Description
This Orange Cranberry Pork Loin Roast is a show-stopping dish perfect for holiday dinners or special occasions. The juicy, tender pork is infused with a sweet and tangy glaze made from fresh orange juice, tart cranberries, and warm spices. The result is a flavorful, festive roast with a beautiful glaze that’s sure to impress!
Ingredients
Units
Scale
For the Pork Loin:
- 3–4 lb (1.4-1.8 kg) pork loin roast
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried rosemary (or 1 tbsp fresh, chopped)
- 1 tsp dried thyme (or 1 tbsp fresh, chopped)
- 1 tsp paprika (optional, for color)
For the Orange Cranberry Glaze:
- 1 cup fresh or frozen cranberries
- 1/2 cup orange juice (freshly squeezed preferred)
- Zest of 1 orange
- 1/3 cup honey or maple syrup
- 2 tbsp brown sugar
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves (optional, for a warm spice note)
- Salt and black pepper, to taste
Instructions
- Preheat & Prep:
Preheat your oven to 375°F (190°C).
Pat the pork loin dry with paper towels. In a small bowl, mix the minced garlic, olive oil, salt, pepper, rosemary, thyme, and paprika.
Rub the mixture all over the pork loin. - Sear the Pork (Optional but recommended):
Heat a large oven-safe skillet over medium-high heat. Add a little oil and sear the pork on all sides until golden brown (about 2–3 minutes per side). This adds extra flavor. - Make the Orange Cranberry Glaze:
In a small saucepan, combine the cranberries, orange juice, orange zest, honey (or maple syrup), brown sugar, Dijon mustard, apple cider vinegar, cinnamon, and cloves.
Bring to a simmer over medium heat, stirring occasionally, until the cranberries burst and the sauce thickens slightly (about 8–10 minutes). Season with salt and pepper to taste. Set aside half of the glaze for serving. - Roast the Pork:
Place the seared pork loin in a roasting pan or leave it in the oven-safe skillet.
Brush the pork generously with the glaze.
Roast in the preheated oven for 45–60 minutes (about 20 minutes per pound), or until the internal temperature reaches 145°F (63°C).
Baste the pork with more glaze halfway through cooking for extra flavor. - Rest & Serve:
Remove the pork from the oven and let it rest for 10–15 minutes before slicing. This helps retain the juices.
Slice and drizzle with the reserved glaze. Garnish with extra orange zest and fresh herbs if desired.
Notes
- Make It Ahead: The glaze can be made up to 3 days in advance and stored in the fridge.
- Flavor Boost: Add a splash of orange liqueur (like Grand Marnier) to the glaze for a sophisticated twist.
- Side Ideas: Serve with roasted vegetables, mashed potatoes, or wild rice for a complete meal.