Posted: Dec 28, 2011 2:15 PM
Cranberry Glazed Pork Roast
5lb Pork Roast
1lb Dried cranberries
2 Whole Shallots (fine dice)
1/2c Canola Oil
Fresh Herbs (parsley, sage, rosemary)
Ask your butcher to remove all of the silver skin from the pork. Place on a plate and generously season with salt and pepper. Season with herbs now.
In a heated skillet add the Canola oil and sauté all sides until golden brown. Roast in your oven at 350 degrees for about 1 hour or until internal temperature reads 160 degrees F.
Take the pork from the roasting pan and rest for ten to fifteen minutes.
In a medium sized sauce pan put the dripping from the roasting pan the cranberries, shallot and cognac, be careful not to have this over an open flame, as the Cognac will flame. Reduce this by half and pour over your rested pork.