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 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.
Serves 6 to 8.
|Nutritional Guidelines (per serving)|
|Total Fat||16 g|
|Saturated Fat||6 g|
|Unsaturated Fat||7 g|
|Dietary Fiber||3 g|