oven to 350 F.
Trim excess fat from the pork roast. Sprinkle pork roast with salt and pepper or a seasoning blend, then rub on all sides with garlic.
Place the pork loin roast on a rack in a foil-lined roasting pan.
Roast the pork at 350 for 1 hour to 1 hour and 15 minutes, or to about 135 F on a meat thermometer.
Meanwhile, in a saucepan, combine remaining ingredients; boil for 15 to 20 minutes, until fruit is very tender. Process half of the glaze until smooth.
Spoon pureed mixture over the roast and roast for about 30 minutes longer.
Remove the roast from the oven and tent loosely with foil. Let it rest for 10 minutes.
Place the roast on platter, slice, and spoon remaining cranberry-apple mixture around it.