Pork Loin Roast with Cranberry Glaze Super Delicious
Elevate your dinner table with this show-stopping Pork Loin Roast with Cranberry Glaze! Perfect for holidays or special gatherings, this juicy, tender pork loin is seasoned with garlic, fresh rosemary, and thyme, creating a savory base that pairs beautifully with the sweet-tart cranberry glaze. Made with whole berry or jellied cranberry sauce, orange juice, honey, and a touch of Dijon mustard, the glaze adds a festive burst of flavor and color. The roast is first seared for a golden crust, then basted with the glaze as it slow roasts to perfection in the oven. Ready in under two hours, this impressive dish serves six and is ideal for impressing guests or upgrading a weeknight dinner. Serve it sliced with extra cranberry glaze for a sophisticated, mouthwatering finish that celebrates the best of sweet-and-savory flavor combinations.
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Recipe Information
Ingredients
- 3 pounds Pork loin roast
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 3 cloves Garlic cloves, minced
- 1 tablespoon Fresh rosemary, chopped
- 1 teaspoon Fresh thyme leaves
- 1 cup Cranberry sauce (whole berry or jellied)
- 2 tablespoons Orange juice
- 1 tablespoon Honey
- 1 teaspoon Dijon mustard
Instructions
Preheat your oven to 375°F (190°C).
Pat the pork loin roast dry with paper towels and season all over with salt and black pepper.
Heat olive oil in a large oven-safe skillet or roasting pan over medium-high heat. Sear the pork loin on all sides until golden brown, about 2-3 minutes per side.
Remove the skillet from the heat. Add the minced garlic, chopped rosemary, and thyme leaves, rubbing them over the pork loin to evenly coat.
In a small saucepan over medium heat, combine the cranberry sauce, orange juice, honey, and Dijon mustard. Cook for 2-3 minutes, stirring occasionally, until the mixture is smooth and slightly thickened.
Pour half of the cranberry glaze over the pork loin, reserving the remaining half for serving.
Transfer the skillet or roasting pan to the preheated oven. Roast the pork loin for 60-75 minutes, or until the internal temperature reaches 145°F (63°C). Baste the roast with additional glaze every 20 minutes.
Remove the pork loin from the oven and allow it to rest for 10 minutes before slicing.
Serve the pork loin slices drizzled with the reserved cranberry glaze. Enjoy!
Nutrition Facts
Calories |
4014 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 219.9 g | 282% | |
| Saturated Fat | 72.4 g | 362% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1075 mg | 358% | |
| Sodium | 5695 mg | 248% | |
| Total Carbohydrate | 118.5 g | 43% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 110.4 g | ||
| Protein | 368.8 g | 738% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 300 mg | 23% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 5956 mg | 127% | |
*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.
