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Serves 4-6, with leftovers.
• 2-pound boneless pork loin roast
• 1 16-oz. can whole cranberry sauce
• 1 package (1 oz.) dried onion soup mix
Season roast with salt and pepper; place over indirect heat on grill; stir together cranberry sauce and onion soup mix and heat, covered, in microwave until hot (about one minute).
Baste roast with cranberry mixture every 10 minutes until roast is done (internal temperture with a meat thermometer is 155-160 degrees F.), about 35-45 minutes; let roast rest about 5-8 minutes before slicing to serve.
Heat any leftover basting mixture to boiling, stir and boil for 5-10 minutes and serve alongside roast.
Who says cranberries are just for the winter holidays? This grilled roast has a smoky sweet tang from the cranberry basting sauce. Serve with grilled potato wedges, fresh green beans and French bread with a roasted garlic bulb.
Calories 260 calories; Protein 25 grams; Fat 6 grams; Sodium 380 milligrams; Cholesterol 65 milligrams; Saturated Fat 2 grams; Carbohydrates 24 grams
Recipe and photo courtesy of National Pork Board. For more information about The Other White Meat, visit TheOtherWhiteMeat.com
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