Pork Roast With Spicy Cranberry Orange Glaze
![Recipe uses Original Red Sauce](https://www.tabasco.com/wp-content/uploads/2022/08/OriginalRed_CGI_Bottle_1000x2000-100x200.png)
![Pork Roast With Spicy Cranberry Orange Glaze](https://www.tabasco.com/wp-content/uploads/2017/04/4072-320x167.jpg 320w,https://www.tabasco.com/wp-content/uploads/2017/04/4072-640x334.jpg 640w,https://www.tabasco.com/wp-content/uploads/2017/04/4072.jpg 840w)
Ingredients
![TABASCO® Original Red Sauce](https://www.tabasco.com/wp-content/uploads/2022/08/OriginalRed_CGI_Bottle_500x1000-250x500.png 250w,https://www.tabasco.com/wp-content/uploads/2022/08/OriginalRed_CGI_Bottle_500x1000.png 500w,https://www.tabasco.com/wp-content/uploads/2022/08/OriginalRed_CGI_Bottle_500x1000-100x200.png 100w)
Preparation
Preheat oven to 350°F.
Sprinkle pork roast with salt and ground ginger. Place pork roast, fat-side up, in large roasting pan. Insert meat thermometer into center of roast, being careful that pointed end of thermometer does not touch bone. Roast 2 to 2 1/2 hours until thermometer reaches 155°F to 160°F.
Meanwhile, combine orange marmalade, cranberries, mustard and TABASCO® Sauce in medium bowl. Brush pork roast with mixture after 1 hour, brushing occasionally with mixture every 15 minutes.
Remove roast to a platter. Cover loosely with foil; let stand 15 minutes. Skim fat off pan juices. Serve roast with pan juices if desired. Garnish roast with rosemary sprigs.
Serving suggestion: Serve pork roast with oven-roasted butternut squash chunks and Brussels sprouts.