Pork Roast with White Beans and Cranberries
Elevate your weeknight dinner or holiday meal with this hearty and flavorful Pork Roast with White Beans and Cranberries recipe. A tender, golden-brown pork loin roast takes center stage, complemented by a savory mix of white beans and the bright, tangy sweetness of dried cranberries. Searing the pork before slow-roasting ensures a rich, caramelized crust, while the onion, garlic, and chicken broth create a deeply aromatic sauce that ties the dish together. This one-pan wonder is as comforting as it is impressive, making it perfect for gatherings or a cozy family dinner. Garnished with fresh parsley for a burst of color and freshness, this dish pairs beautifully with your favorite sides or a simple green salad. With minimal prep and maximum flavor, it’s a must-try for fans of wholesome, rustic recipes!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 pounds pork loin roast
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 4 cloves garlic cloves, minced
- 1 yellow onion, diced
- 2 cups chicken broth
- 2 15-ounce cans canned white beans, drained and rinsed
- 0.5 cup dried cranberries
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C).
Pat the pork loin roast dry with paper towels and season it all over with salt, black pepper, and dried thyme.
In a large oven-safe skillet or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.
Sear the pork roast on all sides until it is golden brown, about 2-3 minutes per side. Remove the pork from the skillet and set it aside.
In the same skillet, lower the heat to medium and add the diced onion and minced garlic. Sauté until the onion becomes soft and translucent, about 3-4 minutes.
Pour in the chicken broth and scrape the bottom of the pan to release any browned bits. Bring the broth to a simmer.
Stir in the white beans and dried cranberries, mixing to combine.
Nestle the seared pork roast back into the skillet, spooning some of the bean and cranberry mixture over the top of the meat.
Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven. Roast for 60 minutes.
Remove the lid or foil and continue roasting for an additional 15-20 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
Once cooked, remove the skillet from the oven and let the pork rest for 10 minutes before slicing.
Garnish the pork roast and bean mixture with fresh parsley before serving. Enjoy!
Nutrition Facts
Calories |
4594 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 222.1 g | 285% | |
| Saturated Fat | 73.1 g | 366% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1075 mg | 358% | |
| Sodium | 7625 mg | 332% | |
| Total Carbohydrate | 202.2 g | 74% | |
| Dietary Fiber | 47.4 g | 169% | |
| Total Sugars | 56.5 g | ||
| Protein | 422.2 g | 844% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 772 mg | 59% | |
| Iron | 32.1 mg | 178% | |
| Potassium | 9118 mg | 194% | |
*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.
