INGREDIENTS

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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