Ingredients
16
16 servings
- •1 (4 pound) boneless pork loin roast
- •1 teaspoon whole cloves
- •1 medium apple, sliced
- •2 (16 ounce) cans whole berry cranberry sauce
- •1 (16 ounce) can chicken broth
- •2 tablespoons ground cinnamon
- •1 teaspoon ground nutmeg
- •1 teaspoon ground ginger
- •1 medium orange, zested
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Place pork roast into a roasting pan. Push whole cloves into meat; lay apple slices over top.
- Mash cranberry sauce in a bowl with a potato masher. Stir in chicken broth, cinnamon, nutmeg, and ginger until well combined. Pour about 1/2 of the cranberry mixture over roast. Cover with a lid or a sheet of aluminum foil.
- Bake in the preheated oven for 30 minutes. Uncover, pour remaining cranberry mixture over roast, and sprinkle orange zest over top.
- Return to the oven and roast until cranberry mixture forms a glaze and an instant-read meat thermometer inserted into the center of the meat reads at least 145 degrees F (65 degrees C), about 30 more minutes.
Nutritional Facts
Per 16 servings
- Calories: 319
- Carbohydrate: 24g
- Fat: 14g
- Fiber: 2g
- Protein: 23g
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