Glazed Pork Roast


Here’s a momentary break from all of my carb and vegetable posts. I just don’t love meat, generally, but Justin does, and since we were having company, we decided to try a pork loin for the first time. I’ve got to say, it turned out moist and tender and perfect. I love the recipe for this glaze. Hopefully you will too!



Glazed Pork Roast


  • 1 (4 to 5 pound) pork loin roast
  • 1 (14 ounce) can jellied cranberry sauce
  • 1/2 cup water
  • 1/3 cup packed brown sugar
  • 1/3 cup molasses
  • 1/4 cup cider vinegar
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground cinnamon



Line a shallow roasting pan with foil and place roast in the pan, fat side up.

In a small saucepan, combine the remaining ingredients. Bring to a boil and reduce to an uncovered simmer for 14-16 minutes (or until smooth and slightly thickened). Pour the glaze over the pork.

Bake, uncovered, at 325 °F for 2 to 2-1/2 hours, or until a meat thermometer reads 160 °F. Baste with pan juices every 30 minutes.


From the Taste of Home Cookbook.


  1. Carole says:

    Used this glazing sauce on my pork tenderloins with herb stuffing, roasting them in the oven. Thought my husband would never stop eating! It was delicious!

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