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Makes 6 to 8 servings
• 1 16-ounce can cranberry sauce
• 1/3 cup orange juice
• 1/2 teaspoon grated orange rind
• 1/2 teaspoon dried sage
• 2½-pound to 3½-pound boneless pork roast
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
1. In a medium saucepan combine the cranberry sauce, orange juice, orange rind, and sage. Bring mixture to a boil over medium heat. Reduce heat and simmer, uncovered for 5 minutes. Set aside 1 cup glaze to serve with cooked pork.
2. Place pork roast in a 13” x 9” roasting pan. Season with salt and pepper. Bake, uncovered, for 1 hour until internal temperature reaches 160°F on a meat thermometer. Baste frequently with remaining glaze during baking. Discard any unused basting glaze.
3. Let roast stand 10 minutes before serving. Serve glaze either warm or room temperature.
Nutrition Information for each serving:
Calories from Fat 148
Total Fat 16.5 g
Saturated Fat 5.6 g
Cholesterol 87 mg
Sodium 305 mg
Total Carbohydrate 29 g
Dietary Fiber 1 g
Sugar 19 g
Protein 40 g
Vitamin A 5 RE
Vitamin C 7 mg
Calcium 38 mg
Iron 1.2 mg
USDA, Food & Nutrition Service - Recipe provided by Ocean Spray
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