The prep time on this roast is practically zero. Serve it with mashed potatoes or creamy polenta.
Pork and Cranberry Roast
(adapted for the Sun Oven from The Noble Pig)
Ingredients
1 boneless pork roast (4 to 5 pounds), trimmed of excess fat, and cut into 2 or three large pieces
Kosher salt, pepper, and garlic powder to taste for seasoning the roast
1 can (20-ounce) crushed pineapple
1 can (14.5-ounce) whole berry cranberry sauce
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon kosher salt
Preparation
Set Sun Oven out to preheat.
Pat the roast dry and rub with salt, pepper, and garlic powder. Place the meat in a large pot or roasting pan. In a large bowl, combine the pineapple, cranberry sauce, cloves, nutmeg, and salt. Pour the mixture over the meat. Cover and cook in the Sun Oven until the meat is tender, 2 1/2 to 3 hours. Serve sliced topped with sauce.
Makes 6 servings.
