Oven Barbecued Cranberry Pork Roast
Transform your next dinner into a show-stopping feast with this Oven Barbecued Cranberry Pork Roast! Featuring a tender, juicy boneless pork loin roast infused with an irresistible blend of whole cranberry sauce, tangy barbecue flavors, and sweet brown sugar, this recipe is a delightful harmony of savory and sweet. Enhanced with a touch of yellow mustard, apple cider vinegar, and aromatic dried thyme, the homemade cranberry-barbecue glaze perfectly complements the roasted pork. The secret lies in the slow oven-baking process, which locks in the flavors and guarantees succulent results. Ideal for holiday celebrations or cozy family dinners, this dish pairs beautifully with sides like creamy mashed potatoes or caramelized roasted vegetables. With minimal prep and a tantalizing glaze that’s basted throughout the cooking process, this recipe is an effortless way to elevate your mealtime experience. Perfect for those searching for comforting pork roast recipes with a creative twist!
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Recipe Information
Ingredients
- 3 lbs boneless pork loin roast
- 1 can (14 oz) whole cranberry sauce
- 1 cup barbecue sauce
- 0.25 cup packed brown sugar
- 2 tbsp yellow mustard
- 1 tbsp apple cider vinegar
- 1 tsp garlic powder
- 0.5 tsp dried thyme
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp olive oil (for searing)
Instructions
Preheat your oven to 350°F (175°C).
Heat the olive oil in a large skillet over medium-high heat.
Season the pork loin roast with salt and black pepper, then sear it on all sides in the hot skillet until golden brown, about 2-3 minutes per side. Remove from the skillet and set aside.
In a medium bowl, mix together the cranberry sauce, barbecue sauce, brown sugar, mustard, apple cider vinegar, garlic powder, and dried thyme until well combined.
Place the seared pork roast in a roasting pan or oven-safe dish.
Pour the cranberry-barbecue mixture over the pork roast, ensuring it is fully coated.
Cover the roasting pan tightly with aluminum foil to lock in moisture.
Bake the roast in the preheated oven for about 2 hours, or until the internal temperature reaches 145°F (63°C). Baste the roast with the cranberry-barbecue sauce every 30 minutes for a more flavorful glaze.
Once cooked, remove the foil and let the roast rest for 10 minutes before slicing.
Serve the pork roast with the cranberry-barbecue sauce drizzled on top or on the side, along with your favorite sides such as mashed potatoes or roasted vegetables.
Nutrition Facts
Calories |
4852 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 221.1 g | 283% | |
| Saturated Fat | 72.1 g | 360% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1075 mg | 358% | |
| Sodium | 6363 mg | 277% | |
| Total Carbohydrate | 331.1 g | 120% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 284.9 g | ||
| Protein | 371.9 g | 744% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 454 mg | 35% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 6746 mg | 144% | |
*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.
