Roast Pork With Cranberry Glaze

Submitted by Karen=^..^=

"Such a nice change from traditional holiday main dishes. Very easy and delicious!"

 

• Ready In: 7hrs 20mins
• Ingredients: 9
• Serves: 10

ingredients

• 2 (16 ounce) cans jellied cranberry sauce
• 1⁄2 cup white sugar
• 1⁄2 cup cranberry juice
• 1 teaspoon mustard powder
• 1⁄4 teaspoon ground cloves
• 4 lbs boneless pork roast
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• salt, to taste

directions

1. Mash cranberry sauce with a fork. Stir in sugar, cranberry juice, mustard and cloves.
2. Place the pork roast in a large roasting pan. Pour cranberry sauce mixture over the roast.
3. Cook at 275 F for 6 to 8 hours (until the meat is tender). Remove the roast and keep warm.
4. Skim the fat from the liquid in the roasting pan. Pour 2 cups of the remaining roasting liquid (add water if necessary) into a small saucepan.
5. Bring the mixture to a boil over medium-high heat. Blend cornstarch and cold water to make a paste. Gradually stir the cornstarch mixture into the boiling liquid. Continue cooking, stirring constantly, until the mixture thickens. Add salt to taste and serve with the roast.

Reviews

[Chef MacKinnon]

I did this with a variation by using a cranberry-mustard that I bought at Save-A-Lot and really didn't like. I warmed it in hot water, then after poking the meat with a large tined fork, I "schmeared" it with this cranberry-mustard. After 2 1/2 hours at 300F, the meat came out wonderful- and I drained the good stuff into a small pot that had the jellied cranberry sauce. Heated and mixed together, with a bit of corn starch for thickening- it was FANTASTIC! Served with StoveTop Pork Stuffing and hot buttered peas.

 

[Mirj2338]

First a clarification: I don't eat pork. My many rabbi ancestors would be breakdancing in their graves if I ever did. However, that does not stop me from taking pork recipes and substituting kosher meat instead of This Little Piggy. I made this with beef brisket overnight in the crockpot and then put the juices in the fridge, skimming the solid fat off at the end of the day. I cut up the cold beef with an electric knife and served it with the gravy for Friday night dinner. Excellent with Sushiman's roasted potatoes, this is going to be a repeat winner in my house!