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Cranberry Pork Loin

From

December/January 2010

Cranberry Pork Loin

To keep our Cranberry Pork Loin from drying out, we used a center-cut loin with the fatty cap still attached. The fat basted the pork while it roasted. To enhance the rendering, we scored a crosshatched pattern into the fat before cooking. Browning the roast was as simple as turning up the heat on the oven.

Jellied canned cranberry sauce fell right off our roast, so we turned instead to cans with whole berries that clung much better. Adding dried cranberries to the sauce created pockets of tart chewiness. The berries also plumped up nicely in the simmering sauce.

Serves 6 to 8

Use whole berry cranberry sauce, not jellied. Avoid unsweetened cranberry juice in this recipe, but cranberry juice cocktail will work just fine. Look for a pork loin roast with about a 1/4-inch cap of fat on the top; the fat helps keep this lean roast moist during cooking.

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