Oven-Barbecued Cranberry Pork Roast
photo by momaphet
- Ready In:
- 3hrs 10mins
- Ingredients:
- 6
- Serves:
-
8
ingredients
- 4 cups fresh cranberries
- 1 cup sugar
- 1⁄2 cup barbecue sauce
- 1⁄2 cup orange juice
- 1 pork loin roast, 4-6 lbs
- salt and pepper
directions
- Wash and sort the cranberries; drain well. Combine the cranberries, sugar, barbecue sauce, and juice in a large saucepan, stirring well. Bring to a boil, stirring constantly. Boil, without stirring for 5 minutes. Remove from the heat, and set aside.
- Place the roast, fat side up, on a rack in a shallow roasting pan. Insert a meat thermometer into the thickest part of the roast, making sure it does not touch bone or fat.
- Bake at 325 degrees for 3 to 3 1/2 hours or until the thermometer registers 160 degrees. During the last 30 minutes of baking time, baste frequently with the cranberry mixture.
- Let the roast stand 10 to 15 minutes before slicing. Serve with the remaining cranberry mixture.
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Reviews
-
Yummy nummers! The perfect dish for a snowy night's dinner. The combination of the cranberries & orange with the smokey taste of the barbeque sauce made a perfect match for the pork. I used a <br/>1 1/2 lb piece of pork loin, which I barded with slivers of garlic then browned before putting in the oven (I used a cast iron frying pan for the whole cooking process). My roast took about 1 1/2 hrs. to cook, and I started basting with the sauce when the meat reached 70 degrees. I halved the sauce and reduced the sugar to 1/3 cup - it was just the right edge of tart & sweet. A definite keeper, thanks Breezer for another fabulous recipe!
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I wasn't sure about this one. I have an absolute favorite from scratch cranberry sauce recipe and almost went with that. I reduced the sugar to 2/3 c., that was the only change I made. I made this in a Dutch oven after browning on the stovetop and baked it with a lid including a small amount of sweet onion (sliced thin) and chicken stock. At the last 45 minutes, I poured the cranberry BBQ over top and finished cooking it, covered. I served this with homemade cinnamon/nutmeg spiced sweet potato fries which I dipped in the sauce...amazing. This was a keeper.
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This made a fabulous dinner on New Year's Day, without a lot work or fuss. I had a 5-1/2 lb. pork loin roast (with bone). It took about 3 hours to cook. I used 2/3 cup of sugar because I was a bit leery of a full cup. I think it came out perfectly and still retained its tartness. I can imagine using the sauce for many other dishes. Thanks for sharing this lovely recipe. Made for 1-2-3 Hit Wonders Tag Game.
RECIPE SUBMITTED BY
breezermom
United States