Cranberry Pork Loin
Cranberry-glazed pork roast sounds like a great idea-as long as the meat stays juicy and the cranberry is more than just a pretty color.
Why This Recipe Works
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.