Pineapple Cranberry Pork Roast
Transform your next dinner into a masterpiece with this Pineapple Cranberry Pork Roast—a delectable blend of savory and sweet flavors that’s perfect for special occasions or a comforting family meal. Featuring tender, juicy pork loin roast infused with a vibrant glaze made from tangy pineapple chunks, tart dried cranberries, and a touch of warm spices like cinnamon and ginger, this dish delivers a flavor explosion in every bite. Enhanced with a splash of orange juice, soy sauce, and a caramel-like sweetness from brown sugar, this recipe strikes the ultimate balance between sweet and savory. The pork is beautifully seared for a golden crust, then slow-roasted to perfection under a fruity, aromatic sauce. Ideal for holiday gatherings or weeknight entertaining, serve it with the luscious pineapple-cranberry glaze spooned over the top for a show-stopping main course that’s as beautiful as it is delicious. Keywords: pineapple cranberry pork roast, savory-sweet pork recipe, tender pork loin, roasted pork with fruit glaze.
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Recipe Information
Ingredients
- 3 lbs pork loin roast
- 2 cups pineapple chunks (fresh or canned, drained)
- 1 cup dried cranberries
- 0.5 cup brown sugar
- 0.75 cup orange juice
- 2 tablespoons soy sauce
- 3 garlic cloves, minced
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons ground ginger
- 2 tablespoons olive oil
- 1 teaspoons salt
- 0.5 teaspoons black pepper
Instructions
Preheat your oven to 350°F (175°C).
In a small mixing bowl, combine the pineapple chunks, dried cranberries, brown sugar, orange juice, soy sauce, minced garlic, cinnamon, and ground ginger. Set this mixture aside.
Pat the pork loin roast dry with paper towels and rub it all over with olive oil, salt, and black pepper.
In a large oven-safe skillet or roasting pan, heat a little olive oil over medium-high heat. Sear the pork roast on all sides until golden brown, about 2-3 minutes per side.
Remove the pan from heat and pour the pineapple-cranberry mixture evenly over the pork.
Cover the roasting pan with aluminum foil and place it in the preheated oven.
Bake the pork roast for 1 hour 30 minutes to 2 hours, or until the internal temperature reaches 145°F (63°C) when measured with a meat thermometer.
About halfway through cooking, baste the pork with the juices from the bottom of the pan for extra flavor and moisture.
Once fully cooked, remove the pork roast from the oven and let it rest under foil for 10 minutes before slicing.
Serve the pork roast with the pineapple-cranberry glaze spooned over the top for a deliciously sweet and tangy finish.
Nutrition Facts
Calories |
4636 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 219.9 g | 282% | |
| Saturated Fat | 72.4 g | 362% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 1075 mg | 358% | |
| Sodium | 4434 mg | 193% | |
| Total Carbohydrate | 265.8 g | 97% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 226.4 g | ||
| Protein | 375.2 g | 750% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 449 mg | 35% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 6950 mg | 148% | |
*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.
