Pork with Cranberry Sauce

Canned cranberry sauce and lemon juice make a simple sauce for this tender, juicy roast.

Pork with Cranberry Sauce
8 to 10
15 mins
by 4.5 2  people
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  • 1 3 - 5 pound pork loin center rib roast, backbone removed
  • 1/2 cup fine dry bread crumbs
  • 2 tablespoons snipped fresh sage
  • 2 tablespoons snipped fresh thyme
  • 1 tablespoon snipped fresh oregano
  • 1 tablespoon snipped fresh basil
  • 2 tablespoons margarine or butter, melted
  • 1 teaspoon pepper
  • 1/2 teaspoon salt
  • 2 tablespoons honey
  • 1 16 ounce can whole cranberry sauce
  • 1/4 cup lemon juice
Trim fat from meat. With a sharp knife, score top of meat into a shallow diamond pattern. Place roast, rib side down, in a roasting pan. Insert a meat thermometer. Roast in a 350 degree F. oven, uncovered, 1 hour.
Combine bread crumbs, herbs, margarine or butter, pepper, and salt. Brush meat with honey. Pat herb mixture onto pork. Roast 30 to 45 minutes or until thermometer registers 155 degrees F to 165 degrees F. Reserve 2 tablespoons pan drippings. Cover roast; let stand 15 minutes. For sauce, in a saucepan combine cranberry sauce, lemon juice, and reserved drippings. Cook over medium heat until heated through. To serve, slice roast between ribs. Pass sauce. Makes 8 to 10 servings.

nutrition information

Per Serving: cal. (kcal) 326, Fat, total (g) 13, chol. (mg) 64, pro. (g) 21, sodium (mg) 290, Percent Daily Values are based on a 2,000 calorie diet
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