Dish up a piquant pork roast for a change of taste

Wednesday, December 26, 2001

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.

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