Cranberry-Apricot Glazed Pork with Farmhouse Potatoes

A simple one-dish meal that feeds a crowd!

Cranberry-Apricot Glazed Pork with Farmhouse Potatoes

Cooking spray
2-pound piece pork shoulder/butt
Kosher salt and freshly ground black pepper

14-ounce can whole berry cranberry sauce 
1/4 cup apricot preserves
2 tablespoons soy sauce
1 tablespoon Dijon mustard 
8 small Yukon gold potatoes
1 tablespoon olive oil
1 tablespoon fresh rosemary leaves
1/4 cup chopped green onions

Preheat the oven to 400 degrees. Coat a shallow roasting pan with cooking spray.
Season the pork all over with salt and pepper. In a bowl, combine the cranberry sauce, apricot preserves, soy sauce, and mustard. Mix until blended. Place the pork in the prepared pan and spoon over the cranberry mixture.
Rub the olive oil all over the potatoes and season them with salt and pepper. Arrange the potatoes in the pan, next to the pork. Sprinkle the potatoes with the rosemary.
Roast the pork and potatoes for 45 to 50 minutes, until the potatoes are fork-tender and the pork reaches an internal temperature of 145 degrees. Let the pork rest 10 minutes before serving (if desired, cover with foil to keep the pork and potatoes warm). Just before serving, top with pork with the green onions.

Serves 6-8


Photo: OZphotography