Recipe - Cranberry Roast Pork

4 pound Pork roast; boneless, tied
with string
Salt & freshsh ground black
pepper to taste
1 cn (16oz) whole sweetened
cranberries
One fourth cup Peeled & chopped yellow
onion
Three fourths cup Orange juice
One fourth teaspoon Ground cinnamon
One fourth teaspoon Ground ginger

Pigs were a common meat source in Colonial times, and while I cannot
confirm my suspicion, I suspect that someone used to roast pork with a
glaze much like this one. If not, you and I can enjoy it anyhow. The kids
will love this dish.

Rub the roast with salt and pepper, and place on a rack in a baking pan.
Roast at 325ø for 2One half to 3 hours, or until an inserted meat thermometer
registers 175ø.

In the meantime, combine all the remaining ingredients in a
stainlesssteel saucepan and bring to a boil. Remove from the heat.

Halfway through the roasting process, begin basting the roast every 15
minutes with the cranberry mixture. The remaining sauce can be served on
the side with the thinly cut or sliced up pork.

Serve along with Wild Rice with Mushrooms and Onions (see recipe) for a
smashing meal.

From The Frugal Gourmet Cooks American. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.