Cranberry Glazed Pork Loin
Transform your holiday table into a culinary masterpiece with this Cranberry Glazed Pork Loin—a show-stopping centerpiece that's as flavorful as it is beautiful. This moist, tender pork loin is lovingly seared to golden perfection before being roasted in a rich, tangy glaze made from whole berry cranberry sauce, Dijon mustard, brown sugar, and fragrant rosemary. The sweet-tart cranberry glaze caramelizes in the oven, creating a glossy, aromatic coating that complements the savory meat perfectly. With a hint of apple cider vinegar for brightness and optional garnishes of fresh cranberries and rosemary sprigs, this dish is as festive in appearance as it is satisfying in taste. Ideal for holidays or special occasions, this recipe requires just 15 minutes of prep time and delivers six generous servings of melt-in-your-mouth pork that's sure to impress.
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Recipe Information
Ingredients
- 3 pounds Pork loin
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 3 cloves Garlic cloves (minced)
- 1 cup Cranberry sauce (whole berry)
- 2 tablespoons Dijon mustard
- 2 tablespoons Brown sugar
- 1 tablespoon Apple cider vinegar
- 1 tablespoon Fresh rosemary (finely chopped)
- 0.5 cup Fresh cranberries (optional, for garnish)
- 2 sprigs Fresh rosemary sprigs (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Pat the pork loin dry with paper towels and season all sides with salt and black pepper.
In a large oven-safe skillet, heat the olive oil over medium-high heat. Add the pork loin and sear for 2-3 minutes on each side until golden brown. Remove from heat.
In a small bowl, mix together the cranberry sauce, Dijon mustard, brown sugar, apple cider vinegar, minced garlic, and chopped rosemary to form the glaze.
Brush about half of the cranberry glaze over the pork loin, ensuring it’s evenly coated.
Place the skillet with the pork loin into the preheated oven. Roast for 60-75 minutes, or until the internal temperature reaches 145°F (63°C) when measured with a meat thermometer.
Halfway through roasting, brush the remaining cranberry glaze over the pork loin for a deeper flavor.
Once the pork loin is fully cooked, remove it from the oven and let it rest for 10 minutes. This allows the juices to redistribute, ensuring a moist and tender result.
Transfer the pork loin to a serving platter. Optionally, garnish with fresh cranberries and rosemary sprigs for a festive presentation.
Slice the pork loin into 1/2-inch thick slices and serve warm. Enjoy!
Nutrition Facts
Calories |
4113 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 224.9 g | 288% | |
| Saturated Fat | 72.4 g | 362% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1075 mg | 358% | |
| Sodium | 6274 mg | 273% | |
| Total Carbohydrate | 130.9 g | 48% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 112.6 g | ||
| Protein | 369.0 g | 738% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 326 mg | 25% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 6023 mg | 128% | |
*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.
