Cranberry Apple Pork Loin Roast
Elevate your dinner table with this stunning Cranberry Apple Pork Loin Roast—a savory-sweet masterpiece perfect for the holiday season or any special occasion. Featuring a tender, juicy pork loin roasted to perfection, this recipe harmoniously blends the tartness of fresh cranberries, the natural sweetness of Granny Smith apples, and a hint of honey for an unforgettable flavor profile. Searing the pork locks in its juices, while a bed of caramelized onions, garlic, and a lightly spiced apple-cider sauce infuses every bite with cozy, autumnal flavors. Finished with a glossy, thickened cranberry-apple glaze and garnished with fresh parsley, this dish is as visually impressive as it is delicious. Ready in just under two hours and serving six, this show-stopping roast pairs beautifully with mashed potatoes or roasted vegetables for a comforting, elegant meal.
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Recipe Information
Ingredients
- 3 pounds pork loin roast
- 1 teaspoons salt
- 1 teaspoons ground black pepper
- 1 teaspoons dried rosemary
- 2 tablespoons olive oil
- 1 cup unsweetened apple juice
- 1 cup fresh cranberries
- 2 tablespoons honey
- 2 pieces Granny Smith apples, peeled, cored, and sliced
- 1 piece yellow onion, thinly sliced
- 3 pieces garlic cloves, minced
- 1 cup chicken broth
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Pat the pork loin roast dry with paper towels. Rub the surface evenly with salt, pepper, and dried rosemary.
In a large, oven-safe skillet or Dutch oven, heat the olive oil over medium-high heat. Sear the pork loin roast on all sides until golden brown, about 2-3 minutes per side. Remove the pork from the skillet and set it aside.
In the same skillet, lower the heat to medium and add the sliced onion and minced garlic. Sauté until softened and fragrant, about 3 minutes.
Add the apple slices and fresh cranberries to the skillet, then stir in the apple juice, chicken broth, and honey. Cook for 2-3 minutes until slightly reduced.
Return the seared pork loin to the skillet, nestling it among the fruit mixture. Spoon some of the sauce over the top of the roast.
Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven. Roast for 60-70 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
Once cooked, remove the skillet from the oven and transfer the pork loin to a cutting board. Tent it loosely with foil and let it rest for 10 minutes.
Meanwhile, place the skillet with the cranberry-apple mixture back on the stovetop over medium heat. Mix the cornstarch and water in a small bowl to create a slurry, then stir it into the skillet. Cook for 2-3 minutes until the sauce thickens.
Slice the rested pork loin into 1/2-inch thick slices. Serve it with the cranberry-apple mixture spooned over the top.
Garnish with freshly chopped parsley and serve immediately. Enjoy!
Nutrition Facts
Calories |
558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.7 g | 37% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 540 mg | 23% | |
| Total Carbohydrate | 26.1 g | 9% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 16.7 g | ||
| Protein | 47.5 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 48 mg | 4% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 937 mg | 20% | |
*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.
