Ingredients:
1 (14 ounce) cans cranberry sauce, whole or jellied
1/2 cup orange marmalade
1/2 teaspoon powdered ginger
2 teaspoons lemon juice
1 (4 lb) center-cut pork loin
salt and pepper
Directions:
Combine first 4 ingredients in saucepan and heat over a low to medium flame, until flavors are melded.
Set aside.
Rub pork loin with salt and pepper.
Place roast, fat side up on a rack in the roasting pan.
Cook uncovered for 1.5 to 2 hours at 325 degrees F., until meat thermometer reads 140- 145 degrees.
Coat with 1/4 of the cranberry mixture.
Roast for 15 minutes.
Add the same amount of glaze and roast for an additional 15 minutes, or until meat thermometer reaches 145 degrees.
The residual heat will bring it to a serving temperature of 150 degrees.
DO NOT OVER COOK or the meat will get dry and chewy.
Let pork loin rest for 15 minutes before carving.
Serve on a platter, surrounded by remaining sauce or serve the sauce on the side.
Servings: 10-12
Time preparation: 15 min.
Time total: 135 min.