Orange Cranberry Pork Loin Roast

Orange Cranberry Pork Loin Roast

Native Americans harvested wild cranberries and used them medicinally and in a variety of foods and drinks.

National Geographic writes that the berries were used in an energy bar-like food called “pemmican,” which served as a vital source of nutrition for fur traders during the winter months.


Try This Deliciously Yummy Cranberry Walnut Mandarin Orange Salad


Cultivation of the cranberry started in the United States in 1816 by a Revolutionary war veteran by the name of Captain Henry Hall.

History reports that he came across a cranberry vine thriving in some sand on Cape Cod.

Cranberry sauce may be a Thanksgiving staple, but it wasn’t available in a can until 1912.

The Smithsonian Magazine under Arts & Culture says that a lawyer named Marcus L. Urann revolutionized the canning industry by purchasing a cranberry bog and canned cranberries.

He eventually formed a cranberry cooperative that renamed itself Ocean Spray.

Orange Cranberry Pork Loin Roast

2-3 pound boneless pork loin roast

olive oil

salt and pepper to taste

3/4 cup orange juice divided

1/4 cup apple cider vinegar

1/2 jar or 8 ounces sweet orange marmalade

1/2 can or 7 ounces whole cranberry sauce

Preheat oven to 375 F.

Place pork in a shallow roasting pan or grill pan and pat dry with a paper towel.

Rub all sides with olive oil.

Season with salt and pepper on all sides.

Sear each side over high heat for 2 minutes per side, 10 minutes total.

While searing, make your sauce. In a medium bowl, stir together the 1/2 cup orange juice, vinegar, marmalade, and cranberry sauce.

Place seared pork in a large roasting pan and pour sauce over the pork.

Cook for 60-80 minutes or until internal temperature reaching 140-145 in the most central part of the pork. Baste every 20 minutes in orange juice mixture.

Remove from oven and place pork on a foil tented plate to rest for 10 minutes.

While pork is resting, add remaining 1/4 cup orange juice to the juices left over from cooking.

If your roasting pan is stovetop safe you can just keep all the sauces in the pan or if not, add to a saucepan.

Orange Cranberry Pork Loin Roast

Bring sauce to a boil and then reduce to a simmer while pork rests.

Slice and serve pork, drizzled with more sauce and garnished with orange slices and fresh cranberries.

Plate and serve with your favorite side dish.

Orange Cranberry Pork Loin Roast

Roasted Butternut Squash with Apples Cranberries and Candied Walnuts

Roasted Butternut Squash with Apples Cranberries and Candied Walnuts in a serving bowl Here is a great dish that we believe you don’t have to wait until the Autumn months to enjoy. Cranberries are harvested September thru November, and are found fresh in the stores in the months of November and December. Cranberries are always associated with Thanksgiving and Christmas dinners.

Cranberries freeze well for up to one year, so why not buy yourself a few extra bags to enjoy them other parts of the year.

Did you know that in January the packaged cranberries that have not sold are reduced in price, which has been from 98 cents to around $1.25 around the past few years. The bags that do not sell, the markets store away in their freezers until next year.

Continued Downfall of the Bee Only Intensifies MalnutritionCranberries are another food crop that depend on bees for pollination. The fruit is a berry, and it is larger than the leaves of the plant.

Once the berry starts to form, it is initially white, turning a deep red when fully ripe. The berry has an acidic taste that can overwhelm its sweetness.

—Read More About Our Declining Pollinator Population: Continued Downfall of the Bee Only Intensifies Malnutrition —

Cranberries are related to bilberries, blueberries, and huckleberries.

Cranberry Field harvestA common misconception about cranberry production is that the beds remain flooded throughout the year, but rather the beds are irrigated regularly to maintain soil moisture during the growing season.

Beds are flooded in the autumn to facilitate harvest and again during the winter to protect against low temperatures.

Our feature recipe is an example of how you can enjoy those cranberries throughout the year, and here is what you will need to enjoy the flavors of – Roasted Butternut Squash with Apples Cranberries and Candied Walnuts.

1 large butternut squash, peeled and diced into 1-inch cubes

2 large cooking apples, peeled, seeded and diced into 1/2-inch cubes

3/4 cup fresh or frozen cranberries

1/2 cup brown sugar, can use coconut sugar

1/4 cup butter, melted

1 tablespoon gluten-free flour

1 teaspoon Himalayan salt

1 teaspoon 5-star Chinese spice

1/2 cup candied walnut pieces

Preheat oven to 350 degrees

three images of diced fruitsIn a large bowl mix in prepared fruits (yes butternut squash is actually a fruit). Next mix in spice mix and butter, mix in until well coated.

sweet spice mix for Roasted Butternut Squash with Apples Cranberries and Candied WalnutsIn a small bowl, mix together the flour, brown sugar, salt, and spice.

Roasted Butternut Squash with Apples Cranberries and Candied Walnuts ready to roastSpoon coated fruit mix into a 13 X 9 inch baking glass pan.

Roast 50-60 minutes for a tender dish, and for or a lighter crunchy bit, roast for 30 minutes. Test the squash to feel its crunchiness by forking the squash and eating it, and if the squash has a slight firm texture but not mushy, then it’s done roasting.candied walnutsWe found these candied walnuts in the Whole Foods Market. The are walnut halves, which we broke up into pieces.

Roasted Butternut Squash with Apples Cranberries and Candied Walnuts in a serving bowlSpoon the roasted fruit into a serving bowl and top with candied walnuts. Before serving, mix walnuts in. You also have the option to serve the side dish with the walnuts on the side, allowing your family and guests to spoon on the walnuts if they wish.

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Orange Cranberry Muffins

Orange Cranberry Muffins

The orange peel and the pith both contain a unique flavonoid called hesperidin which has shown to reduce bad LDL cholesterol as well as helps to lower triglycerides or fat in the blood.

Hesperidin also helps improve blood vessel function, lowers blood pressure and helps to reduce inflammation in the body.

This Orange Cranberry Muffin recipe is a wonderful bread recipe that uses the whole orange, not just the zest or orange extract.

Here is what you will need:

Orange Cranberry Bread Ingredients

2 small oranges

1 cup orange juice

2 eggs, large

1 cup butter, softened (2 sticks)

1 1/3 cups sugar

1 tsp. salt

2 tsp. baking powder

2 tsp. baking soda

3 cups flour

1 cup cranberries, chopped fresh

The ingredients are for baking the batter in a 9 X 9 inch baking pan. To make muffins or cupcakes cut each ingredient in half (makes 12 muffins).

Preheat your oven to 350 degrees.

whole oranges and orange jucie in processor

 Wash oranges and cut into pieces. Remove seeds.  Place orange pieces and orange juice into food processor.

oranges processed

Process until oranges are finely chopped. Add eggs and butter; process for 3 seconds until combined. You could replace the butter with 1 cup coconut oil.

Orange Cranberry Bread ingredients in bowl ready to mix

Sift the remaining 5 ingredients in a large bowl. Next pour processed orange and juice into the center of the dry ingredients, add cranberries; stir until moistened. Do not over mix.

Orange Cranberry Bread batter in a lined 9 x 9 inch pan

As was stated at the on set, you can make muffins by cutting the ingredients in half or use the recipe as is and pour the batter into a parchment lined 9 x 9 baking pan.

Place in oven and bake for 30 to 45 minutes (for bread) or 15 to 20 minutes (for muffins)  until a wooden pick comes out clean when inserted. Cool in pan 10 minutes remove to wire rack to cool completely.

nside view of fresh Orange Craberry Bread

Here’s a look of how a fresh whole Orange Cranberry Bread looks like on the inside. This cake is packed with 100% of your daily need for vitamin-C.

Orange Cranberry Muffins

 To top the muffins, combine one 8 ounce cream cheese (room temperature) with a few drops of orange food coloring and 1 teaspoon of orange extract.

Using a pastry pipe, pipe orange cream cheese over each muffin.

Next chop 1/2 to 3/4 cup of fresh cranberries and spoon over cream cheese on each muffin. Enjoy!!

 

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