Save This cranberry orange roast pork loin is a centerpiece-worthy dish that balances succulent, juicy pork with bright, tangy glaze. It is a holiday favorite in my house yet simple enough to serve for a cozy family meal. Each slice combines the sweet burst of cranberries and fragrant citrus for a showstopping main course with minimal fuss.
I remember the first time I brought this to a friend's potluck. It disappeared before I could grab a second piece and everyone raved about that zesty glaze. Since then, it has become my go-to for celebrations and Sunday dinners alike.
Ingredients
- Boneless pork loin: important to choose a roast with a little fat cap for juiciness and flavor
- Kosher salt: enhances the pork and helps season it evenly
- Freshly ground black pepper: gives a mild heat and depth use tellicherry pepper for best aroma
- Olive oil: helps brown the meat and keeps it moist during roasting
- Fresh or frozen cranberries: deliver a bright tart punch look for firm berries with deep red color
- Orange juice: adds acidity and freshness freshly squeezed gives more scent than store-bought
- Light brown sugar: rounds off the tartness and gives the glaze body choose soft moist sugar if possible
- Honey: brings a smooth floral sweetness local honey adds richer character
- Zest of orange: infuses the dish with heady citrus notes
- Dijon mustard: provides tang and a gentle kick select a smooth dijon for easier mixing
- Garlic: sharpens the glaze with a savory backbone buy plump cloves with tight skins
- Dried thyme: underlines the pork’s earthiness choose bright green leaves without yellowing
- Ground cinnamon: highlights the fruit notes and complements the meat use quality Saigon or Ceylon cinnamon
- Ground allspice: layers in subtle warmth and a hint of clove
- Pinch of salt: balances all the flavors
- Fresh rosemary sprigs for garnish: add aroma and instant festive flair
- Orange slices for garnish: brighten the plate and drive home the orange goodness
Instructions
- Preheat the Oven:
- Set your oven to 375 degrees Fahrenheit or 190 degrees Celsius. Make sure the rack is in the lower third so the pork cooks evenly without scorching the glaze.
- Season the Pork:
- Pat the pork loin completely dry with paper towels. This step is key for a good crust. Rub salt, pepper, and olive oil all over the roast until thoroughly coated.
- Prepare the Roasting Setup:
- Place the pork onto a rack set inside a sturdy roasting pan. The rack helps heat circulate for even cooking and makes sure the bottom does not steam.
- Make the Cranberry Orange Glaze:
- Combine cranberries, orange juice, brown sugar, honey, orange zest, Dijon mustard, garlic, thyme, cinnamon, allspice, and a pinch of salt in a small saucepan. Set over medium heat and bring to a gentle simmer. Stir often as the cranberries burst and the sauce thickens for eight to ten minutes. Expect it to smell incredible.
- Reserve the Finishing Glaze:
- Ladle out about half a cup of the finished cranberry orange glaze and set aside in a bowl. This is your final drizzle and dipping sauce.
- Glaze the Pork:
- Brush half of the remaining cranberry orange glaze generously over the pork loin. Make sure to get the top and sides for maximum flavor.
- Roast and Baste:
- Place the pork in the oven. Roast for sixty to seventy five minutes. Every twenty minutes, baste with more glaze so the meat gets sticky and caramelized. Check temperature after an hour with a meat thermometer inserted into the thickest part of the roast. You want it to hit one hundred forty five degrees Fahrenheit for perfect pork.
- Rest the Meat:
- Once the pork loin is ready, remove it from the oven and tent with foil. Let it sit for ten minutes so the juices redistribute and every slice stays moist.
- Serve and Garnish:
- Carve the pork into half-inch slices. Arrange on a platter with fresh rosemary sprigs and orange slices if desired. Spoon the reserved glaze over the top and serve any extra on the side.
Save When I first tried this dish using backyard-harvested oranges the glaze was so fragrant my kids asked for extra on their potatoes. Now every winter they help with zesting and taste-testing the sauce.
Storage Tips
Store leftovers wrapped tightly in the fridge for up to three days. Reheat slices gently with a spoonful of glaze to keep them juicy. The glaze thickens in the fridge so whisk in a splash of orange juice to loosen when reheating.
Ingredient Substitutions
If you do not have cranberries try substituting with pitted cherries for a different tart flavor. You can also use maple syrup in place of honey or try a touch of apple cider vinegar if you want a brighter and tangier sauce.
Serving Suggestions
Pair with roasted potatoes or wild rice for a hearty meal. It is also excellent next to simple sautéed greens. At the holidays I tuck extra rosemary sprigs and sliced oranges on the platter for color and fragrance.
Cultural and Seasonal Context
Roast pork is a favorite for winter celebrations in many American households. The cranberry orange combo is a nod to classic holiday pairings found throughout the United States especially in New England where cranberries are harvested each fall.
Seasonal Adaptations
Swap out cranberries with tart cherries when in season Try blood orange juice and zest for a deeper color and more floral scent Roast the pork with quartered carrots or parsnips for a complete one-pan meal
Success Stories
One reader told me she made this for a fall dinner party and guests called it restaurant level These flavors have a way of bringing everyone to the table. Last Thanksgiving my uncle who is firmly Team Turkey actually requested this pork instead.
Freezer Meal Conversion
You can freeze sliced leftovers with glaze in airtight containers for up to two months. Thaw overnight in the fridge and rewarm gently with extra juice or water. Pro tip freeze extra glaze into ice cube trays for instant sauce over any weeknight protein.
Save This roast is a standout at gatherings and becomes even better with your personal touch. Enjoy the bright flavor and juicy slices all season long.
Recipe Guide
- → What type of pork cut is best for this dish?
Boneless pork loin is ideal for even roasting and juicy results. Trim excess fat for best texture.
- → Can I use dried cranberries instead of fresh?
Fresh or frozen cranberries work best. Dried cranberries may be too sweet and won't give the same tangy sauce.
- → How do I know when the pork loin is cooked?
Use a meat thermometer to ensure the internal temperature reaches 145°F (63°C). Let rest before slicing.
- → What can I serve alongside this pork?
Roasted potatoes, wild rice, and light salads pair well. A light red wine like Pinot Noir complements the flavors.
- → Is this dish gluten-free?
Yes, this preparation is naturally gluten-free. Always check labels for cross-contamination if needed.
- → Can I marinate the pork ahead of time?
Marinating in glaze for two hours enhances flavor and tenderness. Proceed with roasting as directed.