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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Cranberry-Pineapple Pork Roast or Tenderloin Recipe

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This recipe for Cranberry-Pineapple Pork Roast or Tenderloin, by , is from The Johnson Family Cookbook Project, 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!

Contributor:  
Contributor:  
Betty Johnson

Category:
Category:

Ingredients:  
Ingredients:  
1 small bottle Catalina dressing
1/2 cup pineapple preserves
1 pkg dry onion soup mix
1 can jellied cranberry sauce
1 large pork roast or tenderloin

Directions:
Directions:
Preheat oven to 325 for roast, 375 for tenderloin.

Mix Catalina dressing, preserves, dry onion soup mix, and cranberry sauce together with a whisk. Place meat in large, well-greased baking dish and cover with dressing mix. Bake roast for 2-3 hours or until well done. For tenderloin, cook 45 minutes. Cool 10 minutes before slicing. Serve with wild rice and buttered broccoli.

Number Of Servings:
Number Of Servings:
8 servings for roast, 6 servings for tenderloin
Personal Notes:
Personal Notes:
Mama cooked a 3 lb pork tenderloin for 2 hours, and it comes out very tender.

 

 

 

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