| 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)
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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