Cranberry Orange Pork Roast
Transform your dinner table into a festive feast with this mouthwatering Cranberry Orange Pork Roast! This recipe combines the juicy tenderness of a perfectly seared and oven-roasted boneless pork loin with the vibrant flavors of fresh cranberries, zesty orange, and warm spices like cinnamon and cloves. The rich, tangy-sweet cranberry-orange glaze—made with orange juice, honey, brown sugar, and a touch of garlic—perfectly complements the savory pork for an unforgettable meal. Ideal for holiday gatherings or special occasions, this dish not only delivers a burst of seasonal flavor but also fills your home with an irresistible aroma. Serve it with the thickened sauce drizzled on top and pair it with roasted vegetables or creamy mashed potatoes for a complete and elegant dining experience.
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Recipe Information
Ingredients
- 3 pounds boneless pork loin roast
- 1 teaspoon salt
- 1 teaspoon black pepper
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoons ground cloves
- 2 tablespoons olive oil
- 2 cups fresh cranberries
- 1 cup orange juice
- 1 orange zest of orange
- 0.5 cup brown sugar
- 2 tablespoons honey
- 3 cloves garlic, minced
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
Preheat your oven to 350°F (175°C).
Pat the pork loin roast dry with paper towels. In a small bowl, mix together salt, black pepper, ground cinnamon, and ground cloves. Rub this spice mixture all over the pork roast.
In a large oven-safe skillet or Dutch oven, heat the olive oil over medium-high heat. Sear the pork roast on all sides until golden brown, about 2-3 minutes per side. Remove the pork from the skillet and set aside.
In the same skillet, add fresh cranberries, orange juice, orange zest, brown sugar, honey, and minced garlic. Bring the mixture to a simmer and stir until the cranberries start to soften and burst, about 5 minutes.
Return the pork roast to the skillet, spooning some of the cranberry-orange mixture over the top. Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven.
Roast the pork for 1 hour, basting with the cranberry-orange sauce every 20 minutes. Then remove the lid or foil and roast uncovered for an additional 15-20 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
Remove the roast from the oven and transfer it to a cutting board to rest for 10 minutes.
While the pork rests, mix the cornstarch and water together to make a slurry. Place the skillet with the cranberry-orange sauce back on the stovetop over medium heat, and stir in the cornstarch slurry. Cook for 2-3 minutes until the sauce thickens.
Slice the pork roast and serve it with the cranberry-orange sauce spooned over the top. Enjoy!
Nutrition Facts
Calories |
4308 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 220.1 g | 282% | |
| Saturated Fat | 72.5 g | 362% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1075 mg | 358% | |
| Sodium | 3240 mg | 141% | |
| Total Carbohydrate | 193.7 g | 70% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 142.3 g | ||
| Protein | 372.3 g | 745% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 429 mg | 33% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 6738 mg | 143% | |
*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.
