Cranberry Spiced Pork Roast

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Dinner


2 1/4 hours

8

    • 3 lb
      1.5 kg
      Canadian Pork Loin, Leg or Shoulder Roast, boneless
    • 3/4 cup
      175 mL
      whole berry cranberry sauce
    • 1 cup
      250 mL
      cranberry juice
    • 1/2 cup
      125 mL
      chopped red onion
    • 1/4 cup
      50 mL
      dark rum (optional)
    • 2 Tbsp
      25 mL
      canola oil
    • 2
      2
      cloves garlic, minced
    • 1 Tbsp
      15 mL
      fresh chopped parsley
    • 2 tsp
      10 mL
      cracked black pepper
    • 1 tsp
      5 mL
      EACH salt, dried tarragon and curry powder
    • 1/4 tsp
      1 mL
      cornstarch
    • 1/3 cup
      75 mL
      water

Directions

Place roast in plastic bag or non-metal sealable container. Combine ingredients, except cornstarch and water, in a food processor and blend. Pour over roast. Seal container and refrigerate 8 hours or overnight. Drain marinade into a small saucepan and boil 1 minute. Roast pork at 325°F (160°C) basting occasionally with marinade, for 2 hours or until meat thermometer registers 155-160°F (68-71°C). Remove from oven; cover loosely and let rest 10 minutes before slicing. Meanwhile, blend cornstarch and water; add to pan juices; simmer, stirring constantly, until thickened. Serve as sauce. Serve roast with wild rice or roasted potatoes.


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