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Roasted Whole Pork Loin with Cranberry and
Contributed by: Sharon Clanton
3 to 4 pound pork loin
1 lemon, zest grated,
3 TBS. olive oil
2 TBS minced garlic (6 cloves)
Freshly ground black pepperCranberry and apricot conserve:
12 ounce package fresh cranberries
1 cup sugar
1 cup water
1/2 cup dried apricots
Juice from 1 orange
Combine all ingredients. Rub over pork. Roast in shallow roasting pan at 350 degrees until the center of the loin is at 160 degrees.
Transfer loin to a platter and cover tightly with aluminum foil. Allow it to rest for 20 minutes. Carve into half inch thick slices.
Bring cranberries, sugar and water to a boil. Cook according to cranberry package directions. Add 1/2 cup dried apricots and orange juice. Serve along side pork loin.
(This recipe was contributed as part of a "Cook of the Week" feature.)