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Sunday, May 24, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Roasted Whole Pork Loin with Cranberry and
Contributed by: Sharon Clanton
  • Pork Loin:
  • 3 to 4 pound pork loin
  • 1 lemon, zest grated,
  • 3 TBS. olive oil
  • 2 TBS minced garlic (6 cloves)
  • Kosher salt
  • Freshly ground black pepperCranberry and apricot conserve:
  • 12 ounce package fresh cranberries
  • 1 cup sugar
  • 1 cup water
  • 1/2 cup dried apricots
  • Juice from 1 orange
Combine all ingredients. Rub over pork. Roast in shallow roasting pan at 350 degrees until the center of the loin is at 160 degrees.
Transfer loin to a platter and cover tightly with aluminum foil. Allow it to rest for 20 minutes. Carve into half inch thick slices.
Bring cranberries, sugar and water to a boil. Cook according to cranberry package directions. Add 1/2 cup dried apricots and orange juice. Serve along side pork loin.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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