Pork Roast With Spicy Cranberry Orange Glaze is a change-of-pace main dish to offer family or guests.
It still has a festive air but it's not complicated to prepare, if the cook is at the stage of feeling a little overworked.
Frequent basting makes sure the piquant glaze gets maximum coverage.
Serving suggestion: Serve your pork roast with oven-roasted butternut squash chunks and brussels sprouts.
Pork Roast With Spicy Cranberry Orange Glaze
One 5-pound pork loin center rib roast (with bone)
1 teaspoon salt
1 teaspoon ground ginger
1/2 cup sweet orange marmalade
1/2 cup dried cranberries, chopped
1 tablespoon Dijon mustard
2 1/2 teaspoons hot pepper sauce
Rosemary sprigs for garnish
Preheat oven to 350 F.
Sprinkle pork roast with salt and ground ginger. Place pork roast, fat-side up, in large roasting pan. Insert meat thermometer into center of roast, being careful that pointed end of thermometer does not touch bone. Roast 2 to 2 1/2 hours until thermometer reaches 155 F to 160 F.
Meanwhile, combine orange marmalade, cranberries, mustard and hot pepper sauce in medium bowl. Brush pork roast with mixture after 1 hour, brushing occasionally with mixture every 15 minutes.
Remove roast to a platter. Cover loosely with foil; let stand 15 minutes. Skim fat off pan juices. Serve roast with pan juices if desired. Garnish roast with rosemary sprigs.
Makes 6 servings.
Recipe from Tabasco.
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