Thursday, December 22, 2011

Pork Roast with Cranberry Sauce


Fruit and pork is a popular pairing (apples, for instance, are the ubiquitous choice).
However constant pork and apples may be, cranberries offer a more seasonal approach. Those glossy-red tart little ovoid antioxidant berries native to Canada and the U.S. 
It's too bad they're so tart they practically scream for sugar.

This dish comes from friends who have it for Christmas dinner.
At least that's what I thought I knew... and hopefully it's the correct information. But the point is that they were kind enough to share it and sometimes it happens to be the perfect thing to make.

Anyway, I wanted to get it out before Christmas just in case someone might need an idea for something relatively simple that tastes fantastic (with that great cranberry/orange/rosemary combination) and looks colorfully festive.

Luckily fresh cranberries are still available at the grocery (definitely a good thing if you want to make cranberry sauce). But it's very important that fresh cranberries get a good rinse and that those which are less-than-stellar are removed. The berries with characteristics such as "squishy" and "brown" certainly fit the bill here.


Pork Roast with Cranberry Sauce
Adapted from a recipe from Mrs. F
Serves 5-7

3 lb. boneless pork roast
2 T chopped fresh rosemary
1 T chopped fresh thyme
1 1/2 t freshly ground black pepper
Kosher salt
12 oz cranberries, rinsed, drained, and picked over to remove the baddies
3/4 c sugar
1/2 c catsup
2/3 c orange juice
1 t Worchestershire sauce
3 cloves of garlic, minced

Preheat oven to 325 degrees F.
Sprinkle the roast all over with kosher salt and black pepper, then evenly rub the herbs over the pork.
Place the roast in a 9x13 inch pan and roast until the internal temperature reaches 155 degrees F (it will be completely cooked in about 1 hour and 45 minutes total).
While the roast cooks prepare the cranberry sauce. Combine the cranberries, sugar, catsup, orange juice, Worchestershire sauce, and minced garlic in a medium saucepan. Bring the mixture to a slow boil and simmer 5-10 minutes, stirring occasionally, until all the berries have popped and the sauce has thickened. Remove the sauce from the heat and set aside until ready to use. 
During the last 20 minutes of cooking pour the cranberry sauce over the pork roast and baste every 5 minutes until done. 
Serve the pork roast warm with cranberry sauce to accompany it.

1 comment:

  1. Thanks to Mrs. F and Merry Christmas to her and her whole clan. I can remember a deer on a special Christmas card that looked like Judy Garland!Good old days! We LOVE this recipe!