3-4 pound boneless loin pork roast
1/3 cup Olive oil
2-3 tablespoons fresh minced garlic
2 tablespoons minced dried rosemary (Use fresh if available)
1/2 cup lemon or lime juice
salt and pepper to taste
6-8 hours before you want to cook:
- Rinse and dry pork roast.
- Mix the oil, garlic, rosemary, juice, and salt and pepper thoroughly.
- Place pork roast in marinade in sealed container and marinade in refrigerator for 6-8 hours minimum. Rotate the roast in marinade whenever you can.
- Preheat oven to 325 degrees.
- While oven is preheating, heat an oven proof i.e. cast iron pan large enough for the pork roast.
- When pan is hot or “shimmering”, brown all sides of the roast for a few minutes to sear in the juices and add a nice color finish.
- Cook roast for approximately 1.5 to 2.5 hours until internal temperature reaches 165 degrees F. (Our convection oven has a probe feature where you can set the internal temperature desired in addition to the cooking temperature. Love it!)
- Remove from oven, cover with foil, and allow to rest for 10 minutes prior to slicing and serving.
Cranberry Sauce Ingredients
1 can cranberry sauce, whole berry if available. (I added 1/3 cup washed fresh blueberries because all we had in the pantry was jellied cranberry sauce and it came out great!)
Reserved roast marinade
1/3 to 1/2 cup balsamic vinegar to taste
1 tablespoon fresh minced garlic or 1 teaspoon powdered garlic
1 tablespoon minced fresh rosemary or 2 teaspoons dried crushed
Salt and pepper
- While the roast is cooking, heat the reserved marinade over medium heat in a saucepan, until just boiling.
- Add the cranberry sauce, vinegar, and remaining spices, and whisk until well mixed and thoroughly heated.
- Slice and carve roast, serve cranberry sauce with meat. I served the roast with potatoes that were steamed in a covered casserole for 20 minutes, and then added to the roasting pan to pick up all the wonderful flavors for another 20 minutes, immediately prior to serving.