We go in all kinds of weather with the exception of rain.
Wintertime I like to put a beef or pork roast in the oven before we head out, on our arrival back we are delighted with the most wonderful aroma as we open the door. I even have put them in frozen!
For this recipe you can use just about any cut of pork roast, boneless or bone in loin, shoulder or sirloin end.
Using a citrus reamer will ensure you get the most juice and pulp from the orange.
It is easy to assemble and tastes like you have been hovering over it all day instead of enjoying a beautiful winters walk in the forest.
Simplicity at best!
Orange Cranberry Glazed Pork Roast with Thyme Savory Brown Oven Rice.
- 1 2 to 4 pound pork roast
- 1 tsp of allspice
- 1 tbs minced garlic
- 1 can of cranberry sauce
- juice and pulp of one orange
- salt and pepper
Place the roast in a casserole that has a lid.
Combine remaining ingredients in a bowl and combine.
Spread 1/3 of the mixture evenly over the roast.
Cover and place in the oven for 2 hours if frozen or 1 if thawed.
Remove cover and baste with additional sauce for an additional 1/2 to 1 hour until thermometer reads 155-160F.
Remove from pan and let stand covered in foil.
Skim fat from drippings in pan and then pour into a saucepan and heat to boiling with any remaining cranberry sauce mixture.
Reduce heat and let simmer until thick and syrupy.
Serve roast with sauce on the side.
Thyme Savory Brown Oven Rice
- 1 cup of brown rice
- 1 cup of apple juice
- 1 1/2 cups of chicken broth
- 1 tsp each of savory and thyme
- salt and pepper
In a large casserole dish with lid combine rice and liquids .
Add spices and mix well.
Cover and place in oven.
Bake for 1 hour or until all broth is absorbed.
Fluff with a fork.
Serve both with steamed string beans.
Wine Suggestion: Mission Hill Syrah