"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
Pork roast or tender loin 1 tsp. salt 1/2 tsp. pepper Sauce: 1 can jellied cranberry sauce 1 C. orange juice (mixed) 1/2 C. packed brown sugar
Rub 1 tsp Salt and 1/2 tsp. pepper onto all sides of pork roast. Bake uncovered in 350º oven for 1 1/2 hours. After 1 hour start mixing and cooking the sauce. Cook for the 1/2 hour on medium heat in a sauce pan, whisking to get cranberry sauce to break up and melt. After roast has cooked for 1 1/2 hours pour 1/4 of the sauce over the roast and cook an additional 20 minutes. Turn roast over and pour 1/4 more of sauce over roast. Turn in another 20 minutes or until roast reaches 160-170º on a meat thermometer. Warm remaining glaze to serve over or on the side.
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