Oven-Barbecued Cranberry Pork Roast
- 4 cups fresh cranberries
- 1 cup sugar
- 1/2 cup barbecue sauce
- 1/2 cup orange juice
- 1 pork loin roast, 4-6 lbs
- salt and pepper
- Wash and sort the cranberries; drain well. Combine the cranberries, sugar, barbecue sauce, and juice in a large saucepan, stirring well. Bring to a boil, stirring constantly. Boil, without stirring for 5 minutes. Remove from the heat, and set aside.
- Place the roast, fat side up, on a rack in a shallow roasting pan. Insert a meat thermometer into the thickest part of the roast, making sure it does not touch bone or fat.
- Bake at 325 degrees for 3 to 3 1/2 hours or until the thermometer registers 160 degrees. During the last 30 minutes of baking time, baste frequently with the cranberry mixture.
- Let the roast stand 10 to 15 minutes before slicing. Serve with the remaining cranberry mixture.
fresh cranberries, sugar, barbecue sauce, orange juice, pork loin roast, salt
Taken from www.food.com/recipe/oven-barbecued-cranberry-pork-roast-439284 (may not work)