Time 1h15m Yield 8 servings. Number Of Ingredients 6 Steps:
Combine salt and pepper; rub over the roast. Place roast, fat side up, on a rack in a greased roasting pan. Bake, uncovered, at 350° for 40 minutes. , Meanwhile, combine the cranberry sauce, orange juice and brown sugar in a saucepan; cook over medium heat until cranberry sauce is melted. Drizzle a fourth of the glaze over roast. , Bake 20 minutes longer; or until a thermometer reads 145°, basting frequently with remaining glaze. Let stand for 10 minutes before slicing. Warm remaining glaze; serve with roast.
Time 1h15m Yield 8-12 servings. Number Of Ingredients 10 Steps:
Grate peel of 1 orange, then juice all of the oranges. In a small saucepan, combine orange juice and peel. Bring to a boil. Reduce heat and simmer until volume is reduced by half., In a medium saucepan, combine cranberry sauce, cinnamon, allspice, vinegar and salt. Combine corn starch and water; mix well. Add to the cranberry sauce mixture with orange juice mixture. Cook and stir over medium heat until thickened. Let cool., Rub roast with kosher salt. Place roast on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 60-80 minutes or until thermometer reads 145°. Brush cranberry mixture over roast during the last half hour of baking. Heat remaining cranberry mixture and serve with pork.
Time 1h10m Yield 10 Number Of Ingredients 10 Steps:
Preheat an oven to 425 degrees F (220 degrees C). Combine the cranberry sauce, apple jelly, mustard, crushed bouillon, horseradish, garlic powder, and thyme in a saucepan; bring to a boil. Line a large baking pan with foil. Place pork loin in pan, fat side up. Sprinkle evenly with salt and pepper. Use a pastry brush and a small spoon to completely coat the pork with sauce. Cook until the pork is no longer pink in the center, and an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 45 minutes, basting every 10 minutes with remaining sauce.
Time 40m Yield 4 servings Number Of Ingredients 7 Steps:
Preheat the oven to 425 degrees F and line a rimmed baking sheet with foil. Combine the cranberry juice, jelly and mustard in a medium skillet over medium-high heat; cook, stirring occasionally, until thick enough to coat the back of a spoon, about 15 minutes. Remove 3 tablespoons of the glaze and set aside for brushing. Stir the cranberries into the remaining glaze; set aside for drizzling. Meanwhile, rub the pork with the olive oil, 1/2 teaspoon salt and a few grinds of pepper. Place on the prepared baking sheet and roast, turning once, 15 minutes. Remove the pork from the oven and brush all over with the reserved 3 tablespoons glaze. Continue to roast until a thermometer inserted into the thickest part of the meat registers 145 degrees F, 5 to 10 more minutes. Let rest 5 minutes, then slice and drizzle with the cranberry glaze.
Time 1h50m Yield 8 to 10 servings Number Of Ingredients 6 Steps:
Preheat oven to 325 degrees F. In a small saucepan, combine cornstarch, cinnamon, and salt. Stir in orange juice and cranberry sauce. Cook over medium heat, stirring, until thickened, and set aside. Place pork in a shallow roasting pan and cover with about half the cranberry mixture. Insert a meat thermometer. Roast 1 to 1 1/2 hours, basting occasionally with the remaining sauce. Meat is done when thermometer reads 160 degrees F. Remove meat from oven and allow to rest 10 minutes before carving.
Time 1h Yield 12 serving(s) Number Of Ingredients 11 Steps:
PORK ROAST: Sprinkle salt and pepper evenly on pork roast. Place roast on a rack coated with cooking spray in roasting pan (or in an aluminum foil-lined roasting pan). CRANBERRY GLAZE: Preheat oven to 425°F In a medium saucepan over medium heat, mix together chutney ingredients and bring to a boil. Reduce heat, and simmer 5 minutes, stirring occasionally. Pour chutney mixture evenly over pork. Bake for 20 minutes, baste the roast, and continue cooking for 20-25 minutes or until a meat thermometer inserted into thickest portion registers 160°F,. Let stand 10 minutes before slicing. Garnish with apples and thyme sprig, if desired.
Time 1h45m Yield 6-8 serving(s) Number Of Ingredients 9 Steps:
Preheat oven to 325 degrees. In a small saucepan, combine cornstarch, cinnamon, minced onion, salt, pepper and garlic powder. Stir in orange juice and cranberry sauce. Cook over medium heat, stirring, until thickened, and set aside. Place pork in a shallow roasting pan and cover with about half of the cranberry mixture. Insert a meat thermometer. Cover with either lid or aluminum foil. Roast 1 to 1 1/2 hours, basting occasionally with the remaining half of the sauce. Meat is done when thermometer reads 160 degrees. Remove meat from oven and allow to rest 10 minutes before carving, so that the juices will redistribute themselves.
Time 1h10m Yield 10 Number Of Ingredients 10 Steps:
Preheat an oven to 425 degrees F (220 degrees C). Combine the cranberry sauce, apple jelly, mustard, crushed bouillon, horseradish, garlic powder, and thyme in a saucepan; bring to a boil. Line a large baking pan with foil. Place pork loin in pan, fat side up. Sprinkle evenly with salt and pepper. Use a pastry brush and a small spoon to completely coat the pork with sauce. Cook until the pork is no longer pink in the center, and an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 45 minutes, basting every 10 minutes with remaining sauce.
