- Cape student sues, accuses school officials of slamming her to ground multiple times (04/28/16)46
- Bob Evans restaurant in Cape Girardeau among chain's 21 closings (04/26/16)9
- Missouri House votes to allow concealed weapons without permits (04/28/16)8
- Police report filed, but no charges in incident at Cape Central (04/29/16)40
- Two hurt in motorcycle wreck on Interstate 55 (04/25/16)1
- Senator introduces bill for I-57 that would connect Sikeston with Little Rock (04/28/16)4
- Law firm requests information about Cape's traffic cameras (04/25/16)2
- Local lawmakers split over failed medical marijuana bill; voters may have a say (04/26/16)19
- Local company makes eco-friendly kitty litter that cuts cat-box smell (04/25/16)
- Man accused of pointing BB gun at Chaffee resident (04/26/16)2
Dish up a piquant pork roast for a change of taste
Pork roast with spicy cranberry orange glaze is a change-of-pace main dish to offer family or guests. It still has a festive air but it's not complicated to prepare, if the cook is at the stage of feeling a little overworked. Frequent basting makes sure the piquant glaze gets maximum coverage.
Serving suggestion: Serve your pork roast with oven-roasted butternut squash chunks and brussels sprouts.
Pork Roast with Spicy Cranberry Orange Glaze
One 5-pound pork loin center rib roast (with bone)
1 teaspoon salt
1 teaspoon ground ginger
1/2 cup sweet orange marmalade
1/2 cup dried cranberries, chopped
1 tablespoon Dijon mustard
2 1/2 teaspoons hot pepper sauce
Rosemary sprigs for garnish
Preheat oven to 350 F.
Sprinkle pork roast with salt and ground ginger. Place pork roast, fat-side up, in large roasting pan. Insert meat thermometer into center of roast, being careful that pointed end of thermometer does not touch bone. Roast 2 to 2 1/2 hours until thermometer reaches 155 F to 160 F.
Meanwhile, combine orange marmalade, cranberries, mustard and hot pepper sauce in medium bowl. Brush pork roast with mixture after 1 hour, brushing occasionally with mixture every 15 minutes.
Remove roast to a platter. Cover loosely with foil; let stand 15 minutes. Skim fat off pan juices. Serve roast with pan juices if desired. Garnish roast with rosemary sprigs.
Makes 6 servings.
Recipe from Tabasco.