Cranberry Pork Roast
Elevate your dinner table with this irresistible Cranberry Pork Roast, a stunning centerpiece brimming with holiday flavors. This recipe combines a tender, juicy boneless pork loin roast, perfectly seasoned with aromatic herbs and spices, and seared to golden perfection. The dish is cloaked in a rich, sweet-tart cranberry glaze, made with whole berry cranberry sauce, orange juice, brown sugar, and Dijon mustard, resulting in a symphony of flavors that’s both comforting and festive. With just 15 minutes of prep and the magic of slow-roasting, this dish is perfect for special occasions or a cozy family dinner. Serve it with a drizzle of thickened cranberry glaze and watch it disappear from plates. Perfect for Christmas, Thanksgiving, or any gathering, this Cranberry Pork Roast is a true showstopper!
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Recipe Information
Ingredients
- 3 pounds boneless pork loin roast
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 2 tablespoons olive oil
- 1 14-ounce can cranberry sauce (whole berry)
- 0.5 cup orange juice
- 2 tablespoons brown sugar
- 1 tablespoon Dijon mustard
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
Preheat your oven to 325°F (163°C).
In a small bowl, combine the salt, black pepper, garlic powder, onion powder, and dried thyme to create a seasoning rub.
Pat the pork loin roast dry with paper towels and rub the seasoning mixture evenly over the entire surface of the 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 skillet from heat.
In a medium bowl, whisk together the cranberry sauce, orange juice, brown sugar, and Dijon mustard until smooth.
Pour the cranberry mixture over the seared pork roast in the skillet or Dutch oven, ensuring the roast is evenly coated.
Cover the skillet or Dutch oven with a lid or aluminum foil and transfer it to the preheated oven.
Bake the pork roast for 2 to 2.5 hours, or until the internal temperature of the roast reaches 145°F (63°C) when measured with a meat thermometer.
Remove the roast from the oven and transfer it to a cutting board. Let it rest for 10 minutes before slicing.
While the pork rests, create the cranberry glaze. In a small bowl, whisk the cornstarch and water together to form a slurry.
Place the skillet or Dutch oven with the cranberry sauce drippings on the stovetop over medium heat. Stir in the cornstarch slurry and cook for 2-3 minutes, or until the sauce thickens to your desired consistency.
Slice the pork roast and serve with the cranberry glaze drizzled over the top. Enjoy!
Nutrition Facts
Calories |
4355 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 222.5 g | 285% | |
| Saturated Fat | 72.4 g | 362% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1075 mg | 358% | |
| Sodium | 3573 mg | 155% | |
| Total Carbohydrate | 198.5 g | 72% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 178.8 g | ||
| Protein | 369.8 g | 740% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 333 mg | 26% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 6183 mg | 132% | |
*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.
