Recipe by Barby
This makes a terrific "company meal." A nice presentation plus a starch and a salad will complete the dining experience. This is an adaptation of a recipe I got from an Eagle Grocery Store about 20 years ago.
Top Review by jilkat25
This was wonderful! I didn't have marmalade on hand so I used jalapeno jelly instead. I pan browned the sides of the roast before putting it in the baking pan and then warmed the cranberry mixture in he skillet with the roast drippings. I baked the roast on 325 for about 45 minutes, basting it with the cranberry mixture every 15 minutes or so. I used a probe thermometer and when the ends hit 140 I took it out and let it rest about 20 minutes before cutting it. Maybe I got lucky with the roast my DH picked out because it was super juicy and tender all the way through. I had some sweet potato rounds in the freezer as well as a large can of sweet potatoes and I mashed them with the can juice as they cooked on the stove with just a little butter and salt and pepper, then I put the mixture in a casserole and into the oven to brown the top. Made some garlicky green beans. It was a great meal! Thanks for sharing your recipe!
- 1 (14 ounce) can cranberry sauce, whole or jellied
- 1⁄2 cup orange marmalade
- 1⁄2 teaspoon powdered ginger
- 2 teaspoons lemon juice
- 1 (4 lb) center-cut pork loin
- salt and pepper
Directions See How It's Made
- Combine first 4 ingredients in saucepan and heat over a low to medium flame, until flavors are melded.
- Set aside.
- Rub pork loin with salt and pepper.
- Place roast, fat side up on a rack in the roasting pan.
- Cook uncovered for 1.5 to 2 hours at 325 degrees F., until meat thermometer reads 140- 145 degrees.
- Coat with 1/4 of the cranberry mixture.
- Roast for 15 minutes.
- Add the same amount of glaze and roast for an additional 15 minutes, or until meat thermometer reaches 145 degrees.
- The residual heat will bring it to a serving temperature of 150 degrees.
- DO NOT OVER COOK or the meat will get dry and chewy.
- Let pork loin rest for 15 minutes before carving.
- Serve on a platter, surrounded by remaining sauce or serve the sauce on the side.