This is a recipe I made up when my husband requested a 'roast that tastes like Christmas.' It's a savory-sweet pork roast with cranberries, apples, and cloves. You can add ground cloves to the glaze instead of using whole cloves.

Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

    Advertisement
  • Place pork roast into a roasting pan; push whole cloves into the meat. Cover the roast with apple slices.

  • Mash cranberry sauce in a bowl with a potato masher; stir chicken broth, cinnamon, nutmeg, and ginger into cranberries. Pour about half the cranberry mixture over the pork roast. Cover with a lid or a sheet of aluminum foil.

  • Bake in the preheated oven for 30 minutes. Pour remaining cranberry mixture over roast. Sprinkle orange zest over the cranberry sauce.

  • Return to 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.

Nutrition Facts

675.9 calories; 49.6 g protein; 61.8 g carbohydrates; 145.2 mg cholesterol; 511.8 mg sodium. Full Nutrition

Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/18/2013
Despite getting the wrong cranberry sauce at the store (we got the regular ol' cranberry jelly) and not having any ginger this was amazing! The kids LOVED the glaze (while the roast was resting I poured it into a sauce pan and added some cornstarch to thicken it up some) and kept asking for more the hubby kept remarking at the flavor and the juiciness of the pork and while it was cooking it made the entire house smell divine. This is going in the "tried & true" list for sure. Read More
(18)

Most helpful critical review

Rating: 2 stars
12/20/2016
Why 3 stars? No where does it say you should reserve the sauce from the pan and pour over each slice of the roast. It looked beautiful out of the oven but was virtually tasteless. When I saved the leftovers (there were a lot of them unfortunately) in the fridge I poured the pan sauce over the roast to keep it moist. Next day I sliced off a piece and put some of the sauce on it. Incredible. My wife sent a note out to the poor people who had eaten the bland product from the night before explaining our mistake. Maybe I should have assumed the sauce in the pan was good as a gravy but I thought it might have been too greasy. Probably would have been a five star if I'd gotten it right the first time. Also as others have mentioned it cooks faster than the recipe indicates. Read More
(2)
24 Ratings
  • 5 star values: 16
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
02/17/2013
Despite getting the wrong cranberry sauce at the store (we got the regular ol' cranberry jelly) and not having any ginger this was amazing! The kids LOVED the glaze (while the roast was resting I poured it into a sauce pan and added some cornstarch to thicken it up some) and kept asking for more the hubby kept remarking at the flavor and the juiciness of the pork and while it was cooking it made the entire house smell divine. This is going in the "tried & true" list for sure. Read More
(18)
Rating: 5 stars
12/25/2012
This recipe was delicious. I used ground cloves instead of whole but I should have used a little less of all of the spices. But even still it was great. I will definitely make this next Christmas! Read More
(12)
Rating: 5 stars
09/03/2013
Positively delectable! My whole house smelled amazing while this was in the oven! Read More
(8)
Advertisement
Rating: 5 stars
01/31/2016
Our new Christmas tradition! Read More
(2)
Rating: 5 stars
11/16/2014
this was delicious. The aroma while baking is fantastic and the meat was so tender you almost don't need a knife. My husband said this is definitely a keeper. Read More
(2)
Rating: 2 stars
12/20/2016
Why 3 stars? No where does it say you should reserve the sauce from the pan and pour over each slice of the roast. It looked beautiful out of the oven but was virtually tasteless. When I saved the leftovers (there were a lot of them unfortunately) in the fridge I poured the pan sauce over the roast to keep it moist. Next day I sliced off a piece and put some of the sauce on it. Incredible. My wife sent a note out to the poor people who had eaten the bland product from the night before explaining our mistake. Maybe I should have assumed the sauce in the pan was good as a gravy but I thought it might have been too greasy. Probably would have been a five star if I'd gotten it right the first time. Also as others have mentioned it cooks faster than the recipe indicates. Read More
(2)
Advertisement
Rating: 4 stars
12/02/2015
I normally cook for a minimum of 25 people so I'm always looking for a easy but exciting recipe. This recipe fits the bill! I was tempted to brown the roast first as a way to get some more flavors under the sauce but stuck with the recipe and added some salt at the end. Next time I'll pull the sauce season and thicken it. Great holiday recipe. the cook Read More
(2)
Rating: 5 stars
11/18/2015
Quick to prepare then stick it in the oven! Smells and tastes great! Read More
(2)
Rating: 5 stars
12/28/2016
I made it for Christmas Eve dinner was very good. I had a problem with the sauce not enough left in pan to pour on slices next time I will make more sauce. Read More
(1)