Recipe by breezermom
This recipe is great for making on a day when you are going to be home taking care of other things....once you put it in the oven, you are pretty much free to do whatever you want! Love the fresh cranberries in this. Feel free to add any seasonings you'd like...I usually just salt and pepper it.
Top Review by momaphet
Yummy nummers! The perfect dish for a snowy night's dinner. The combination of the cranberries & orange with the smokey taste of the barbeque sauce made a perfect match for the pork. I used a
1 1/2 lb piece of pork loin, which I barded with slivers of garlic then browned before putting in the oven (I used a cast iron frying pan for the whole cooking process). My roast took about 1 1/2 hrs. to cook, and I started basting with the sauce when the meat reached 70 degrees. I halved the sauce and reduced the sugar to 1/3 cup - it was just the right edge of tart & sweet. A definite keeper, thanks Breezer for another fabulous recipe!
- 4 cups fresh cranberries
- 1 cup sugar
- 1⁄2 cup barbecue sauce
- 1⁄2 cup orange juice
- 1 pork loin roast, 4-6 lbs
- salt and pepper
Directions See How It's Made
- Wash and sort the cranberries; drain well. Combine the cranberries, sugar, barbecue sauce, and juice in a large saucepan, stirring well. Bring to a boil, stirring constantly. Boil, without stirring for 5 minutes. Remove from the heat, and set aside.
- Place the roast, fat side up, on a rack in a shallow roasting pan. Insert a meat thermometer into the thickest part of the roast, making sure it does not touch bone or fat.
- Bake at 325 degrees for 3 to 3 1/2 hours or until the thermometer registers 160 degrees. During the last 30 minutes of baking time, baste frequently with the cranberry mixture.
- Let the roast stand 10 to 15 minutes before slicing. Serve with the remaining cranberry mixture.