Cranberry Glazed Pork Loin

This post contains links to affiliate websites, such as Amazon, and we receive an affiliate commission for any purchases made by you using these links. We appreciate your support!

Juicy, flavorful, and inexpensive orange cranberry glazed pork loin makes a beautiful centerpiece for holiday hosting. A simple sweet and tart cranberry orange sauce scented with rosemary pairs perfectly with the savory pork and takes it over the top.

For me, holiday entertaining almost always involves some sort of roast meat. In the past, I’ve made rack of lamb, prime rib, beef wellington, turkey, this top round roast beef, and more.

When you think of a holiday roast, you might not necessarily think of pork (unless it’s ham). But a well marbled oven roasted pork loin can be so juicy, tender and flavorful that you’ll never want to make another roast again!

So if you’re looking for a twist on the traditional, this cranberry glazed pork loin is an absolute showstopper. The sweet-tart cranberry glaze adds a festive flair and lovely flavor.

And here’s a HUGE bonus. Pork is cheap. For everything from weeknight meals (these maple glazed pork chops are a classic easy dinner for us) to the holiday table, pork is delicious and easy on the wallet.

In the past I’ve spent upwards of $100 on a piece of meat to feed 4 people. I mean, aren’t we already spending enough at the holidays without blowing up the food budget?

So, this year, I urge you to make this cranberry glazed pork loin for your holiday dinner table – trust me, you won’t be disappointed!

Is pork loin the same as pork tenderloin?

No. Although they are often confused, they are two very different cuts of meat.

Pork tenderloin is a long, boneless cut, very lean and very tender, as the name implies. It’s a muscle that runs along the spine of the animal. It’s best cooked very quickly with high heat.

Pork Loin is a larger, thicker cut that has more marbling (fat). It can be purchased bone-in or boneless and, when boneless, is usually trussed with string. This cut comes from the animal’s back. It is best slow-roasted.

How well does pork need to be done?

It’s a common belief that pork needs to be cooked well done like poultry, with no pink left. But if you do that, you’re pretty much guaranteed a tough, dry piece of meat.

In reality, pork is red meat, not white (contrary to old marketing ploys), and there is no longer any need to cook it all the way to 160F. In other words, it’s fine to leave it a little pink.

145 degrees F is the temperature to aim for. As your cranberry glazed pork loin rests after roasting, the temperature will climb a few more degrees and be perfectly done and juicy when you slice it.

I always rely on a meat thermometer when it comes to roasts, because oven temperatures vary and time is not always the best indicator. I use and love this digital meat thermometer.

Ingredient Notes

Pork Loin

I used 3 lb pork loin cut for this recipe. Make sure you bring it to room temperature before cooking. This helps it cook evenly, so you don’t end up with dry edges and an undercooked center.

Cranberry Sauce

You can use homemade or store bought cranberry sauce for this cranberry glazed pork loin recipe. The tartness of the cranberries really complements the savory pork, so don’t skip this!

Butter

Just a little bit of butter adds richness to the cranberry glaze and helps everything come together smoothly.

Brown Sugar

A little brown sugar brings sweetness to the glaze and helps caramelize the outside of the pork, giving it that perfect golden finish.

Apple Cider Vinegar

The vinegar adds a bright tang that balances the richness of the meat and butter. It cuts through the sweetness and keeps the flavors from being too heavy. You can also use white wine vinegar or lemon juice if that’s what you have on hand.

Orange Juice and Zest

Orange and cranberry is such a classic combo (try it in these oatmeal cranberry orange muffins!). The fresh orange juice and zest really brightens up the glaze!

Dry Mustard

This adds a subtle depth of flavor, giving the glaze a little kick without being overpowering.

Fresh Rosemary

The sprig of rosemary infuses the glaze with a warm, earthy aroma. It’s just enough to add complexity without overwhelming the other flavors.

Olive Oil

A drizzle of olive oil is all you need to give your cranberry glazed pork loin a beautiful golden-brown crust. It locks in moisture and adds a lovely, subtle richness to the meat.

You can use any oil you like – vegetable oil, canola oil, or even avocado oil.

Step By Step Instructions

1. Preheat the oven to 350 F.
2. Sprinkle all sides of the roast with salt and black pepper and rub it all over with olive oil. Transfer the roast to a cast iron skillet or a roasting pan and roast in the oven for about 30 minutes.

1. In a medium saucepan, stir together the cranberry sauce, butter, brown sugar, cider vinegar, orange juice and zest, dry mustard, and rosemary over medium-low heat, until butter is melted.

1. Simmer the cranberry mixture for 10 minutes, remove from heat, and remove the rosemary sprig.

1. After 30 minutes, remove the roast from the oven and baste it with the cranberry glaze. Return to the oven for a further 15 minutes, then take it out and baste it again. 

1. Stick a meat thermometer into the center of the meat and return the roast to the oven and take it out when the thermometer registers around 145 F (about another 5-15 minutes). Check it in a couple of places to make sure.

1. Remove your cranberry glazed pork loin from the oven and brush it with more glaze. Let the pork rest 5-10 minutes before cutting and removing the strings, and slicing.
2. Pour the juices accumulated on the pan into the remaining glaze and reheat gently with some salt and black pepper to taste.
3. Slice the roast about 1/4-1/2 inch thick, transfer to a serving platter and serve with the glaze.

Tips to make the best pork roast

• Before cooking: Bring the roast to room temperature. Take it out of the fridge at least 30 minutes and up to an hour before putting it in the oven. This will ensure that it cooks evenly.
• While cooking: As noted above, the most important thing is not to overcook this cranberry glazed pork loin! You can count on approximately 20-25 minutes per pound to cook a pork roast, but it’s always best to use a meat thermometer and take it out of the oven when it reaches 145 F.
• After cooking: The second most important thing is to let it rest once you take it out of the oven. I give it about 10-15 minutes before slicing into it. This allows time for the roast to finish cooking and for the juices to redistribute throughout the meat.

What to serve with a boneless pork loin roast

Here are some ideas for sides to complement this roast.

• mashed potatoes with leeks, or plain
• Maple balsamic roasted Brussels sprouts with bacon
• Apple pecan salad
• Brown butter roasted sweet potatoes
• Glazed carrots
• Roasted cauliflower with cumin and coriander
• Kale pomegranate salad

Questions and Answers