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CATEGORY CUISINE TAG YIELD
Meats Sami 12 Servings

INGREDIENTS

2 c Dried cranberries
1/4 c Ginger-flavor liqueur
3/4 c Light corn syrup
2 T Balsamic vinegar
1/4 t Grated orange peel
4 1/2 lb Boned, rolled tied pork
loin roast
1 3/4 c Regular strength beef broth
1 1/2 T Cornstarch mixed with 1/4 c
water
Salt

INSTRUCTIONS

In a 2-3 quart pan, combine cranberries, ginger liqueur, corn syrup,
vinegar, and orange peel. Bring to a boil over high heat; cover and
simmer until cranberries are plump, about 10 minutes. Whirl 1/2 the
cranberry mixture in a food processor or blender until pureed
smoothly. If making ahead, cover both mixtures and chill up to 1 day.
Place pork loin on a rack in a 10x15 roasting pan.   Bake in a 350F
oven until a thermometer inserted in centre of thickest part  registers
155F, about 1 hour and 10 minutes. After meat has cooked 40  minutes,
coat with the pureed cranberry mixture, using all.  Transfer cooked
roast to a platter; keep warm and let rest at least 10  minutes.
Meanwhile, in a 3-4 quart pan, combine remaining whole  cranberry
mixture and broth. Bring to a boil on high heat. Stir in  cornstarch
mixture and return to a boil. Pour into a serving bowl.  Slice roast,
and accompany slices with cranberry sauce; add salt to  taste.  Source:
Sunset Recipe Annual 1995    Edition Posted to MM-Recipes  Digest V3
#285  Date:   Thu, 17 Oct 1996 21:40:55 -0400  From: Rod Grant
<rodgrant@magi.com>

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 496
Calories From Fat: 63
Total Fat: 7g
Cholesterol: 28.4mg
Sodium: 69.3mg
Potassium: 214.5mg
Carbohydrates: 98.8g
Fiber: 6.4g
Sugar: 6.1g
Protein: 10g


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