Glazed Pork Roast

Description
Cranberry Sauce Canned by the US Department of Agriculture, public domain government resource—original source of recipe

Ingredients

 * 1 x 16-ounce can cranberry sauce
 * ⅓ cup orange juice
 * ½ teaspoon grated orange rind
 * ½ teaspoon dried sage
 * 2½-pound to 3½-pound boneless pork roast
 * ½ teaspoon salt
 * ¼ teaspoon ground black pepper

Directions

 * 1) In a medium saucepan combine the cranberry sauce, orange juice, orange rind, and sage.
 * 2) Bring mixture to a boil over medium heat.
 * 3) Reduce heat and simmer, uncovered for 5 minutes. Set aside 1 cup glaze to serve with cooked pork.
 * 4) Place pork roast in a 13” x 9” roasting pan. Season with salt and pepper and baste with glaze.
 * 5) Bake, uncovered, for 1 hour until internal temperature reaches 160°F on a meat thermometer. Baste frequently with remaining glaze during baking. Discard any unused basting glaze.
 * 6) Let roast stand 10 minutes before serving. Serve glaze either warm or room temperature.