Description
Cranberry Glazed Pork Loin
Ingredients
2–3 lb pork loin roast
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
1 tsp dried rosemary
1/2 tsp dried thyme
For the Cranberry Glaze:
1 1/2 cups fresh or frozen cranberries
1/2 cup honey
1/4 cup balsamic vinegar
1/4 cup orange juice
1 tsp orange zest
1/2 tsp ground cinnamon
1/4 tsp salt
Directions
Prepare the Pork Loin: Preheat the oven to 375°F (190°C). Rub the pork loin with olive oil, salt, black pepper, garlic powder, rosemary, and thyme. Place in a roasting pan or oven-safe skillet.
Sear the Pork: Heat the pan over medium-high heat and sear the pork loin for 2–3 minutes on each side until golden brown. Remove from heat.
Make the Cranberry Glaze: In a saucepan, combine cranberries, honey, balsamic vinegar, orange juice, orange zest, cinnamon, and salt. Bring to a boil, then reduce to a simmer for 10–12 minutes until thickened. Set aside half the glaze for serving.
Roast the Pork: Brush the pork loin with the cranberry glaze and transfer it to the preheated oven. Roast for 45–60 minutes, brushing with glaze every 15 minutes, until the internal temperature reaches 145°F (63°C).
Rest & Serve: Let the pork rest for 10 minutes before slicing. Drizzle with remaining cranberry glaze and garnish with fresh cranberries and rosemary sprigs.
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 6
Calories: 320 kcal per serving
#CranberryPorkLoin #HolidayDinner #FestiveFlavors #SweetAndSavory #RoastedPork #ComfortFood #HolidayRecipes #ElegantMeals #CranberryGlaze
Step-by-Step Guide
1. Prep & Season: Preheat your oven to 375°F (190°C). Pat the pork loin dry with paper towels. In a small bowl, mix the salt, pepper, garlic powder, rosemary, and thyme. Rub the loin with olive oil, then massage the seasoning blend all over the surface.
2. Sear for Flavor: In a large, oven-safe skillet or roasting pan, heat the olive oil over medium-high heat. Carefully place the pork loin in the pan and sear for 2-3 minutes per side until a golden-brown crust forms. This step locks in juices.
3. Create the Glaze: While the pork sears, combine all glaze ingredients in a medium saucepan. Bring to a boil, then reduce heat to a simmer. Cook for 10-12 minutes, stirring occasionally, until cranberries burst and the sauce thickens. Remove from heat and set aside half in a separate bowl for serving.
4. Roast to Perfection: Brush the seared pork loin generously with the glaze. Transfer the skillet to the preheated oven. Roast for 45-60 minutes, brushing with more glaze every 15 minutes, until a meat thermometer inserted into the thickest part reads 145°F (63°C).
5. Rest and Finish: Remove the pork from the oven, tent loosely with foil, and let it rest for a full 10 minutes. This allows the juices to redistribute. Slice, drizzle with the reserved glaze, and serve.
Serving Suggestions
This elegant roast pairs beautifully with sides that complement its sweet and savory profile. Serve it with creamy mashed potatoes or roasted garlic parmesan potatoes to soak up the glaze. For a festive touch, add roasted Brussels sprouts with bacon, a simple arugula salad with a light vinaigrette, or wild rice pilaf. Garnish the platter with fresh rosemary sprigs and a few whole cranberries.
How-to Summary
Season and sear a pork loin, then roast it in a 375°F oven while basting with a homemade glaze of simmered cranberries, honey, balsamic vinegar, orange juice, and warm spices. Cook to 145°F internal temperature, rest, slice, and serve with the extra glaze.
Frequently Asked Questions
Can I use dried cranberries instead of fresh? For the glaze, fresh or frozen are best as they break down and create the right texture. Dried cranberries will not provide the same result.
What if I don’t have an oven-safe skillet? After searing, simply transfer the pork to a standard roasting pan. You can deglaze the searing skillet with a splash of broth or orange juice and add those flavorful bits to your glaze.
How do I store and reheat leftovers? Store sliced pork and glaze separately in airtight containers in the fridge for up to 3 days. Reheat gently in a covered dish in the oven at 325°F or in the microwave to prevent drying out.
Can I make the glaze ahead of time? Absolutely. Prepare the glaze 1-2 days in advance and store it refrigerated. Warm it gently on the stovetop or in the microwave before using.
Is this recipe suitable for a special diet? It is naturally gluten-free. To make it refined sugar-free, ensure your honey is pure and unprocessed.
Common Mistakes to Avoid
- Skipping the Sear: Searing creates a flavorful crust (the Maillard reaction) that adds depth. Don’t rush this step.
- Not Using a Meat Thermometer: Guessing doneness leads to dry pork. 145°F is the safe and juicy target temperature.
- Slicing Immediately After Roasting: Cutting into the pork right away will cause the juices to run out onto the cutting board. The 10-minute rest is non-negotiable.
- Over-Reducing the Glaze: Simmer the glaze until it coats the back of a spoon, but be careful not to over-thicken it, as it will continue to thicken slightly as it cools.
Conclusion
This Cranberry Glazed Pork Loin is a stunning centerpiece that masterfully balances sweet, tart, and savory flavors. With its impressive presentation and straightforward preparation, it’s perfect for holiday gatherings or elevating a weekend family meal. By following the detailed steps and tips provided, you can confidently create a moist, flavorful roast that is sure to earn rave reviews from everyone at your table.