By Chef Alli
Cranberry Glazed Pork Roast
Ingredients
- 4lb. boneless pork loin roast
- 1 Tbs. cornstarch
- 1/2 tsp. cinnamon
- 1/2 tsp kosher salt
- zest and juice from 1 orange
- 1/2 cup white wine
- 1/3 - 1/2 cup granulated sugar
- 12 oz. bag fresh cranberries
- 1 large red onion, peeled and cut into 8 wedges
- 1 orange, cut into 6 wedges
Instructions
Combine cornstarch, cinnamon, salt and orange zest in a small saucepan over medium heat; whisk in orange juice, wine and cranberries. Cooke, stirring often, until cranberries begin to pop and mixture has thickened; reserve.
Preheat oven to 325 degrees F. Place roast into a shallow roasting pan or large cast iron skillet; roast for 1 hour, then add onion wedges to pan around roast. Spoon about 1/2 cup cranberry mixture over roast and onions; continue to roast for 35-55 more minutes, just until meat thermometer registers 145 degrees F. at the center of the pork. Cover pork and let rest for 5-10 minutes before slicing.
To serve, cut roast into thick slices, then spoon warm cranberry sauce over each slice.
