Cranberry Spiced Pork Roast
Posted May 2, 2011 by
Ready Time 0 min Servings: 8 s


  • Canadian Pork Loin, Leg or Shoulder Roast, boneless
  • whole berry cranberry sauce
  • cranberry juice
  • chopped red onion
  • dark rum (optional)
  • canola oil
  • cloves garlic, minced
  • fresh chopped parsley
  • cracked black pepper
  • EACH salt, dried tarragon and curry powder
  • cornstarch
  • water


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.