I had at least 1 Cup of sauce not used for basting & put it in a saucepan added at least three cups of chicken broth (stirring some of it with 3T of Corn starch) & it was a wonderful lighter gravy & there was plenty of it. 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. This was an great recipe. This will help the glaze stick to the meat instead of falling off. For an awesome autumn entree, home economist Michelle Goggins recommends this savory pork roast. I found the time/temp a little off. I love serving this entree because it causes me NO stress and everyone raves over it. It was a DELIGHTFULLY HAPPY ACCIDENT & lent a subtle undertone of mint. Pork should be cooked to 140-145 degrees and then set aside to rest for 15 minutes; the internal temp will go up and the juices will seep throughout the meat. 1 (14.5 ounce) can whole berry cranberry sauce, Back to Quick Savory Cranberry Glazed Pork Loin Roast. Savory is an accurate descriptor for this recipe. Once combined, put the roast back in the Dutch oven and transfer to preheated oven. Finally, placed roast and sauce in my slow cooker and let it cook for 5 hours. Made as directed for the sauce. WOW, the sauce was the perfect consistency and so tangy. It was a popular selection when Michelle worked as a personal chef.—Taste of Home Cooking School, Savory Cranberry-Glazed Pork Roast Recipe photo by Taste of Home. I must admit I was a little leery of this recipe, but I love cranberry sauce and it was worth a try. We followed the recipe exactly and it was not only very easy (the only thing that could be considered possibly "difficult" is reglazing every 10 minutes - I did it every 12-15 minutes) but absolutely scrumptious. For succulence, give my suggestion a try. FIVE STARS FOR FLAVOR w a MINT TWIST. Quick Savory Cranberry Glazed Pork Loin Roast, Congrats! The only thing I changed was Cranberry Jelly instead of canned cranberries, in hopes that it would be more jelly like, and it was delicious. Nutrient information is not available for all ingredients. Very tasty pork roast. Next time I will use solely mint to replace the apple jelly. I love serving this entree because it causes me NO stress and everyone raves over it. This simple, 1-hour roast is our favorite Christmas dish and voted most likely to be served if the President were to drop in for dinner- LOL! Serve over rice. Had to scrape it off what little was left in the pan. A must try recipe. Internal temp was 70 degrees. Served it with mashed potatoes and a gravy made from a little of the sauce and chicken stock. Line a large baking pan with foil. as I didn't want the garlic to overpower the other flavours. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. VERY GOOD! I have never come across raspberry vinegar, so I typically use apple cider or red wine vinegar. Add to the cranberry sauce mixture with orange juice mixture. Leaving the “sauce” in the entire time allows it to cook down and thicken on its own, so I don’t need to add a thickening agent. It’s amazing!! Very tasty pork roast. Bake, uncovered, at 350° for 60-80 minutes or until thermometer reads 145°. of 140 and let it rest for 10 minutes before serving. I’ve also had excellent results making this in a crockpot. We will for sure be making this again. A four pound center cut pork roast will not be ready in 50 minutes. I did coat the meat with cornstarch, salt and pepper and brown before putting into the oven. I found this online and had to try it. Thought the sauce would be too "gunky sweet" with all that sugar from jam & cranberry sauce it wasn't. Heat remaining cranberry mixture and serve with pork. Sprinkle evenly with salt and pepper. Cook and stir over medium heat until thickened. Will make again. I'd recommend this too anyone who is looking for a good homemade dinner. 419 calories; protein 29.6g 59% DV; carbohydrates 38.8g 13% DV; fat 15.9g 24% DV; cholesterol 88.4mg 30% DV; sodium 804.9mg 32% DV. In my experience, cooking to an internal temp of 160 or above usually results in unpleasantly dry meat. Then I remove the roast and mix everything else (excluding corn starch and water). Very nice tasting sauce. Heat remaining cranberry mixture and serve with pork. Add comma separated list of ingredients to include in recipe. Add comma separated list of ingredients to exclude from recipe. Your daily values may be higher or lower depending on your calorie needs. Loved by all. Rub roast with kosher salt. Percent Daily Values are based on a 2,000 calorie diet. dimension to the dish. The blend of cranberry sweetness of the apple jelly play off the salty boullion and spirited horseradish. Followed the directions with the exception of the oven temperature which was lowered to 350 degrees. 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. This is an excellent recipe. Will maybe raise the horseradish amount a tad just because. Brush cranberry mixture over roast during the last half hour of baking. The whole house smelled great too! There's got to be a typo in this method! Place roast on a rack in a shallow roasting pan. Most people won't think twice about serving basic cornbread when is on the table. I brown the pork on all sides on the stove in a Dutch oven. While the pork is roasting, make another batch of the cranberry glaze to serve in a gravy boat alongside the sliced pork roast. Temp. For food safety, the new batch should not be prepared in same pan as the first if you have been basting directly out of the saucepan. will rise while resting. What an unusual combination of ingredients. 50 Ham Recipes for Dinner the Whole Family will Love, Christmas Tree Delivery Is a Thing and We’re So on Board, Do Not Sell My Personal Information – CA Residents, 1 can (14 ounces) whole-berry cranberry sauce, 1 rolled boneless pork loin roast (3 to 4 pounds), trimmed. Used a thermometer as always to make sure the roast was done. 1 large orange equals 1/3 cup of juice, so use 1 cup. Initially I made it exactly as written, but over time we’ve put our own spin on it. Allrecipes is part of the Meredith Food Group. My room mate is in culinary school so we are always trying new things. Reduce heat and simmer until volume is reduced by half. The thyme cannot be left out. I found the time/temp a little off. This sauce is a perfect complement to the savory pork roast.