-
1
For the sauce: In a heated 2-quart sauce pot, cook chopped bacon until just starting to golden on the edges and fat has rendered.
-
2
Drain fat from the pot, leaving only about 2 tablespoons in the pot with the bacon.
-
3
To the bacon and reserved fat, add the orange marmalade, cranberries, apple, brown sugar, apple cider, honey, pumpkin pie spice and salt.
-
4
Stir until well mixed.
-
5
Heat the sauce over medium heat until boiling.
-
6
Lower heat and cook sauce for 20 minutes at a gentle boil, stirring as needed.
-
7
For the roast: Preheat oven to 400 F. Line a roasting pan with foil.
-
8
Set aside.
-
9
Sprinkle salt and pepper over all roast surfaces.
-
10
Set aside.
-
11
Add the oil into a skillet over medium high heat.
-
12
Brown the roast on all sides.
-
13
Place browned roast in the baking pan.
-
14
Pour approximately 1 1/2 cups sauce over top of the roast.
-
15
Set aside the remaining sauce.
-
16
Bake the roast at 400 F for 15 minutes.
-
17
Lower oven heat to 325 F and continue to cook roast until internal temperature reaches 150 F (about 1 1/2 hours).
-
18
Remove roast from oven.
-
19
Cover with foil and allow roast to sit for 15 minutes.
-
20
Slice in generous 1/4-inch slices for serving.
-
21
Remaining sauce may be served on the side or spooned over roast slices prior to serving.
-
22
Alternate serving suggestion: Blend the remaining sauce with an immersion blender or in an electric blender until smooth.
-
23
Then warm it in a pot or microwave, if needed.
-
24
Serve on the side or spooned over roast slices prior to serving.
