Oven-Barbecued Cranberry Pork Roast
|Fresh cranberries||4 Cup (64 tbs)|
|Sugar||1 Cup (16 tbs)|
|Commercial barbecue sauce||1⁄2 Cup (8 tbs)|
|Orange juice||1⁄2 Cup (8 tbs)|
|Pork loin roast||6 Pound|
Wash and sort cranberries; drain well.
Combine cranberries, sugar, sauce, and juice in a large saucepan, stirring well; bring to a boil, stirring constantly.
Boil, without stirring, 5 minutes.
Remove cranberry mixture from heat, and set aside.
Place roast, fat side up, on a rack in a shallow roasting pan.
Insert meat thermometer into thickest part of roast, making sure it does not touch bone or fat.
Bake at 325° for 3 to 3 1/2 hours or until thermometer registers 160° (medium).
Baste frequently with cranberry mixture during last 30 minutes of baking time.
Let stand 10 to 15 minutes before slicing.