| 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 | tb | Balsamic vinegar |
| 1/4 | ts | Grated orange peel |
| 4 1/2 | lb | Boned, rolled, tied pork loin roast |
| 1 3/4 | c | Regular strength beef broth |
| 1 1/2 | tb | 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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