- 4 pounds boneless pork loin roast
- 2 teaspoons cornstarch
- 1/4 teaspoon cinnamon
- 1/8 teaspoon salt
- 1/2 teaspoon grated orange peel
- 2 tablespoons orange juice
- 2 tablespoons dry sherry
- 1 large red onion, cut into 6-8 wedges OR 12 small whole onions, peeled
Combine cornstarch, cinnamon, salt and orange peel in small saucepan. Stir in orange juice, sherry and cranberry sauce. Cook and stir over medium heat until thickened. Set aside.
Place roast in shallow roasting pan. Insert meat thermometer. Roast at 325ºF for 1 hour. Place onion wedges around pork. Spoon about 1/2 cup cranberry mixture over roast and onions. Continue to roast for 30-60 minutes or until meat thermometer registers 155ºF-160ºF.
Let stand 5-10 minutes before slicing. Serve with remaining cranberry mixture.
*Recipe from the National Pork Producers Council
Looking for more Thanksgiving recipes and inspiration? Click here for all the tips you need to #WinThanksgiving 🦃