Pork Roast with Cranberry Glaze





  1. Preheat oven to 325°.
  2. Place pork roast fat side up on a rack in a shallowing roasting pan. The rack keeps the meat out of the drippings.
  3. Insert a meat thermometer so tip is in center of thickest part of pork and does not rest in fat. Do not add water. Do not cover.
  4. Place roast fairly low in the oven.
  5. Prepare Cranberry Glaze. Separate out ½ cup for pork glaze and set remainder aside.
  6. After 45 minutes of cooking time, take the roast out of the oven and glaze with ½ cup of cranberry glaze.
  7. Place glazed roast back in oven.
  8. Roast to desired degree of doneness, using thermometer as final guide.
  9. For a boneless top lion double roast allow 30 minutes per pound.
  10. The meat thermometer should read 170° when the roast is done.


Plan on ⅓ pound of meat per person.

A 3-pound roast will serve approximately 6 to 8.

A 4-pound roast will serve approximately 8 to 10.

If your roast is 4 pounds it will take approximately 2 hours to cook. Check the thermometer every 30 minutes after the first hour of roasting time. I find that my roasts cook in less time than the 30 minutes per pound rule.

Roasts are easier to carve if allowed to rest for 15 to 20 minutes after removing from oven. Meat will continue to cook after removal from the oven, so remove when thermometer registers 165°.

Slice and serve with the remainder of the cranberry sauce/glaze.

Note: I usually make a 7-pound roast and cut off enough meat for 2 meals. Whatever is leftover after that is cut into 1-inch slabs of meat and refrigerated or frozen for use with other meals such as Chinese Stir Fry With Pork or Pork Fried Rice.

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