Cranberry Pork Loin
11 comments
Appears in Cook's Country December/January 2010
Cranberry-glazed pork roast sounds like a great idea-as long as the meat stays juicy and the cranberry is more than just a pretty color.
WHY THIS RECIPE WORKS
To keep our Cranberry Pork Loin from drying out, we used a center-cut loin with the fatty cap still attached. The fat basted the pork while it roasted. To enhance the rendering, we scored a crosshatched pattern into the fat before cooking. ...
