- 2 tsp salt
- 1 tsp fresh cracked black pepper
- 1 Tbsp grainy Dijon mustard
- 2 Tbsp olive oil
- 2 Tbsp unsalted butter, melted
- 2 tsp finely chopped fresh rosemary
- 3-4 lb bonelss pork loin (not pork tenderloin)
- 1 cup fresh or frozen cranberries
- 1/2 cup orange juice
- 1/4 cup dark brown sugar
- Fresh rosemary
- Preheat oven to 350F
- Mix the rub ingredients together and rub all over the pork, on both sides.
- Put your pork, fat side up, into a roasting pan. Bake for 40 mintes, uncovered.
- While the pork is cooking put the cranberries, orange juice, and brown sugar into a saucepan and bring to a boil, stirring to dissolve the sugar. Cook for about 15 minutes, until the cranberries have burst and the sauce has started to thicken. Pulse the sauce in a small food processor until smooth.
- Remove the pork from the oven and spread 1/2 of the cranberry glaze over the top. Bake for another 20 minutes, or until an instant read thermometer inserted into the center reads 145F. If your roast is on the larger side it may take a bit longer to cook. I baste the meat a few times during this last baking period.
- Let the meat sit for 10 minutes before slicing, this allows the juices to redistribute into the meat.
- Serve the pork with the extra cranberry glaze on the side.
Recipe courtesy of The View From Great Island.