Ingredients
1 (16 ounce) can whole berry cranberry sauce
2 Tablespoons orange juice
1/2 teaspoon grated orange peel
2 teaspoons cornstarch
1/4 teaspoon ground cinnamon
2 teaspoons GOLDEN BLOSSOM HONEY
1/8 teaspoon salt
4 pounds boneless pork loin roast
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
In a saucepan stir together first 7 ingredients over medium heat. Cook, stirring until sauce is thickened. Set aside.
Preheat oven to 325°.
Roast pork in a shallow baking dish for 45 minutes.
Spoon ½ cup of sauce over roast and continue cooking for 30-45 minutes more. (Meat thermometer should register 155-160° when pork is done).
Allow roast to stand 10 minutes before slicing. Serve with remaining sauce. Garnish with sprigs of parsley or mint.
Serves: 8-10
Preheat oven to 325°.
Roast pork in a shallow baking dish for 45 minutes.
Spoon ½ cup of sauce over roast and continue cooking for 30-45 minutes more. (Meat thermometer should register 155-160° when pork is done).
Allow roast to stand 10 minutes before slicing. Serve with remaining sauce. Garnish with sprigs of parsley or mint.
Serves: 8-10
