Cranberry Orange Pork Roast

• Gluten free

• Meat

  • 1 Pork loin roast (3 to 4 pounds, boneless

• Produce

  • 1/2 cup Cranberries, dried

• Condiments

  • 1/3 cup Balsamic vinegar
  • 3/4 cup Orange marmalade

• Baking & Spices

  • 1/4 cup Brown sugar, packed
  • 1/2 tsp Pepper
  • 1 tsp Salt

• Oils & Vinegars

  • 1 tbsp Coconut oil

Found on whattheforksfordinner.com

Ingredients

• 1 boneless pork loin roast (3 to 4 pounds)
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 tablespoon coconut oil
• ¾ cup orange marmalade
• ½ cup dried cranberries
• ⅓ cup balsamic vinegar
• ¼ cup packed brown sugar

Directions

• Sprinkle roast with salt and pepper. In a large skillet, heat coconut oil over medium-high heat. Brown roast on all sides.Transfer browned roast to a 6-qt. crock pot.
• In a small bowl, mix marmalade, cranberries, vinegar and brown sugar until blended; pour over roast. Cook, covered, on low 3-4 hours or until tender and the internal temperature should read at least 145°.
• Remove roast from crock pot. Let stand covered with foil for about15 minutes before slicing to allow juice to stay in the meat when sliced.
• Remove fat from cooking juices. Serve pork with sauce