Cranberry Pork Loin

Name: Cranberry Pork Loin
Yield: Serves 6 to 8
Ingredients: 1 (3-pound), boneless pork loin roast; 1 tablespoon, unsalted butter; 2 , garlic cloves, minced; 2 teaspoons, minced fresh thyme; 1 (16-ounce) can whole berry, cranberry sauce; 1 1/2 cups plus 2 tablespoons, cranberry juice; 1 cup, dried cranberries; 3 tablespoons, ketchup; 1 tablespoon, Dijon mustard; 2 tablespoons packed, light brown sugar; 1 teaspoon, distilled white vinegar; 1 tablespoon, cornstarch

10 comments

Appears in Cook's Country December/January 2010

Main Courses

Pork

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.

SERVES6 to 8

TIME2 hours

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. ...

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