Balsamic Herbed Pork Roast with Cranberry Relish Glaze

• Gluten free

• Meat

  • 1 lb Pork roast, boneless

• Produce

  • 1 Cranberries, fresh
  • 1 1/2 tsp Garlic powder
  • 1 Granny smith apple
  • 1 Herbs, fresh
  • 1 Red onion
  • 1 Rosemary, Fresh sprigs
  • 1 Sage, fresh leaves
  • 1 Thyme, Fresh sprigs

• Condiments

  • 1/2 cup Balsamic vinegar
  • 1 can Berry cranberry sauce, whole

• Baking & Spices

  • 1 tsp Black pepper
  • 2 tsp Kosher salt

Found on kudoskitchenbyrenee.com

Description

Ingredients

• 1 - 3 - 3½ pound boneless pork roast
• 1 red onion, sliced
• 1 granny Smith apple, cored and sliced
• ½ cup balsamic vinegar
• fresh rosemary sprigs
• fresh sage leaves
• fresh thyme sprigs
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1½ teaspoons garlic powder
• 1 can (15 ounces) whole berry cranberry sauce
• Additional fresh herbs for garnish (optional)
• Fresh cranberries for garnish (optional)

Directions

• Preheat oven to 425 degrees.
• Place the sliced apples, onions and some of the fresh herbs in the bottom of the roasting pan, reserving some of the fresh herbs for later.
• Place the pork roast on top of the onions and apples, fat side up.
• Pour the balsamic vinegar evenly over the roast.
• Allow the roast to rest for at least 20 minutes.
• Season the roast with salt, pepper, and garlic powder.
• Add a few additional rosemary and thyme sprigs on top of the roast.
• Place the roast into the preheated oven (center rack) and roast for 30 minutes.
• Remove the roast from the oven and cover the top of the roast evenly with the whole berry cranberry sauce.
• Return the roast to the oven and continue cooking until the internal temperature of the roast reaches 140 degrees.
• Remove the roast from the oven, and cover with foil.
• Allow the roast to sit for at least 10 minutes before placing it on a serving platter and slicing to your desired thickness.
• Serve and enjoy!