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.