Cranberry Glazed Pork Loin: A Perfect Holiday Centerpiece
When it comes to festive dinners, few dishes combine succulent meat, tangy sweetness, and savory perfection like a Cranberry Glazed Pork Loin. This recipe is a showstopper for holiday gatherings, Sunday dinners, or any special occasion where you want to impress your guests without spending all day in the kitchen.
With a luscious cranberry glaze that balances tart and sweet flavors, this pork loin is juicy, tender, and packed with seasonal flair.
🥩 Ingredients You’ll Need
3–4 lb pork loin
Salt and pepper, to taste
2 tablespoons olive oil
1 cup fresh or frozen cranberries
½ cup orange juice
ÂĽ cup brown sugar
2 tablespoons Dijon mustard
1 teaspoon fresh rosemary, chopped (optional)
1 teaspoon garlic, minced
👩‍🍳 How to Make Cranberry Glazed Pork Loin
Step 1: Prepare the Pork
Preheat your oven to 375°F (190°C). Pat the pork loin dry, then season generously with salt and pepper.
Step 2: Sear for Flavor
In a large oven-safe skillet, heat olive oil over medium-high heat. Sear the pork loin on all sides until golden brown — about 2–3 minutes per side. This locks in juices and builds rich flavor.
Step 3: Make the Cranberry Glaze
In a small saucepan, combine cranberries, orange juice, brown sugar, Dijon mustard, rosemary, and garlic. Simmer over medium heat until the cranberries burst and the mixture thickens, about 10 minutes. Stir occasionally.
Step 4: Roast to Perfection
Brush the glaze over the seared pork loin. Transfer the skillet to the preheated oven and roast for 45–60 minutes, or until the internal temperature reaches 145°F (63°C). Baste with glaze halfway through roasting.
Step 5: Rest and Serve
Remove the pork from the oven and let it rest for 10 minutes. Slice, drizzle with remaining glaze, and serve.
🍴 Serving Suggestions
Pair with roasted vegetables like carrots, Brussels sprouts, or sweet potatoes.
Serve with mashed potatoes or a wild rice pilaf to soak up the extra glaze.
Garnish with fresh rosemary or extra cranberries for a festive touch.
❤️ Why You’ll Love This Recipe
