Cranberry-Glazed Roast Pork
Categories: Pork | Roast | Main dish | MeatsServes: 1 Servings
Ingredients:
- 4 to 5 pound boneless pork roast, tied with string 1 can whole cranberry
- sauce 1/4 cup finely chopped onion 3/4 cup orange juice 1/4 tsp. each of
- ground ginger and cinnamon, or ground allspice and cinnamon
- Salt and pepper the roast, set it on a rack in a roasting pan and roast at
- 325 degrees for 2-1/2 to 3 hours-- or until a meat thermometer shows 175
- degrees at the center of the roast.
- Meanwhile mix the canned sauce, onion, orange juice and spices in a
- stainless saucepan. Bring to a boil for a minute and then take it off the
- burner. After the meat has been roasting for an hour, start using a little
- of the sauce to baste the meat every 15 minutes or so. Serve the remaining
- sauce with the roast sliced thin.
- From: Asbury Park Press Nov. 10, 1993 Chatsworth Cranberry Festival winners
- Shared By: Pat Stockett
- From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
Instructions:
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---------- Recipe via Meal-Master (tm) v8.05
Title: Cranberry-Glazed Salmon
Categories: None
Yield: 1 Servings
1 c Whole berry cranberry sauce
1/4 c Honey
1/4 c Soy sauce
2 Cloves garlic; minced
1 tb Minced fresh ginger
1/4 ts Black pepper
4 Skinless salmon fillets;
-(about 1-1/2 lbs total)
(cut out from local paper)
Preheat oven to 350 degrees. Lightly grease a baking pan large enough to
hold the salmon in a single layer. In medium bowl, combine first 6
ingredients and blend thoroughly. Place salmon in prepared baking dish.
Spoon cranberry mixture evenly over fillets. Bake about 10 minutes (mine
took closer to 20) or until salmon is cooked through and just flakes when
tested with a fork.
Served this with a noodle recipe (Caraway Noodles) from Bon Appetit. I made
a half recipe.
Posted to EAT-L Digest by Cheryl Mainard
1998
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