Pork Loin with Fruit Sauce
Elevate your dinner table with this elegant Pork Loin with Fruit Sauce, a perfect balance of savory and sweet flavors that will impress family and guests alike. This stunning recipe features a juicy, perfectly seared pork loin infused with rosemary and garlic, accompanied by a luscious fruit sauce made from tangy cranberries, vibrant orange juice, sweet dried apricots, and a touch of honey. Slowly roasted to perfection and finished with a rich, buttery glaze, every bite is packed with bold, complementary flavors. Ideal for special occasions or an elevated weeknight meal, this dish is ready in just over an hour and serves six. Serve with your favorite seasonal side dishes for a meal as beautiful as it is delicious! Keywords: Pork loin with fruit sauce, roast pork recipe, sweet and savory pork, holiday pork dinner, easy pork loin recipe.
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Recipe Information
Ingredients
- 2 pounds Pork loin
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 tablespoon Fresh rosemary
- 3 cloves Garlic cloves, minced
- 1 cup Chicken stock
- 0.5 cup Orange juice
- 2 tablespoons Honey
- 0.5 cup Dried apricots, chopped
- 0.5 cup Fresh cranberries or frozen cranberries
- 2 tablespoons Butter
- 1 tablespoon Cornstarch
- 2 tablespoons Water
Instructions
Preheat your oven to 375°F (190°C).
Pat the pork loin dry with paper towels and season it evenly with salt, black pepper, and chopped fresh rosemary.
In an oven-safe skillet or large frying pan, heat olive oil over medium-high heat. Sear the pork loin on all sides until golden brown, about 3-4 minutes per side. Remove the pork loin from the skillet and set aside.
In the same skillet, add minced garlic and cook for about 1 minute until fragrant. Pour in the chicken stock and orange juice, scraping any browned bits from the bottom of the skillet with a wooden spoon.
Stir in honey, dried apricots, and cranberries. Bring the mixture to a simmer.
Return the pork loin to the skillet and spoon some of the sauce over it. Transfer the skillet to the preheated oven and roast for 25-35 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
Once cooked, remove the pork loin from the skillet and let it rest on a cutting board, tented with foil, for 10 minutes.
Place the skillet with the remaining sauce back on the stovetop over medium heat. Add butter and stir to melt.
In a small bowl, whisk together cornstarch and water to create a slurry. Slowly stir the slurry into the sauce, cooking for 2-3 minutes until the sauce thickens slightly.
Slice the pork loin into 1/2-inch medallions and serve with the fruit sauce drizzled on top. Enjoy!
Nutrition Facts
Calories |
537 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.2 g | 39% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 468 mg | 20% | |
| Total Carbohydrate | 21.3 g | 8% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 15.8 g | ||
| Protein | 43.8 g | 88% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 37 mg | 3% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 852 mg | 18% | |
*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.
