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Cranberry Citrus-Glazed Pork Roast

Cranberry Citrus-Glazed Pork Roast

Cranberry Citrus-Glazed Pork Roast


  • Delicious recipe Prep time: 5 minutes
  • Delicious recipe Cook time: 1 hour 5 minutes
  • Delicious recipe Servings: 6 to 8 servings
  • Delicious recipe Specialty: GF, DF
Nutritional Information


6 to 8 servings

1 14-ounce can Ocean Spray® Whole Berry or Jellied Cranberry Sauce

1/3 cup orange juice

1/2 teaspoon orange zest, optional

1/2 teaspoon dried sage

1 2 1/2 to 3 1/2 pound boneless pork loin roast

1/2 teaspoon salt

1/4 teaspoon ground black pepper


Preheat oven to 350ºF.

Combine cranberry sauce, orange juice, orange zest and sage in a medium saucepan. Bring mixture to a boil over medium heat. Reduce heat and simmer uncovered for 5 minutes. Set aside 1 cup glaze to serve with cooked pork.

Place pork roast in a 13x9-inch roasting pan. Season with salt and pepper. Bake uncovered for 1 hour or until internal temperature reaches 160ºF on a meat thermometer. Baste frequently during baking with remaining glaze. Discard any unused basting glaze.

Let roast stand 10 minutes before serving. Serve glaze either warm or room temperature. Makes 6 to 8 servings.

Per Serving: Cal. 439 (21%DV), Fat Cal. 162, Pro. 39g (77%DV), Carb. 30g (9%DV), Fat 18g (27%DV), Chol. 88mg (29%DV), Sod. 307mg (12% DV), Vit. A 6RE (0%DV), Vit. C 7mg (12%DV), Vit. E <1mg (1%DV), Calcium 57mg (5%DV), Iron 1mg (7%DV), Folate 13Ug (3%DV), Zinc 5mg (33%DV), Pot. 617mg (17%DV), Dietary Exchange: Fruit 2, Meat 5, Fat 1


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Ronald from Fremont, OH 05/02/2010 at 03:08 PM

takes a little work and some extra time but the outcome is outstanding, will go better as I do it more often....:)

Cooking time is way off

Bob from Huntington, CT 10/10/2009 at 07:00 PM

After an hour and 45 minutes of cooking I served the ends. The center was nowhere near ne If I try it again I'll try cooking it for 2 1/2 hours.

Cranberry citrus-glazed pork roast

Sue from Dallas, TX 10/23/2008 at 06:43 PM

During cooking the glaze carmelized very nicely. The only thing I would do different is lengthen cooking time and bring the internal temp to 180-185. Opening the oven door causes the oven temp to drop which will lengthen your cooking time a bit. The left over sauce is also very good on citrus poached Mahi-Mahi.