Partially cut pork roast w/cranberry orange glaze on a silver platter on top of holiday greens, surrounded by berries, oranges and lights

Pork Roast w/Cranberry Orange Glaze

This Pork Roast w/Cranberry Orange Glaze is easy, elegant, beautiful and delicious. Perfectly suited for a holiday or wintertime dinner!

Partially cut pork roast w/cranberry orange glaze on a silver platter on top of holiday greens, surrounded by berries, oranges and lights
Pork Roast w/Cranberry Orange Glaze
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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

Recipe by Wendi’s AIP Kitchen – www.wendisaipkitchen.com
Servings

6

servings
Prep time

40

minutes
Cooking time

2

hours 

30

minutes

This Pork Roast w/Cranberry Orange Glaze is easy, elegant, beautiful and delicious. Perfectly suited for a holiday or wintertime dinner!

Ingredients

  • 2.5 lb. boneless center loin pork roast (NOT pork loin)

  • 1 1/2 tsp sea salt

  • 1 tsp pepper (omit for elimination phase of AIP)

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • For the glaze:

  • 1/3 cup freshly squeezed orange juice

  • 1/3 cup filtered water

  • 1/3 cup pure maple syrup

  • 1 cup fresh cranberries

  • 1/2 tsp sea salt

  • 1/2 TTBSP orange zest

  • 1/2 TBSP chopped, fresh rosemary

  • 1 TBSP 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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5 Comments

  1. Looks too yummy

  2. Pingback: Stuffed Cremini Mushrooms – Wendi's AIP Kitchen

  3. Pingback: AIP Cranberry Recipe Roundup | Real Food and Love

  4. 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

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