Cranberry Glazed Pork Loin

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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.

cranberry glazed pork loin roast served on a plate with some mashed potatoes and greens

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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!

cranberry glazed pork loin roast served on a platter

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

ingredients used to make cranberry glazed pork loin roast

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.

Don’t forget to watch the video!

Most of my recipes include a short step-by-step video tutorial. Just scroll down to the recipe card, or use the “Jump to Video” button at the top of the post!

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.
pork loin tied with strings and sprinkled with salt, pepper, and olive oil
pork loin placed in a cast iron skillet
  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.
making cranberry glaze in a saucepan
  1. Simmer the cranberry mixture for 10 minutes, remove from heat, and remove the rosemary sprig.
cranberry glaze cooking on the stove
  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. 
basting pork loin with cranberry glaze
  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.
cooked cranberry glazed pork loin in a cast iron skillet
  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.
cranberry glazed pork loin served on a platter

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.

Questions and Answers

Can I use pork tenderloin instead of pork loin for this roast?

While you can use tenderloin for this cranberry glazed pork, the cooking time and method will need to be adjusted. For this recipe, pork loin is ideal because it’s well-marbled and stays juicy when slow-roasted.

Can I make the cranberry glaze ahead of time?

Yes! You can prepare the cranberry glaze up to a few days in advance. Store it in an airtight container in the fridge, and simply reheat it on the stove before using it to baste the pork.

Do I need to cover the pork while it’s roasting?

You don’t need to cover the pork for this recipe. Leaving it uncovered helps the top get that nice, golden-brown crust. If you notice the glaze browning too quickly, you can loosely tent the pork with foil during the last few minutes of roasting.

Can I use a different glaze for this recipe?

Absolutely! If cranberries aren’t your thing, you can try a maple-mustard glaze, apple cider glaze, or even a balsamic reduction. The method will stay the same, but you can easily swap out the flavors to suit your preference.

Tell me what you think!

If you try this recipe, l’d be so grateful if you’d leave a comment and a rating in the recipe card. I love to hear your feedback, and your tips can help other readers too!

A cranberry pork loin roast on a serving platter with biscuits and mashed potatoes in the background.

Cranberry Glazd Pork Loin

Juicy, flavorful, and inexpensive oven roasted boneless pork loin makes a beautiful centerpiece. A simple sweet and tart cranberry orange sauce scented with rosemary takes it over the top.
5 from 2 votes
Print Pin Rate Save
Course: Main Dish
Cuisine: American
Prep Time: 5 minutes
Cook Time: 50 minutes
Resting Time: 10 minutes
Total Time: 1 hour 5 minutes
Servings: 8 servings
Calories: 333kcal
Author: Ann Otis

Ingredients

  • 3 lb boneless pork loin roast at room temperature
  • salt and freshly ground pepper
  • 1 tablespoon olive oil
  • 1 cup cranberry sauce homemade or store bought
  • 2 tablespoons butter
  • 1 tablespoon brown sugar
  • 1/4 cup apple cider vinegar
  • 1/4 cup orange juice
  • 1 teaspoon orange zest
  • 1 teaspoon dry mustard
  • 1 sprig fresh rosemary

Instructions

  • Preheat the oven to 350 F. Rub salt, pepper and olive oil all over the roast. Place in a cast iron pan or roasting pan. Roast for 30 minutes.
  • While the roast is in the oven, combine the cranberry sauce, butter, brown sugar, apple cider vinegar, orange juice and zest, dry mustard and rosemary in a medium saucepan and whisk over medium-low heat until butter is melted. Simmer for 10 minutes. Remove the rosemary and take off heat.
  • Baste the roast with the glaze and return to the oven. Bake another 15 minutes and brush with more glaze.
  • Stick a meat thermometer into the center and return to the oven for a final 5-15 minutes, or until the thermometer registers 145 F.
  • Remove from the oven, brush more glaze onto the roast and let it rest for 5-10 minutes, removing the strings before slicing.
  • While the roast is resting, pour the pan juices into the remaining glaze, season with salt and pepper, and reheat gently. Serve with roast.

Video

Notes

  • 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.
  • 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, allow the roast to rest for at least 10 minutes before slicing into it. This allows time for the roast to finish cooking and for the juices to redistribute throughout the meat.
  • When choosing a roast, figure about 1/3 lb per person. So a 3 lb roast will feed 8-9, while a 2 lb roast will feed 6.
  • Leftover roast can be stored in the refrigerator for up to 3 days and is absolutely wonderful in sandwiches.

Nutrition

Calories: 333kcal | Carbohydrates: 17g | Protein: 39g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 115mg | Sodium: 109mg | Potassium: 672mg | Fiber: 0.5g | Sugar: 13g | Vitamin A: 119IU | Vitamin C: 5mg | Calcium: 14mg | Iron: 1mg
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4 Comments

    1. It may not be necessary to tie it if it’s already a nice even shape, which pork loin often is! You just want it to be a uniform shape, so it cooks evenly 🙂

  1. I really loved this recipe. Cooking instructions we’re right-on. The meat was juicy, tender, and so good sliced thinly for sandwiches next day with a cole slaw. I think her sweet potato recipe would be a good accompaniment to this roast!

5 from 2 votes (2 ratings without comment)

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