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Berry Barbecued Pork Roast

Moist and tender, this elegant pork roast topped with a thick ruby-red cranberry barbecue sauce is sure to please dinner guests! Doris Heath of Franklin, North Carolina sent the recipe.
  • Total Time
    Prep: 15 min. Bake: 1 hour + standing
  • Makes
    12 servings


  • 1 boneless rolled pork loin roast (3 pounds)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 cups fresh or frozen cranberries
  • 1 cup sugar
  • 1/2 cup orange juice
  • 1/2 cup barbecue sauce


  • Sprinkle roast with salt and pepper. Place with fat side up on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 45 minutes.
  • Meanwhile, in a saucepan, combine the cranberries, sugar, orange juice and barbecue sauce. Bring to a boil. Reduce heat to medium-low; cook and stir for 10-12 minutes or until cranberries pop and sauce is thickened.
  • Brush some of the sauce over roast. Bake 15-20 minutes longer or until a thermometer reads 145°, brushing often with sauce. Let stand for 10 minutes before slicing. Serve with remaining sauce.
Nutrition Facts
3 ounce-weight: 262 calories, 8g fat (3g saturated fat), 67mg cholesterol, 190mg sodium, 23g carbohydrate (0 sugars, 1g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1/2 fruit.

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  • angi.gates
    Oct 2, 2014

    I love, love, love this recipe. I actually used an extra lean tenderloin the first time I tried it and it is my husband's and kids favorite roast. I have used it for both Christmas and Thanksgiving. This year I am using it again for Thanksgiving with a extra lean tenderloin again.

  • cndnstars
    Dec 5, 2011

    I also used a can cranberry but I used the jelled one ( it's what I had on hand) . I also didn't have orange juice, but I had the concentrate and it came out wonderful! I used half concentrate to the recipe and water for the other half. Much less sugar also. I loved it! will definitely make this again. Maybe use it on a ham next time :) .

  • Eaglemccloud
    Aug 5, 2010

    I entered this in my local county fair with a few changes. I used a pork tenderloin, 4 cups whole berry cranberry sauce( couldn't find fresh or frozen cranberries anywhere), omitted the sugar because of the canned berries, and accidentally doubled the salt and pepper. I also ended up baking it for about 60 minutes. The dish got 1st place with comments on how juicy and tender it was. There wasn't much left by the time I picked the dish back up. I've had several requests for the recipe.

  • hhause
    Mar 16, 2010

    We were invited to dinner with friends. They used pork tenderloin (one of my favorites) and it was wonderful. We'll be serving this again and again.

  • dhyde
    Feb 25, 2010

    my family loved this recipe....

  • linda59
    Mar 24, 2009

    This is my favorite roast pork recipe. I used tin whole berry cranberrys (as cranberries were not available at that time). Used only 1 Tbsp. of sugar (as cranberry sauce sweet enough)and added the barbecue sauce with orange juice. I baked the roast w/the lid on. Really delicious. *****