Cranberry Glazed Pork
A tangy and sweet glazed pork roast featuring cranberry, orange, and sherry flavors, perfect for festive occasions or family dinners that enjoy bold, fruity profiles.
Ingredients
Instructions
- Combine cornstarch, cinnamon, salt, and orange peel in a small saucepan.
- Stir in orange juice, sherry, and cranberry sauce.
- Cook and stir over medium heat until thickened. Set aside.
Tips & Substitutions
For a deeper flavor, consider marinating the pork in a mixture of orange juice and sherry for a few hours before cooking. If you don't have dry sherry, white wine or apple juice can be good substitutes. To ensure even cooking, allow the pork to rest at room temperature for about 30 minutes before roasting. Use a meat thermometer to check for doneness.
Serving Suggestions
Serve the cranberry glazed pork with roasted vegetables or a fresh salad for a balanced meal. It pairs beautifully with 24 Hour Marinated Slaw, which adds a crisp texture and tangy flavor. For a festive touch, garnish with fresh orange slices and a sprig of rosemary.
Storage & Reheating
Leftover cranberry glazed pork can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the pork in a covered dish in the oven at 350°F until warmed through, or slice and microwave for quicker results. Be careful not to overheat to keep the meat tender.
Nutrition & Diet Analysis (per serving)
Each serving of Cranberry Glazed Pork contains roughly 2059 calories, with 20g protein, 222g carbohydrates, and 121g fat. It is an excellent source of calcium (64% of the Daily Value), protein (41% of the Daily Value), and iron (35% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
How do I know when the pork is fully cooked?
The best way to check for doneness is to use a meat thermometer. The internal temperature should reach 145°F for safe consumption. Let the meat rest for at least 5 minutes before slicing to retain its juices.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).