# Components:
→ Pork
01 - 1 boneless pork loin (3 lb), trimmed
02 - 2 teaspoons kosher salt
03 - 1 teaspoon freshly ground black pepper
04 - 1 tablespoon olive oil
→ Cranberry Orange Glaze
05 - 1 cup fresh or frozen cranberries
06 - 1/2 cup orange juice, preferably fresh-squeezed
07 - 1/2 cup light brown sugar
08 - 2 tablespoons honey
09 - Zest of 1 orange
10 - 1 tablespoon Dijon mustard
11 - 2 cloves garlic, minced
12 - 1/2 teaspoon dried thyme
13 - 1/2 teaspoon ground cinnamon
14 - 1/4 teaspoon ground allspice
15 - Pinch of salt
→ Garnish
16 - Fresh rosemary sprigs (optional)
17 - Orange slices (optional)
# Method:
01 - Set the oven to 375°F (190°C) and allow it to reach temperature.
02 - Pat pork loin dry using paper towels. Season evenly with kosher salt, black pepper, and olive oil.
03 - Position the seasoned pork loin on a rack within a roasting pan.
04 - In a saucepan, combine cranberries, orange juice, brown sugar, honey, orange zest, Dijon mustard, minced garlic, thyme, cinnamon, allspice, and a pinch of salt. Bring to a simmer over medium heat; cook 8–10 minutes, stirring, until cranberries burst and the mixture thickens.
05 - Transfer 1/2 cup of glaze to a bowl for serving.
06 - Brush half of the remaining glaze over the pork loin for initial flavoring.
07 - Roast pork for 60–75 minutes, basting every 20 minutes with additional glaze. Cook until the meat thermometer registers an internal temperature of 145°F (63°C).
08 - Remove from oven and tent loosely with foil. Let rest for 10 minutes to retain juices.
09 - Slice pork loin and serve with reserved cranberry orange glaze. Garnish with fresh rosemary and orange slices if desired.
