This Pork Roast w/Cranberry Orange Glaze is easy, elegant, beautiful and delicious. Perfectly suited for a holiday or wintertime dinner!
Perhaps you are bored of turkey, or you never liked it in the first place. Maybe you just want something different and festive to serve. You may be short on time.
And patience.
And maybe even holiday spirit…
Please do not despair, dear reader! This pork roast will tick all the boxes for you. As a bonus, once you get it in the oven, you will have time to wrap presents, or just put your feet up and watch a movie. As you sit there, enjoying a warm beverage, you will begin to detect a heavenly aroma… What’s not to love?
I like to serve this with Christmas Kale Salad and AIP Mashed Potatoes, but you do what you like! You might explore the “Sides” in my recipe index for more ideas.
If you are new to the autoimmune paleo (AIP) diet, you may be unfamiliar with arrowroot flour/starch. You guys, this stuff is magical. Get comfy with it! You can use it as a flour, or the same way you would use corn starch. I find that it even works better!
Happy winter, everyone!
As always, I’m wishing you love and healing!
Wendi
Pork Roast w/Cranberry Orange Glaze
Course: Holiday, Main6
servings40
minutes2
hours30
minutesThis Pork Roast w/Cranberry Orange Glaze is easy, elegant, beautiful and delicious. Perfectly suited for a holiday or wintertime dinner!
Ingredients
2.5 lb. 2.5 boneless center loin pork roast (NOT pork loin)
1 1/2 tsp 1 1/2 sea salt
1 tsp 1 pepper (omit for elimination phase of AIP)
1 tsp 1 garlic powder
1 tsp 1 onion powder
For the glaze:
1/3 cup 1/3 freshly squeezed orange juice
1/3 cup 1/3 filtered water
1/3 cup 1/3 pure maple syrup
1 cup 1 fresh cranberries
1/2 tsp 1/2 sea salt
1/2 TTBSP orange zest
1/2 TBSP 1/2 chopped, fresh rosemary
1 TBSP 1 arrowroot flour
Directions
- Thaw roast in fridge if it was frozen. Begin next steps about 3 hours before you intend to serve.
- Place roast on the counter for thirty minutes to come up to room temperature. (Do not skip this step. You don’t want your roast to be done on the outside, and cold on the inside!)
- Pre-heat oven to 300 degrees F. Line roasting pan with foil. Place a rack on the foil.
- In a small bowl, mix together salt, pepper, garlic powder and onion powder. Over a plate, sprinkle the mixture all over the roast, putting most of the rub on the fatty side of the roast. Place roast, fat side up, onto the roasting rack.
- Make the glaze: In a small saucepan, bring orange juice, water and maple syrup to a boil. Add berries. Bring back to a boil. Turn heat down to medium low. Add salt, orange zest, and rosemary. Simmer for ten minutes, smushing the berries as they cook. Take glaze off the heat. Add flour, and whisk until there are no flour lumps. Berry lumps are ok.
- Take out about 1/2 cup of the glaze, and spoon it over the roast. Reserve the rest of the glaze to serve at table.
- Place roast in pre-heated oven for 2.5 hours. Test with a meat thermometer. Ensure the roast is 170 degrees at its center before serving.
- Serve with reserved glaze on the side.
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Looks too yummy
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Wendi, this was FABULOUS!! Super yummy and easy. I even forgot the flour in the cranberry glaze and it was still wonderful. This will go in the “keep” and “remake soon” pile… Thank you
Thank you, Trisha! I’m so happy you liked it! I really appreciate you saying so. 💗
Do you think I could substitute tapioca flour for the arrowroot flour?
Hi, Nicole! I just got back from a Christmas trip and got your message. I have not tried tapioca flour in this recipe, but I *think* it would work. It is a very similar texture. One thing though: I don’t know how it would incorporate, so I would try it first by making a slurry of one part flour to one part water, vigorously mixed, before adding to the glaze. Let me know if it works! And Happy New Year! 🎊 🥳🎉