Holiday Pork Roast Recipe

Name: Holiday Pork Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon chili powder; 1 tablespoon oregano; 1 teaspoon black pepper; 1 teaspoon cinnamon; 1 teaspoon granulated garlic; ½ cup orange juice concentrate; 1 ¼ cups cranberry sauce; ¼ cup hot sauce; 2 lbs pork loin, sliced across to open like a book; 2 tablespoons fresh cilantro; ¼ cup dried cranberries; ½ cup monterey jack cheese

Servings: persons

1 teaspoon chili powder
1 tablespoon oregano
1 teaspoon black pepper
1 teaspoon cinnamon
1 teaspoon granulated garlic
½ cup orange juice concentrate
1 ¼ cups cranberry sauce
¼ cup hot sauce
2 lbs pork loin, sliced across to open like a book
2 tablespoons fresh cilantro
¼ cup dried cranberries
½ cup monterey jack cheese

1
Make pork rub by combining ingredients with a whisk.
2
Make spicy compote by combining ingredients with a whisk.
3
Place pork loin on work surface, unfold pork loin.
4
Place into middle of.
5
pork loin the cilantro, dried cranberries, and Monterey jack cheese.
6
Fold.
7
pork loin back and tie together with butcher's twine.
8
Spread pork rub to outside of pork loin, Cover with spicy compote.
9
Bake uncovered for 45-50 minutes until pork reached an internal temperature.
10
of 160 degrees.
11
Let rest for 15 minutes.

637

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 teaspoon chili powder, 1 tablespoon oregano, 1 teaspoon black pepper, 1 teaspoon cinnamon, and more.

Yes, Holiday Pork Roast falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Holiday Pork Roast

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