Cranberry Glazed Pork Roast ****+ 1/1/92

Categories:
dinners, pork

2 lb boneless pork loin roast
1 single salt & pepper
16 oz whole berry cranberry sauce
1/4 cup lemon juice
3 tablespoon brown sugar
1 teaspoon cornstarch ----GRAVY----
1 single meat drippings
2 tablespoon cornstarch

Preheat oven to 450. In a shallow baking dish, season meat with salt and pepper. Roast 20 minutes. Reduce heat to 300, continue roasting. Meanwhile, in a saucepan, combine remaining ingredients; cook and stir until slightly thickened, about five minutes. After meat has cooked 1 hour, pour off fat; spoon half of the sauce over the meat. roast 1 1/2 to 2 hours longer or until meat thermometer reaches 170, basting occasionally. Spoon remaining sauce over meat; roast 10 to 15 minutes longer. Let stand 10 minutes before slicing. Gravy: In a small saucepan, combine meat drippings and 2 Tbs. cornstarch. Over medium heat, cook and stir until thickened, about five minutes. 11/16/05 Made this and the sauce dried completely up and blackened on the bottom of the dish. Suggest not to drain ALL of the fat. Leave some for the sauce. This was good served over couscous.

Yield: 6 servings