Cranberry Apricot Pork Roast
Succulent and indulgent, this Cranberry Apricot Pork Roast combines savory flavors with a sweet, tangy fruit glaze for an unforgettable main dish. A tender boneless pork loin roast is perfectly seasoned, seared, and slow-roasted alongside a vibrant blend of dried apricots, cranberries, orange juice, and a touch of Dijon mustard for added depth. The roast is basted with its own luscious glaze as it cooks, ensuring every bite is juicy and flavorful. Finished with a silky, thickened fruit sauce, this elegant centerpiece is perfect for dinner parties, holiday feasts, or any occasion where you want to impress. Serve it with roasted vegetables or mashed potatoes to soak up the incredible glaze—this dish is a must-try for lovers of sweet-savory pairings!
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Recipe Information
Ingredients
- 3 pounds boneless pork loin roast
- 1 cup dried apricots
- 1 cup dried cranberries
- 1 cup orange juice
- 2 tablespoons brown sugar
- 2 tablespoons Dijon mustard
- 3 large garlic cloves, minced
- 1 cup chicken broth
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
Preheat your oven to 325°F (163°C).
In a small bowl, combine the salt, black pepper, and minced garlic. Rub this mixture all over the pork roast to season it.
Heat the olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Sear the pork roast on all sides until golden brown, about 3–4 minutes per side. Remove the pork roast and set it aside.
In the same skillet, add the dried apricots, dried cranberries, orange juice, chicken broth, brown sugar, and Dijon mustard. Stir to combine and bring the mixture to a light simmer.
Return the pork roast to the skillet. Spoon some of the fruit mixture over the top of the roast, then cover the skillet with a lid or aluminum foil.
Transfer the skillet to the preheated oven and roast for 2.5–3 hours, or until the pork reaches an internal temperature of 145°F (63°C). Occasionally baste the pork with the fruit glaze while cooking.
Once cooked, remove the pork roast from the oven and place it on a cutting board to rest for about 10 minutes.
While the pork rests, prepare the glaze. Place the skillet with the remaining fruit mixture on the stovetop over medium heat. In a small bowl, mix the cornstarch with water to create a slurry. Stir the slurry into the fruit mixture and cook until thickened, about 2–3 minutes.
Slice the pork roast into 1/2-inch thick slices. Serve with the cranberry apricot glaze drizzled over the top.
Nutrition Facts
Calories |
4508 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 225.6 g | 289% | |
| Saturated Fat | 72.4 g | 362% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1075 mg | 358% | |
| Sodium | 4510 mg | 196% | |
| Total Carbohydrate | 213.6 g | 78% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 166.3 g | ||
| Protein | 376.6 g | 753% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 398 mg | 31% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 7438 mg | 158% | |
*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.
