The sweetness of the honey is wonderful with the pork.

Ingredients

• 1 medium orange
• One 12-ounce bag whole cranberries
• 3/4 cup honey
• One 1-1/2 pound boneless pork loin roast
• 1/4 cup honey

• 2 tbsp. Dijon-style mustard
• 2 tbsp. crushed mixed peppercorns
• 1/2 tsp. dried thyme, or 1-1/2 tsp. fresh thyme, minced
• 1/2 tsp. salt

Instructions

1. To make the relish, quarter and slice unpeeled orange, removing seeds. Coarsely chop orange and cranberries in a food processor or by hand. Place in medium saucepan and stir in honey. Bring to a boil over medium-high heat and cook 3 to 4 minutes. Cool. Makes 3 to 4 cups.

2. To cook the meat, carefully score the pork 1/2 inch deep completely around roast, taking care not to cut string holding it together. Combine honey, mustard, peppercorns, thyme and salt in small bowl; mix well. Place roast on rack in roasting pan. Spoon or brush 2/3 of honey mixture over the meat to coat.

3. Roast at 325 degrees 30 minutes; brush with remaining honey mixture. Roast 20 to 30 minutes longer, or until a meat thermometer registers 155 to 160 degrees. Let stand, tented with foil, 10 minutes before slicing and serving with cranberry relish. Makes 8 servings.

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• Christmas |
• Cranberries |
• Easter |
• Entrees |
• Oranges |
• Pork Loin |
• Thanksgiving

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• Main Courses |
• Main Courses |
• Pork Dinners