Best Cranberry Apricot Pork Roast With Potatoes Recipes

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CRANBERRY APRICOT PORK ROAST



Cranberry Apricot Pork Roast image

This is a sweet/savory pork raost recipe for the slowcooker, but I suppose could be adapted to the oven. The carrots are optional but they do go very well with the sauce.

Provided by Parsley

Categories     Pork

Time 8h10m

Yield 6-8 serving(s)

Number Of Ingredients 10

3 -5 lbs boneless pork roast, I usually use center cut loin but whatever boneless is OK
1 (15 ounce) can whole berry cranberry sauce, NOT jellied
1/2 cup apricot preserves
1/2 cup apple juice, can use cider
1 (1 ounce) envelope onion soup mix
1 tablespoon cider vinegar
2 teaspoons Dijon mustard
1/4 teaspoon ground cloves
1/4 teaspoon crushed dried rosemary
1 lb carrot, peeled and sliced (optional)

Steps:

  • If using the carrots, place them on the bottom of your slowcooker.
  • Next, put the boneless pork roast in the slowcooker.
  • In a small bowl, whisk together all remaining ingredients until well-blended.
  • Pour sauce mixture over pork.
  • Cover and cook on low for 7-8 hours or until pork juices are no longer pink and tests done w/ thermometer.

Nutrition Facts : Calories 667.8, Fat 21.9, SaturatedFat 7.8, Cholesterol 195.2, Sodium 560.4, Carbohydrate 50.5, Fiber 1.2, Sugar 40.1, Protein 65.4

ROSEMARY-SCENTED PORK LOIN STUFFED WITH ROASTED GARLIC, DRIED APRICOTS AND CRANBERRIES AND PORT WINE PAN SAUCE



Rosemary-Scented Pork Loin Stuffed With Roasted Garlic, Dried Apricots and Cranberries and Port Wine Pan Sauce image

Pork loin roast - good-looking, lean, and attractively priced (under $25) - makes a memorable, no-fuss meal for holiday entertaining.

Provided by Ben S.

Categories     Meat and Poultry Recipes     Pork

Yield 16

Number Of Ingredients 13

3 tablespoons olive oil
16 whole peeled garlic cloves
2 tablespoons minced garlic cloves
1 (8 pound) whole boneless pork loin, patted dry, at room temperature
Salt and freshly ground pepper
3 tablespoons minced fresh rosemary (snip with scissors), divided
16 dried apricots (or similar amount of your favorite dried fruit)
⅓ cup dried cranberries
¼ cup apple jelly
¼ cup port
½ cup chicken broth
2 tablespoons apple jelly
2 teaspoons cornstarch

Steps:

  • Adjust oven rack to upper-middle position and heat oven to 250 degrees. Heat oil in a small skillet over medium-low heat. Add whole garlic cloves and cook, stirring occasionally, until soft and golden, about 5 minutes. Remove with a slotted spoon; reserve oil.
  • Turn pork loin fat-side down. Slit lengthwise, almost but not quite all the way through, to form a long pocket, leaving a 1/2-inch border of unslit meat at each end. Brush cavity with some of the reserved garlic cooking oil, and sprinkle generously with salt and pepper and 1 Tb. of the rosemary. Line cavity with sauteed garlic and apricots; sprinkle in cranberries. Tie loin together with kitchen twine or heavy-duty string at 1 1/2-inch intervals.
  • Brush with remaining oil, and sprinkle generously with salt and pepper. Set roast, fat-side up, diagonally or curved (so it fits) on a large, lipped cookie sheet or jellyroll pan. Warm 1/4 cup apple jelly along with the minced garlic and remaining rosemary. Brush mixture onto meat.
  • Roast until a meat thermometer stuck into the center registers 125 to 130 degrees. (Start checking at about 1 1/2 hours.) Remove from oven; raise oven temperature to 400 degrees. Brush loin with pan drippings, return to oven, and continue to roast until the loin is golden brown and a meat thermometer stuck into the center registers 145 degrees F (63 degrees C), about 20 minutes longer. For even more attractive coloring, broil until spotty brown, 3 to 5 minutes.
  • Let roast rest 15 to 20 minutes; transfer to a carving board. Stir juices around pan to loosen brown bits. Pour through a strainer into a small pan, and stir in port, chicken broth and remaining 2 Tbs. of jelly; bring to a simmer. Mix cornstarch with a couple of tablespoons of cold water; whisk into sauce. Simmer until lightly thickened. Slice pork and serve with a little sauce.

Nutrition Facts : Calories 365.9 calories, Carbohydrate 15.3 g, Cholesterol 109 mg, Fat 15.6 g, Fiber 1 g, Protein 39.1 g, SaturatedFat 5.1 g, Sodium 225.4 mg, Sugar 11.8 g

CRANBERRY PORK ROAST/ SLOW COOKER



Cranberry Pork Roast/ Slow Cooker image

This is a great complete meal to serve with little effort! Gotta love our slow cookers ~ hope you enjoy !

Provided by Carol Junkins

Categories     Roasts

Time 5h15m

Number Of Ingredients 9

4 medium potatoes, peeled and cut into 1 inch chunks
3 lb boneless center-cut pork loin roast, rolled and tied
1 can(s) 16 ounce can whole berry cranberry sauce
1 can(s) 5.5 ounce can apricot nectar
1 small onion, chopped
1/2 c coarsely chopped dried apricots
1/2 c granulated sugar
1 tsp dry mustard
1/4 tsp crushed red pepper

Steps:

  • 1. Place potatoes in 3 1/2 quart (or larger) slow cooker and place roast over potatoes.
  • 2. In a large bowl, combine remaining ingredients; mix well and pour over roast.
  • 3. Cover and cook on high setting for 5 to 6 hours. Remove roast to a cutting board and thinly slice. Serve with potatoes and sauce.

MOIST CRANBERRY PORK ROAST



Moist Cranberry Pork Roast image

I love to serve this tender, flavorful pork to guests. You don't have to toil away in the kitchen to prepare it, yet it tastes like a gourmet meal. -Kimberley Scasny, Douglasville, Georgia

Provided by Taste of Home

Categories     Dinner

Time 4h5m

Yield 8 servings.

Number Of Ingredients 8

1 boneless rolled pork loin roast (2-1/2 to 3 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (14 ounces) whole-berry cranberry sauce
1/4 cup honey
1 teaspoon grated orange zest
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg

Steps:

  • Cut roast in half and place in a 3-qt. slow cooker; sprinkle with salt and pepper. Combine the remaining ingredients; pour over roast. Cover and cook on low for 4-5 hours or until a thermometer reads 160°. Let stand 10 minutes before slicing.

Nutrition Facts : Calories 289 calories, Fat 7g fat (2g saturated fat), Cholesterol 70mg cholesterol, Sodium 201mg sodium, Carbohydrate 30g carbohydrate (22g sugars, Fiber 1g fiber), Protein 27g protein.

CRANBERRY-GLAZED PORK ROAST



Cranberry-Glazed Pork Roast image

Make and share this Cranberry-Glazed Pork Roast recipe from Food.com.

Provided by evelynathens

Categories     Pork

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 8

2 lbs boneless pork loin roast
1 teaspoon cornstarch
1/8 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon grated orange zest
1 tablespoon orange juice
1 tablespoon dry sherry
1/2 can whole berry cranberry sauce

Steps:

  • Preheat oven to 340F.
  • In small saucepan, stir together all ingredients except pork.
  • Cook, stirring, over medium heat until thickened.
  • Set aside.
  • Place roast in shallow baking dish.
  • Roast for 35 minutes.
  • Spoon half of glaze over and continue roasting for 25 minutes longer, or until internal temperature is 155-160F.
  • Let stand 10 minutes before slicing.
  • Serve with remaining sauce.

Nutrition Facts : Calories 237.3, Fat 9.5, SaturatedFat 1.8, Cholesterol 72.6, Sodium 207.5, Carbohydrate 12.3, Fiber 0.3, Sugar 11.5, Protein 24.3

CRANBERRY PORK ROAST



Cranberry Pork Roast image

Make and share this Cranberry Pork Roast recipe from Food.com.

Provided by BrendaM

Categories     Pork

Time 8h10m

Yield 4 serving(s)

Number Of Ingredients 9

2 1/2 lbs rolled boneless pork loin roast
1 (16 ounce) can jellied cranberry sauce
1/2 cup sugar
1/2 cup cranberry juice
1 teaspoon dry mustard
1/4 teaspoon ground cloves
2 tablespoons cornstarch
2 tablespoons cold water
salt

Steps:

  • Place pork roast in a slow cooker.
  • In a medium bowl, mash cranberry sauce; stir in sugar, cranberry juice, mustard and cloves.
  • Pour over roast.
  • Cover and cook on low for 6-8 hours or until meat is tender.
  • Remove roast and keep warm.
  • Skim fat from juices; measure 2 cups, adding water if necessary, and pour into a saucepan.
  • Bring to a boil over medium-high heat.
  • Combine the cornstarch and cold water to make a paste; stir into gravy.
  • Cook and stir until thickened.
  • Season with salt.
  • Serve with sliced pork.

Nutrition Facts : Calories 773.9, Fat 24, SaturatedFat 4.6, Cholesterol 181.4, Sodium 168, Carbohydrate 77.3, Fiber 1.3, Sugar 71.7, Protein 60.9

PORK RIB ROAST WITH CRANBERRY-APRICOT STUFFING



Pork Rib Roast with Cranberry-Apricot Stuffing image

The WOW factor comes built into this glorious roast. The fall flavors are fabulous and so are the Frenched ribs. It's an elegant adventure in home cooking that invites everyone to just dig in.

Provided by Food Network Kitchen

Categories     main-dish

Time 2h15m

Yield 4 to 6 servings

Number Of Ingredients 14

3 tablespoons cognac or other brandy
3 tablespoons water
1/3 cup dried cranberries
1/3 cup dried apricots, coarsely chopped
1/4 cup whole almonds, toasted and chopped
1 medium shallot, minced
3 tablespoons unsalted butter, softened
1 teaspoon fennel seeds, toasted and crushed
1/2 teaspoon kosher salt, plus additional for seasoning
Freshly ground black pepper
1 (6-rib) center-cut pork roast, backbone removed and ribs Frenched, about 4 pounds after trimming)
2 tablespoons vegetable oil
1 cup creme fraiche or sour cream
1/2 cup Dijon mustard

Steps:

  • Warm the cognac and water in a small saucepan, add the cranberries and apricots, and set aside until plump, about 10 minutes. In a small food processor, pulse the fruit and any unabsorbed liquid with the almonds, shallot, butter, fennel seeds, 1/2 teaspoon salt, and pepper, to taste, until the fruit and nuts are coarsely chopped.
  • With a boning knife or other long, thin knife, make a cut 3 inches across in the center of one end of the roast. Gently push and work the blade in and straight through the roast to the other end. (If your knife isn¿t long enough, make a cut at either end and work your way to the center, making sure that the cuts meet.) Insert the narrow end of a wooden spoon into the opening to widen it a bit all the way through. Push the stuffing into the loin, working first from 1 end and then the other, filling to the center.
  • Preheat the oven to 350 degrees F.
  • Pat the loin dry and season all over with salt and pepper. Heat the oil in a large ovenproof skillet over medium-high heat. Add the roast, holding the bones up so that the bottom gets well browned, then turn the roast to brown the meaty side, about 6 minutes total. Transfer the skillet to the oven and roast the pork meat side down for 30 minutes. Turn the roast over so it sits on the bones and roast until an instant-read thermometer inserted into the center of the meat registers 155 degrees F, about 1 hour more. Transfer the roast to a carving board, tent loosely with foil, and let it rest for 10 minutes before carving.
  • Whisk the creme fraiche or sour cream with the mustard in a small bowl and season with salt and pepper, to taste. Slice roast between the bones to make individual chops, arrange them on a platter, and serve, passing the mustard sauce.
  • Know-How: Roasting meat on the bone keeps meat moist and improves its flavor. Pan-searing before roasting is the way to get a great burnished crust on lean meats that would otherwise dry out if left to brown solely in the oven.

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