Cranberry Spiced Pork Roast

Ingredients

3 lb (1.5 kg) Canadian Pork Loin, Leg or Shoulder Roast, boneless

3/4 cup (175 ml) whole berry cranberry sauce

1 cup (250 ml) cranberry juice

1/2 cup (125 ml) chopped red onion

1/4 cup (50 ml) dark rum (optional)

2 tbsp (25 ml) canola oil

2 cloves garlic, minced

1 tbsp (15 ml) fresh chopped parsley

2 tsp (10 ml) cracked black pepper

1 tsp (5 ml) EACH salt, dried tarragon and curry powder

1/4 tsp (1 ml) cornstarch

1/3 cup (75 ml) water

Directions

Place roast in plastic bag or non-metal sealable container.

Combine ingredients, except cornstarch and water, in a food processor and blend. Pour over roast.

Seal container and refrigerate 8 hours or overnight.

Drain marinade into a small saucepan and boil 1 minute. Roast pork at 325°F (160°C) basting occasionally with marinade, for 2 hours or until meat thermometer registers 155-160°F (68-71°C).

Remove from oven; cover loosely and let rest 10 minutes before slicing.

Meanwhile, blend cornstarch and water; add to pan juices; simmer, stirring constantly, until thickened.

Serve as sauce. Serve roast with wild rice or roasted potatoes.

Yield: 8 servings

Cooking Time: 135 minutes

Recipe and photo compliments of Pork Marketing Canada

www.putporkonyourfork.con