Cranberry Glazed Pork Roast Recipe
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The pork is juicy and the glaze has both the sweet from the cranberries and the spicy from the horseradish and mustard. Nothing overpowering, though. Perfect for company but quick enough to throw together on a weeknight.
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1 can cranberry sauce
1/2 cup orange marmalade
1 tablespoon Dijon mustard
2 teaspoons chicken bouillon
1 teaspoon horseradish
2 teaspoons garlic powder
2 teaspoons thyme
4 pounds pork loin roast - boneless
salt and pepper
Preheat an oven to 425 degrees.
In a small saucepan, combine the cranberry sauce, marmalde, mustard, bouillon, horseradish, garlic powder, and thyme; bring to a boil. Set aside 1/2 cup of the suce for dipping.
Line a large baking pan with foil. Place pork loin in pan, fat side up. Sprinkle evenly with salt and pepper. Spoon the sauce over the top to completely coat the pork.
Cook until the pork is no longer pink in the center, about 45 minutes, basting every 10 minutes with remaining sauce. An instant-read thermometer inserted into the center should read 160 degrees.
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