- 1/2 tsp ground sage
- 1/2 tsp ground thyme
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 1 3-pound boneless top-loin pork roast, trimmed
- 1 16-ounce can cranberry sauce
- 1/2 cup apple cider
Combine herbs and seasonings to make a rub. Sprinkle mixture over all sides of the meat. Place pork in roasting pan and roast for 1 hour.
Combine cranberry sauce and apple cider in a saucepan and bring to a boil. Reduce heat and simmer for 10 minutes until the sauce is slightly thickened. Spoon 1/2 a cup of the sauce over the meat to glaze. Return meat to the oven and roast for a further 30-40 minutes, or until an instant-read thermometer registers 155 degrees. Remove pork from the oven and cover with foil. Let stand for 15-20 minutes. The meat will continue to cook and reach a safe 160 degrees while it rests. Serve with remaining sauce on the side.
Per Serving: Calories 218, Calories from Fat 55, Total Fat 6.1g (sat 2.1g), Cholesterol 64mg, Sodium 62mg, Carbohydrate 15.9g, Fiber 0.4g, Protein 24.8g