Tangy Cranberry Pork Loin
Elevate your dinner table with this Tangy Cranberry Pork Loin—a show-stopping centerpiece perfect for holidays or special occasions. This dish combines the rich, savory flavor of tender pork loin with the bright, tangy sweetness of a homemade cranberry-orange glaze. Fresh or frozen cranberries are simmered with orange juice, brown sugar, honey, and a hint of cinnamon and thyme to create a luscious sauce that perfectly complements the golden-brown seared pork. Roasted to juicy perfection in the oven, this recipe takes just 15 minutes of prep and is easy enough for weeknight dinners yet elegant enough to impress at your next gathering. Serve it sliced with the cranberry sauce generously drizzled on top for a meal bursting with vibrant flavor and seasonal flair. Perfect for those searching for a festive, crowd-pleasing main course!
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Recipe Information
Ingredients
- 3 pounds pork loin
- 1 teaspoons salt
- 1 teaspoons black pepper
- 2 tablespoons olive oil
- 2 cups cranberries (fresh or frozen)
- 1 cup orange juice
- 1 cup brown sugar
- 2 tablespoons honey
- 2 tablespoons apple cider vinegar
- 2 cloves garlic (minced)
- 0.5 teaspoons cinnamon
- 1 teaspoons thyme leaves (fresh or dried)
Instructions
Preheat your oven to 375°F (190°C).
Pat the pork loin dry with paper towels. Rub it all over with salt and black pepper.
Heat the olive oil in a large oven-safe skillet over medium-high heat. Sear the pork loin on all sides until golden brown, about 3-4 minutes per side.
Remove the skillet from the heat and transfer the pork loin to a plate. Set aside.
In the same skillet, add the cranberries, orange juice, brown sugar, honey, apple cider vinegar, minced garlic, cinnamon, and thyme. Stir well to combine.
Bring the cranberry mixture to a simmer over medium heat, stirring occasionally, until the cranberries start to soften and burst, about 5-7 minutes.
Return the pork loin to the skillet, spooning some of the cranberry mixture over the top.
Cover the skillet with aluminum foil and transfer it to the preheated oven.
Bake the pork loin for 60 minutes, basting it with the cranberry sauce every 20 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
Carefully remove the skillet from the oven and allow the pork loin to rest for 10 minutes before slicing.
Slice the pork loin and serve with the cranberry sauce drizzled on top.
Nutrition Facts
Calories |
796 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.6 g | 47% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 179 mg | 60% | |
| Sodium | 476 mg | 21% | |
| Total Carbohydrate | 54.3 g | 20% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 50.0 g | ||
| Protein | 61.9 g | 124% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 78 mg | 6% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1197 mg | 25% | |
*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.
