Cranberry Balsamic Pork Roast

Preheat oven to 425 degrees F. In a saucepan, combine cranberry sauce, apple jelly, Cranberry Pear Balsamic, mustard, bouillon, horseradish, garlic powder and thyme. Bring to a boil. Boil for 2 minutes. Transfer the sauce to a large glass measuring cup with a spout so it’s easier to pour. In a large roasting pan, place the pork loin, fat side up. Sprinkle liberally with salt and pepper. Pour some of the sauce over the pork loin, spreading evenly over the pork with a pastry brush so it’s completely coated. Cook until the pork is done—145 degrees F in the center, (45 mins—1 hr), adding sauce and brushing it over the pork every 10 minutes until all the sauce is used. Let the pork loin rest for 10 minutes before carving and serving with a drizzle of the sauce.

Entrees

Ingredients

1 14.5oz can whole berry or jellied cranberry sauce

1/2 C apple jelly

1/2 C of The Olive Bin's Cranberry Pear White Balsamic Vinegar

1 T deli style mustard

4 cubes chicken bouillon, crushed

1 tsp prepared horseradish

2 tsp garlic powder

1 tsp chopped fresh thyme

4-5 lb boneless pork loin

Directions

Preheat oven to 425 degrees F.
In a saucepan, combine cranberry sauce, apple jelly, Cranberry Pear Balsamic, mustard, bouillon, horseradish, garlic powder and thyme. Bring to a boil. Boil for 2 minutes.
Transfer the sauce to a large glass measuring cup with a spout so it’s easier to pour.
In a large roasting pan, place the pork loin, fat side up. Sprinkle liberally with salt and pepper. Pour some of the sauce over the pork loin, spreading evenly over the pork with a pastry brush so it’s completely coated. Cook until the pork is done—145 degrees F in the center, (45 mins—1 hr), adding sauce and brushing it over the pork every 10 minutes until all the sauce is used.
Let the pork loin rest for 10 minutes before carving and serving with a drizzle of the sauce.

Associated Products

Cranberry Pear White Balsamic

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