Wednesday, January 9, 2013
Orange Cranberry Pork Roast
I make this pork roast in a Dutch Oven, but if you don't have one, you can brown the roast in one pan and roast it in the oven in another.
First, season the meat with salt and pepper, then brown the pork roast in a little oil.
Next, combine 1/2 cup brown sugar with 2 tablespoons balsamic vinegar.
I used Tangerine Fig Balsamic, because that's what I had, but any balsamic vinegar is fine. Pour the mixture over the pork roast.
Peel and dice one large orange.
I really like this homemade cranberry sauce.
Cover and place into a 350 degree F. oven for 1 hour, then roast uncovered for 30 minutes, or until the internal temperature of the pork is at least 145 degrees F.
Remove the pork roast from the oven and let stand, covered, for 15 minutes. Make a pan sauce as follows: Set meat aside, covered to keep warm, and bring pan juices to a boil. Combine 2 tablespoons cornstarch with 1/4 cup cold water. Stir cornstarch mixture into boiling pan juices while stirring continuously. Continue stirring and boiling for 2 minutes. Serve pan sauce over sliced pork roast.
You can find more recipes at The Gluten Free Homemaker's Gluten Free Wednesday and at the Hearth and Soul Hop at Premeditated Leftovers.
Posted by Cindy at 5:00 AM