Pork loin roast with cranberry-ginger glaze
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Dried cranberries |
| ¼ | cup | Ginger-flavor liqueur |
| ¾ | cup | Light corn syrup |
| 2 | tablespoons | Balsamic vinegar |
| ¼ | teaspoon | Grated orange peel |
| 4½ | pounds | Boned, rolled, tied pork loin roast |
| 1¾ | cup | Regular strength beef broth |
| 1½ | tablespoon | Cornstarch mixed with 1/4 c water |
| Salt | ||
Directions
In a 2-3 quart pan, combine cranberries, ginger liqueur, corn syrup, vinegar, and orange peel. Bring to a boil over high heat; cover and simmer until cranberries are plump, about 10 minutes. Whirl ½ the cranberry mixture in a food processor or blender until pureed smoothly. If making ahead, cover both mixtures and chill up to 1 day.
Place pork loin on a rack in a 10x15 roasting pan. Bake in a 350F oven until a thermometer inserted in centre of thickest part registers 155F, about 1 hour and 10 minutes. After meat has cooked 40 minutes, coat with the pureed cranberry mixture, using all.
Transfer cooked roast to a platter; keep warm and let rest at least 10 minutes. Meanwhile, in a 3-4 quart pan, combine remaining whole cranberry mixture and broth. Bring to a boil on high heat. Stir in cornstarch mixture and return to a boil. Pour into a serving bowl.
Slice roast, and accompany slices with cranberry sauce; add salt to taste.
Source: Sunset Recipe Annual
1995 Edition
Posted to MM-Recipes Digest V3 #285 Date: Thu, 17 Oct 1996 21:40:55 -0400 From: Rod Grant <rodgrant@...>