Cranberry Pork Roast
1 Pork Roast of your choice ( it really doesn't matter which cut you use, whatever you prefer is great)
1 can cranberry sauce (whole berry or the jellied, it just doesn't matter)
1ish cup of orange juice
2-3 cloves garlic
3-4 carrots, peeled and chopped
1-2 onions, roughly chopped
3-4 stalks of celery chopped into sticks
salt and pepper to taste
On a sheet pan or shallow roasting pan, spread out the onions,celery, carrots and potatoes, toss with olive oil to coat and season to taste with salt and pepper. In the middle of the vegetables on the sheet pan, set the pork roast, spread the pork roast with the chopped garlic, and season with salt, pepper and a little paprika if desired.
Pour the cranberry sauce in a small bowl and stir to liquify. To the cranberry sauce add the orange juice and stir gently to combine.The cranberry sauce doesn't need to be perfectly smooth.
Pour the cranberry orange mixture over the pork roast, allowing to spill onto the vegetables.
Place in a 325*F oven for 2-3 hours depending on the size of the roast, till the roast reads 150-155*F on an instant read thermometer and the carrots are tender.
Remove from the oven and cover loosely with foil and allow to rest for 10 minutes before slicing
The cranberry orange mixture combines with pork juices to form an amazing sauce/gravy.
This recipe is amazing in the crock pot as well. Layer your veggies that have been tossed in olive oil, salt and pepper in the bottom of the crock, place the seasoned pork roast on top of the veggies, cover with the cranberry orange sauce, cover with the lid and cook on low for 7-9 hours or high for 4-5 or until the pork reads 150-155*F on an instant read thermometer and the carrots are tender.
Using a 3 pound boneless pork loin roast yield is 5-6 servings