This recipe was borne out of a surplus of fresh cranberries I was left with in my freezer following the holidays this year. I had no idea what I wanted to do with them until I happened upon a great deal on a pork roast. Cranberry and pork go well together, apples and pork go well together, cranberries and apples certainly go well together ... throw in a jalapeno for a little heat/flavor and some butter, and how can you go wrong???
Whenever I make a roast, I add carrots and onions to the pan. In this case, I decided to skip the carrots in favor of more apple, so I sliced both into thick rings and used them like a rack, so as the butter in the coating melted down, it would help cook and flavor the rings and the drippings for a gravy.
When it comes to the apples, you want to chose a sweet variety to counter the tartness of the cranberries. Also, a firmer apple so it hold up well - I used my favorite, Macoun. As for the roast, mine was on the smaller side, as I recall, about 2 1/2 lbs. If you are making a larger roast, just plan on either a thinner layer of the coating, or coating the top and sides, but not the bottom - there should still be plenty.
1 pork roast
1 lg sweet onion
2 c whole cranberries
1 stick butter
1 1/2 c broth or water
1 T flour
Gravy master - optional
- Preheat oven to 350⁰.
- Pat the roast dry with paper towels, then season well with salt and pepper.
- Core, peel, and slice two of the apples and the onion into thick rings and place in a roasting pan - onions first, then the apples on top.
- Core, peel, and rough chop the third apple and add to the bowl of your food processor, along with the cranberries and chopped jalapeno (how much of the seeds and pith you keep will determine the heat).
- Pulse until chopped and evenly distributed, then add the butter and continue to run until it turns into sort of a cross between a compound butter and a paste.
- Spread the cranberry mixture all over the roast and then place the roast on top of the apple and onion rings.
- Pour enough liquid into the bottom of the pan to at least partially cover the onions to help them cook and so the juices and butter will melt down into the liquid to start your gravy.
- Figure on roasting for roughly 20-30" per pound, and you want an internal temp of at least 145⁰ when done.
- Transfer the cooked roast and the apple/onion rings to a serving platter to rest - can tent loosely with foil.
- Add the 1T of flour to a saucepan, along with about 1/4 c of the pan juices, and whisk until smooth over medium heat. Add the remaining pan juices and bring up to a boil to thicken. Season with salt and pepper to taste, adding additional broth or water if necessary. If a lot of the cranberry juice ended up in your gravy, giving it a pinkish hue, go ahead and add a drop or two of gravy master.
|See how juicy?! 👍|