Cranberry Glazed Pork Roast
User Reviews
5
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Prep Time
5 mins
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Cook Time
1 hr
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Total Time
1 hr 5 mins
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Servings
6 to 8 servings
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Calories
478 kcal
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Course
Main Course
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Cuisine
American
Cranberry Glazed Pork Roast
Description
Start by rubbing the pork loin with a mixture of salt, fresh cracked pepper, grainy Dijon mustard, olive oil, melted butter, and chopped rosemary to build a flavorful crust. The pork is roasted fat side up to retain moisture, initially for 40 minutes uncovered.
Meanwhile, the cranberry glaze is cooked on the stovetop, combining cranberries with orange juice and brown sugar. As the cranberries burst and the mixture thickens, it is pureed smooth to create a glossy sauce that balances sweetness and tartness.
After the initial roast, half the glaze is spread over the pork, and it’s returned to the oven to finish cooking until an internal temperature of 145°F is reached, ensuring juicy doneness. Letting the roast rest allows the juices to redistribute for tender slices served with the remaining glaze. Fresh rosemary and cranberries make a simple garnish.
This roast works well for a main course paired with roasted vegetables or mashed potatoes, showcasing the complimentary flavors of pork and cranberry.
Ingredients
- 3-4 lb pork loin boneless; not pork tenderloin; about 3.6 lbs
rub
- 2 tsp salt
- 1 tsp black pepper fresh cracked
- 1 Tbsp Dijon mustard grainy
- 2 Tbsp olive oil
- 2 Tbsp unsalted butter melted
- 2 tsp rosemary finely chopped fresh
cranberry glaze
- 1 cup Cranberry fresh or frozen
- 1/2 cup orange juice
- 1/4 cup dark brown sugar
garnish
- rosemary fresh
- cranberries
Instructions
- Preheat oven to 350F
- Mix the rub ingredients together and rub all over the pork, on both sides.
- Put your pork, fat side up, into a roasting pan. Bake for 40 mintes, uncovered.
- While the pork is cooking put the cranberries, orange juice, and brown sugar into a saucepan and bring to a boil, stirring to dissolve the sugar. Cook for about 15 minutes, until the cranberries have burst and the sauce has started to thicken. Pulse the sauce in a small food processor until smooth.
- Remove the pork from the oven and spread 1/2 of the cranberry glaze over the top. Bake for another 20 minutes, or until an instant read thermometer inserted into the center reads 145F. If your roast is on the larger side it may take a bit longer to cook. I baste the meat a few times during this last baking period.
- Let the meat sit for 10 minutes before slicing, this allows the juices to redistribute into the meat.
- Serve the pork with the extra cranberry glaze on the side.
Notes
- This recipe is adapted from Our State Magazine.
- Ensure the pork reaches an internal temperature of 145°F for safe and juicy results.
- Basting the roast a few times during the final baking helps keep the surface moist and flavorful.
- Let the meat rest for at least 10 minutes after roasting to retain its juices before slicing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6to 8 servings
Amount Per Serving
Calories 478 kcal
% Daily Value*
| Calories | 478kcal | 24% |
| Carbohydrates | 13g | 4% |
| Protein | 60g | 120% |
| Fat | 19g | 29% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 177mg | 59% |
| Sodium | 936mg | 39% |
| Potassium | 1066mg | 23% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 172IU | 3% |
| Vitamin C | 13mg | 14% |
| Calcium | 29mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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