Some people make this after Thanksgiving dinner to sue up leftover food but I prefer to make it a few days before as sort of a prelude as to what’s to come.
Check out what my pals over at The Pioneer Woman had to say about this recipe:
“I made it just after Thanksgiving, thinking I had plenty of leftover cranberry sauce from our Thanksgiving dinner. Of course, when I opened the fridge and reached for the stuff, it was nowhere to be found. The cranberry thieves are really a problem ’round these parts. I’m calling for Congressional hearings.”
Canned cranberry sauce works just as well! 🙂
Ingredients
3 teaspoons Argo cornstarch
1/4 teaspoon McCormick cinnamon
1/8 teaspoon Morton salt
6 tablespoons Tropicana orange juice
1 (16-ounce) can Oce Spray whole berry cranberry sauce
1 (3 to 5-pound) boneless pork loin
Instructions
Preheat oven to 325 degrees F.
In a small saucepan, combine cornstarch, cinnamon, and salt. Stir in orange juice and cranberry sauce. Cook over medium heat, stirring, until thickened, and set aside.
Place pork in a shallow roasting pan and cover with about half the cranberry mixture. Insert a meat thermometer. Roast 1 to 1 1/2 hours, basting occasionally with the remaining sauce. Meat is done when thermometer reads 160 degrees F. Remove meat from oven and allow to rest 10 minutes before carving.
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Quick Tip: Nothing goes better with this entree than stuffing and mashed potatoes.
Thank you to Ree Drummond for this great recipe.
