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Cranberry Glazed Pork Loin Roast Recipe

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This recipe for Cranberry Glazed Pork Loin Roast, by , is from Recipes from Vicksburg and Beyond , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Carolyn Miller


One (1) 14 1/2 oz. can whole berry cranberry sauce
One (1) cup apple jelly
One (1) TBSP Dijon mustard
4 crushed chicken bouillon cubes
1 tsp prepared horseradish
2 tsp garlic powder
2 TBSP chopped FRESH thyme
One (1) 4 lb boneless pork loin roast
1 tsp salt
1 tsp black pepper

Preheat oven to 425 degrees.

Combine cranberry sauce, apple jelly, mustard, crushed bouillon cubes, horseradish, garlic powder and thyme in saucepan and bring to boil.

Line baking pan with foil and place pork loin in pan with fat side up. Sprinkle loin evenly with salt and pepper. Use a pastry brush and spoon to completely coat the roast with the cranberry sauce mixture.

Cook until pork is no longer pink in center, about 45 to 50 minutes (meat thermometer should read 145 degrees when inserted in center of roast - I bake it 15 minutes per pound). Baste every 10 minutes with sauce.
Let stand 15 minutes before slicing and serving




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