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Cranberry Spiced Pork Roast
Prep Time:
Cooking Time:
2 1/4 hours
Servings:
8
Ingredients
3 lb (1.5 kg) Canadian Pork Loin, Leg or Shoulder Roast, boneless
3/4 cup (175 ml) whole berry cranberry sauce
1 cup (250 ml) cranberry juice
1/2 cup (125 ml) chopped red onion
1/4 cup (50 ml) dark rum (optional)
2 Tbsp (25 ml) canola oil
2 cloves garlic, minced
1 Tbsp (15 ml) fresh chopped parsley
2 tsp (10 ml) cracked black pepper
1 tsp (5 ml) EACH salt, dried tarragon and curry powder
1/4 tsp (1 ml) cornstarch
1/3 cup (75 ml) water
Directions
Place roast in plastic bag or non-metal sealable container. Combine ingredients, except cornstarch and water, in a food processor and blend. Pour over roast. Seal container and refrigerate 8 hours or overnight. Drain marinade into a small saucepan and boil 1 minute. Roast pork at 325°F (160°C) basting occasionally with marinade, for 2 hours or until meat thermometer registers 155-160°F (68-71°C). Remove from oven; cover loosely and let rest 10 minutes before slicing. Meanwhile, blend cornstarch and water; add to pan juices; simmer, stirring constantly, until thickened. Serve as sauce. Serve roast with wild rice or roasted potatoes.
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