Yield: 4 Servings
|4 pounds||Pork roast; boneless, tied with string|
|Salt & freshsh ground black pepper to taste|
|1 can||(16-oz) whole sweetened cranberries|
|¼ cup||Peeled & chopped yellow onion|
|¾ cup||Orange juice|
|¼ teaspoon||Ground cinnamon|
|¼ teaspoon||Ground ginger|
Pigs were a common meat source in Colonial times, and while I cannot confirm my suspicion, I suspect that someone used to roast pork with a glaze much like this one. If not, you and I can enjoy it anyhow. The kids will love this dish.
Rub the roast with salt and pepper, and place on a rack in a baking pan.
Roast at 325ø for 2-½ to 3 hours, or until an inserted meat thermometer registers 175ø.
In the meantime, combine all the remaining ingredients in a stainless-steel saucepan and bring to a boil. Remove from the heat.
Halfway through the roasting process, begin basting the roast every 15 minutes with the cranberry mixture. The remaining sauce can be served on the side with the thinly sliced pork.
Serve along with Wild Rice with Mushrooms and Onions (see recipe) for a smashing meal.
From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, .