Pork Loin Roast With Cranberry-ginger Glaze

That sweet, inward, quiet, gracious frame of spirit, which freely submits to and delights in God’s wise and fatherly disposal in every condition…. It is a work of the Spirit ‘indoors.’ It is a box of precious ointment, very comforting and useful for troubled hearts in times of troubled conditions…. Certainly our contentment does not consist in getting the thing we desire, but in God’s fashioning our spirits to our conditions… To be well-skilled in the mystery of Christian contentment is the duty, glory and excellence of a Christian… That man or woman who is never without a contended spirit, truly can never be said to want much. Oh, the Word holds forth a way full of comfort and peace to the people of God even in this world. You may live happy lives in the midst of all the storms and tempests in the world. There is an ark that you may come into and no men in the world may live such comfortable, cheerful and contented lives as the saints of God. Oh, that we might learn this lesson.

Jeremiah Burroughs

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>

A Message from our Provider:

“God is humble”

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