Cranberry Roast Pork
Elevate your dinner table with this irresistible Cranberry Roast Pork recipe! Featuring a tender, juicy boneless pork loin roast, this dish is smothered in a luscious cranberry-orange glaze made with whole berry cranberry sauce, fresh orange juice, and a hint of Dijon mustard for a tangy-sweet balance. A touch of brown sugar, aromatic minced garlic, and fragrant dried thyme round out the flavors, making this roast both savory and satisfying. The pork is seared to golden perfection, roasted slowly to ensure maximum tenderness, and finished with a vibrant glaze for a festive presentation. Perfect for holiday feasts or an elegant weeknight dinner, this show-stopping entrée pairs beautifully with seasonal sides like roasted vegetables or creamy mashed potatoes. Ideal for impressing your guests, this Cranberry Roast Pork is a harmonious blend of sweet, savory, and citrusy notes that will leave everyone asking for seconds!
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Recipe Information
Ingredients
- 3 pounds boneless pork loin roast
- 1 cup cranberry sauce (whole berry or jellied)
- 0.5 cup orange juice
- 2 tablespoons brown sugar
- 2 teaspoons Dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C).
In a small bowl, whisk together cranberry sauce, orange juice, brown sugar, Dijon mustard, minced garlic, dried thyme, salt, and black pepper to create the cranberry glaze.
Heat olive oil in a large, oven-safe skillet over medium-high heat.
Sear the pork loin roast on all sides in the hot skillet until golden brown, about 2-3 minutes per side.
Remove the skillet from the heat and pour the cranberry glaze evenly over the pork loin roast.
Cover the skillet with aluminum foil or transfer the roast to a roasting pan and cover tightly with foil.
Place the covered pork in the preheated oven and roast for 1 hour.
Uncover the pork and continue roasting for an additional 15-30 minutes, or until the internal temperature of the pork reaches 145°F (63°C) when measured with a meat thermometer.
Remove the pork from the oven and let it rest for 10 minutes to allow the juices to redistribute.
Slice the pork into thick medallions, spoon the cranberry glaze from the skillet over the slices, and serve warm.
Nutrition Facts
Calories |
591 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.0 g | 31% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 187 mg | 62% | |
| Sodium | 512 mg | 22% | |
| Total Carbohydrate | 22.6 g | 8% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 21.1 g | ||
| Protein | 67.1 g | 134% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 38 mg | 3% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 949 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.
