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Roast Pork with Orange-Cranberry Sauce https://www.metro.ca/userfiles/image/recipes/Roti-porc-orange-sauce-canneberges-1557.jpg PT1H30M PT1H30M PT15H00M
In a shallow glass bowl, whisk vinegar, orange juice and zest, 60 mL honey and garlic together. Place pork in bowl, coating it thoroughly. Cover with plastic wrap and refrigerate 12 hours, turning pork from time to time.Preheat oven to 400°F (205°C).Remove meat from marinade and reserve marinade.Pat meat dry, place in a roasting pan and season with pepper. Roast at 400°F (205°C) for 15-20 minutes. Lower heat to 325°F (160°C) and continue roasting for 1 to 1 1/4 hours more.Remove roast from pan and keep warm.Add reserved marinade to roasting pan, bring to a boil and cook over medium heat for 20 minutes, scraping the bottom to get all the baked-on bits.Add remaining honey and reconstituted demi-glace. Reduce over low heat for 5 minutes.Pour sauce into a small saucepan and reduce for another 10 minutes or until it thickens and coats the back of a spoon.Add cranberries and cook 5 minutes or until they split. Adjust seasoning.To serve, cut pork into thin slices and top with orange-cranberry sauce.
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2/3 cup (170 mL) cider vinegar 4 orange, juice and zest 1/4 cup (60 mL) liquid honey 3 garlic cloves, chopped fine 4 1/2 lb (2 kg) boneless pork loin 1/2 cup (125 mL) honey 3 cup (750 mL) reconstituted store-bought demi-glace 2 cup (500 mL) fresh or frozen cranberries salt and black pepper to taste
Roast Pork with Orange-Cranberry Sauce

Roast Pork with Orange-Cranberry Sauce

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  • Gluten-free
  • Lactose-free
12
portions
1:30
Preparation
1:30
COOKING
15:00
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2/3 cup
    (170 mL)
    cider vinegar
  • 4
    orange, juice and zest
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    SEEDLESS NAVEL ORANGES

    SEEDLESS NAVEL ORANGES

    $1.69 /lb

    PRODUCT OF U.S.A. RED GRAPEFRUITS PRODUCT OF U.S.A. ANJOU PEARS PRODUCT OF U.S.A., EXTRA FANCY GRADE $3.73/kg


  • 1/4 cup
    (60 mL)
    liquid honey
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    Flyer Deals  (2)
    BILLY BEE HONEY

    BILLY BEE HONEY

    $6.49 ea.

    500 g SELECTED VARIETIES


    SAVE $1.00
    SUN PARLOR HONEY

    SUN PARLOR HONEY

    $4.99 ea.

    500 g, SELECTED VARIETIES


  • 3
    garlic cloves, chopped fine
  • 4 1/2 lb
    (2 kg)
    boneless pork loin
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    44TH STREET ENTRÉES

    44TH STREET ENTRÉES

    $10.99 ea.

    550 - 680 g SELECTED VARIETIES


    SWISS CHALET PORK BACK RIBS

    SWISS CHALET PORK BACK RIBS

    $8.99 ea.

    SMOKY B.B.Q., 600 g


  • 1/2 cup
    (125 mL)
    honey
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    Flyer Deals  (2)
    BILLY BEE HONEY

    BILLY BEE HONEY

    $6.49 ea.

    500 g SELECTED VARIETIES


    SAVE $1.00
    SUN PARLOR HONEY

    SUN PARLOR HONEY

    $4.99 ea.

    500 g, SELECTED VARIETIES


  • 3 cup
    (750 mL)
    reconstituted store-bought demi-glace
    You might like:

    Flyer Deal  (1)
    WALTER CAESAR MIX

    WALTER CAESAR MIX

    $5.99 ea.

    946 ml, SELECTED VARIETIES


  • 2 cup
    (500 mL)
    fresh or frozen cranberries
    You might like:

    Flyer Deals  (3)
    CRANBERRIES

    CRANBERRIES

    2 for $5.00

    340 g PRODUCT OF CANADA


    ORGANIC CRANBERRIES

    ORGANIC CRANBERRIES

    $2.99 ea.

    227 g, PRODUCT OF CANADA


    BLACKBERRIES

    BLACKBERRIES

    $2.99 ea.

    170 g PRODUCT OF MEXICO



  • salt and black pepper to taste
Imprimer ma sélection

Preparation

In a shallow glass bowl, whisk vinegar, orange juice and zest, 60 mL honey and garlic together. Place pork in bowl, coating it thoroughly. Cover with plastic wrap and refrigerate 12 hours, turning pork from time to time.

Preheat oven to 400°F (205°C).

Remove meat from marinade and reserve marinade.

Pat meat dry, place in a roasting pan and season with pepper. Roast at 400°F (205°C) for 15-20 minutes. Lower heat to 325°F (160°C) and continue roasting for 1 to 1 1/4 hours more.

Remove roast from pan and keep warm.

Add reserved marinade to roasting pan, bring to a boil and cook over medium heat for 20 minutes, scraping the bottom to get all the baked-on bits.

Add remaining honey and reconstituted demi-glace. Reduce over low heat for 5 minutes.

Pour sauce into a small saucepan and reduce for another 10 minutes or until it thickens and coats the back of a spoon.

Add cranberries and cook 5 minutes or until they split. Adjust seasoning.

To serve, cut pork into thin slices and top with orange-cranberry sauce.

Source : Metro

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