Moist and tender, this elegant pork roast topped with a thick, ruby-red cranberry barbecue sauce is sure to hit the spot at special dinners and holiday meals.
—DORIS HEATH FRANKLIN, NC
PREP: 15 MIN. • BAKE: 1 HOUR + STANDING • MAKES: 12 SERVINGS
1 boneless rolled pork loin roast (3 pounds)
1/4 teaspoon salt
1/4 teaspoon pepper
4 cups fresh or frozen cranberries
1 cup sugar
1/2 cup orange juice
1/2 cup barbecue sauce
1. Sprinkle roast with salt and pepper. Place with fat side up on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 45 minutes.
2. Meanwhile, in a saucepan, combine the cranberries, sugar, orange juice and barbecue sauce. Bring to a boil. Reduce heat to medium-low; cook and stir for 10-12 minutes or until cranberries pop and sauce is thickened.
3. Brush some of the sauce over roast. Bake 15-20 minutes longer or until a thermometer reads 145°, brushing often with sauce. Let meat stand for 10 minutes before slicing. Serve with remaining sauce.
PER SERVING 3 ounces equals 262 cal., 8 g fat (3 g sat. fat), 67 mg chol., 190 mg sodium, 23 g carb., 1 g fiber, 24 g pro. Diabetic Exchanges:: 3 lean meat, 1 starch, 1/2 fruit.