Best Oven Barbecued Cranberry Pork Roast Recipes

QUICK SAVORY CRANBERRY GLAZED PORK LOIN ROAST

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Combine the cranberry sauce, apple jelly, mustard, crushed bouillon, horseradish, garlic powder, and thyme in a saucepan; bring to a boil.
• Line a large baking pan with foil. Place pork loin in pan, fat side up. Sprinkle evenly with salt and pepper. Use a pastry brush and a small spoon to completely coat the pork with sauce.
• Cook until the pork is no longer pink in the center, and an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 45 minutes, basting every 10 minutes with remaining sauce.

MOIST CRANBERRY PORK ROAST

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.

PORK ROAST WITH CRANBERRY GLAZE

Steps:

• Preheat oven to 325 degrees F.
• In a small saucepan, combine cornstarch, cinnamon, and salt. Stir in orange juice and cranberry sauce. Cook over medium heat, stirring, until thickened, and set aside.
• Place pork in a shallow roasting pan and cover with about half the cranberry mixture. Insert a meat thermometer. Roast 1 to 1 1/2 hours, basting occasionally with the remaining sauce. Meat is done when thermometer reads 160 degrees F. Remove meat from oven and allow to rest 10 minutes before carving.

CRANBERRY PORK ROAST

Steps:

• Preheat the oven to 375 F degrees and arrange the rack in the middle of the oven.
• Drizzle the olive oil all over the pork loin. Season with thyme, nutmeg, allspice, salt and pepper on all sides evenly.
• Heat a large 12 inch cast iron pan with a little bit of olive oil, then brown the pork on all sides, 4 to 6 minutes per side. Sear until it's a deep golden brown and easily releases from the pan. Remove from heat.
• Drizzle honey on all sides of the pork loin then grate some orange zest over it.
• Cover with aluminum foil, transfer the skillet to the oven and roast for 30 minutes. Remove the foil and finish roasting for another 30 minutes or until an instant-read thermometer inserted into the thickest part of the pork reads anywhere from 145 to 160 F degrees.
• Meanwhile prepare the cranberry sauce. I used my own cranberry sauce recipe, however, store bought cranberry sauce will work as well.
• Transfer the pork roast to a cutting board and let it rest for at least 15 to 20 minutes before slicing into it.
• Slice then top with cranberry sauce before serving it.

CRANBERRY BBQ PULLED PORK

Steps:

• Cut roast in half. Place in a 4-qt. slow cooker. Add cranberry juice and salt. Cover and cook on low 8-10 hours or until meat is tender., Remove roast and set aside. In a small saucepan, combine the cranberry sauce, ketchup, cranberry juice, brown sugar, seasonings and liquid smoke if desired. Cook and stir over medium heat until slightly thickened, about 5 minutes., Skim fat from cooking juices; set aside 1/2 cup juices. Discard remaining juices. When cool enough to handle, shred pork with 2 forks and return to slow cooker., Stir in sauce mixture and reserved cooking juices. Cover and cook on low about 1 hour or until heated through. Serve on buns. , Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.

PINEAPPLE CRANBERRY PORK ROAST

Steps:

• Pierce meat with a knife in several places.
• Mix all of spices together and sprinkle over entire roast.
• Place onions in the bottom of a roasting pan coated with cooking spray. Place roast on top of onions.
• Mix cranberry sauce and pineapple together.
• Pour over roast. Cover and bake at 350 about 1 to 1 1/2 hours or till internal temp reads 155.
• Remove from oven for about 10 mins before slicing.
• The last step is crutial. This brings the meat to proper temperature and allows for perfect slicing.

OVEN-BARBECUED PORK ROAST

Steps:

• Cut deep slits in the pork roast and insert garlic clove halves in each slit, then rub with seasoned salt and black pepper all over; place the roast in a large bowl or a shallow dish, cover with plastic wrap and refrigerate for a minimum of 8-24 hours.
• In a large skillet saute the onion with minced garlic and dried chili flakes (if using) for about 5-6 minutes or until onion is tender.
• Stir in the chicken broth with cider vinegar, tomato paste, lemon juice, brown sugar, Worcestershire sauce, Dijon mustard and paprika; bring to a boil, and boil for about 3-5 minutes, stirring constantly; remove from heat.
• Place the roast in a large Dutch oven and pour the sauce over the roast.
• Bake covered for about 2 hours (time will vary depending on the size and cut of the roast you are using).
• Remove the roast from the Dutch oven and place on a carving board, cover loosley with foil and let sit for about 15 minutes before slicing.
• Skim any accumulated fat off from on top of the sauce, and serve the sauce with the roast.
• Delicious!

WW OVEN-BARBECUED PORK ROAST - 5 POINTS

Steps:

• Preheat the oven to 325 degrees.
• Place the pork on a rack in a shallow roasting pan.
• Roast until the pork is browned and the center reaches 165 degrees on a meat thermometer, about 1 hour and 20 minutes.
• Meanwhile, in a medium saucepan, combine the apples, cranberries, barbecue sauce, sugar and 1/4 cup water; bring to a boil.
• Reduce the heat and simmer, uncovered , stirring as needed, until the cranberries pop and the sauce is slightly thickened, about 15 minutes.
• Place the pork on a serving platter and slice.
• Spoon the sauce over the pork slices.

DAD'S BASIC MOIST PORK ROAST

Steps:

• Combine oil, pepper, and salt in a bowl; rub oil mixture over pork and refrigerate while oven preheats.
• Preheat an oven to 475 degrees F (245 degrees C).
• Place a roasting rack in a large roasting pan; arrange pork on the roasting rack.
• Roast in preheated oven until pork with browned, about 30 minutes. Remove pork from oven and reduce oven heat to 325 degrees F (165 degrees C). Allow pork to rest uncovered at room temperature for 30 minutes. An instant-read thermometer inserted into the center should read between 115 degrees F (46 degrees C) and 140 degrees F (60 degrees C).
• Return to oven and continue to cook until pork is slightly pink in the center, 15 to 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Let the roast stand uncovered at room temperature for 15 to 20 minutes before slicing and serving.

CRANBERRY PORK ROAST

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.