Method

Relish:

Quarter and slice unpeeled orange, removing seeds. Coarsely chop orange and cranberries in a food processor. Put in medium saucepan and stir in honey. Bring to a boil over medium-high heat and cook 3 to 4 minutes. Cool. (Yields 3 to 4 cups.)

Meat:

Preheat oven to 325°F.

Carefully score the pork 1/2 inch deep completely around roast, taking care not to cut string holding it together. Combine honey, mustard, pepper, thyme and salt in small bowl; mix well. Place roast on rack in roasting pan. Spoon or brush 2/3 of honey mixture over the meat to coat.

Roast in preheated 325°F oven for 30 minutes. Brush with remaining honey mixture. Roast 20 to 30 minutes longer, or until a meat thermometer registers 155 to 160 degrees.

Allow to stand, tented with foil, 10 minutes before slicing.  Serve with cranberry relish.

Serves: 8

Contributor:  Vivian Laran

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