Blushing Pork Loin
Elevate your dinner table with the irresistible flavors of Blushing Pork Loin, a tender and juicy centerpiece that’s as dazzling to the palate as it is to the eye. This recipe features a two-pound pork loin seasoned with a fragrant blend of salt, pepper, and garlic powder, then seared to golden perfection before being bathed in a glistening glaze of whole-berry cranberry sauce, tangy orange juice, honey, and Dijon mustard. The roast is basted and finished with a caramelized top layer, delivering layers of sweet, savory, and tangy notes in every bite. Perfect for holiday celebrations or an elegant weeknight dinner, this pork loin pairs beautifully with roasted vegetables, mashed potatoes, or a crisp green salad. Garnished with fresh rosemary sprigs for a touch of sophistication, it’s a must-try dish that’s as easy as it is impressive. Ready in just over 90 minutes, Blushing Pork Loin is your new go-to recipe for unforgettable dining occasions.
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Recipe Information
Ingredients
- 2 pounds Pork loin
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 1 cup Cranberry sauce (whole berry)
- 1 cup Orange juice
- 2 tablespoons Honey
- 1 tablespoon Dijon mustard
- 2 sprigs Fresh rosemary (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Pat the pork loin dry with paper towels and rub it evenly with salt, black pepper, and garlic powder.
In a large oven-safe skillet or roasting pan, heat olive oil over medium heat. Sear the pork loin for 2-3 minutes on each side until golden brown. Remove the skillet from heat.
In a medium bowl, whisk together the cranberry sauce, orange juice, honey, and Dijon mustard until smooth.
Pour half of the glaze over the seared pork loin, ensuring it is evenly coated. Reserve the other half of the glaze.
Cover the skillet or roasting pan with aluminum foil and transfer it to the oven. Roast for 60 minutes, basting the pork with its juices every 20 minutes.
After 60 minutes, remove the foil and pour the reserved glaze over the pork loin. Increase the oven temperature to 400°F (200°C) and continue roasting for an additional 15-20 minutes, or until the pork reaches an internal temperature of 145°F (63°C).
Remove the pork loin from the oven and let it rest for 10 minutes before slicing.
Garnish with fresh rosemary sprigs if desired, and serve warm.
Nutrition Facts
Calories |
512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.2 g | 34% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 800 mg | 35% | |
| Total Carbohydrate | 26.0 g | 9% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 24.2 g | ||
| Protein | 41.3 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 28 mg | 2% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 748 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
