Quick & Easy Savory Cranberry Glazed Pork Loin Roast

Looking for a delicious and impressive meal that’s surprisingly easy to make? This Savory Cranberry Glazed Pork Loin Roast is the perfect solution! It’s ideal for a weeknight dinner but elegant enough for a holiday gathering. The combination of savory herbs and a tangy-sweet cranberry glaze creates a flavor explosion that will have everyone asking for seconds. Plus, this recipe requires minimal prep time, making it a lifesaver when you’re short on time.

Why You’ll Love This Recipe

* **Quick and Easy:** This recipe comes together in under an hour, making it perfect for busy weeknights.
* **Impressive Flavor:** The savory herb rub complements the sweet and tart cranberry glaze beautifully.
* **Versatile:** Perfect for a weeknight dinner or a holiday celebration.
* **Minimal Prep:** Requires only a few minutes of preparation.
* **Beautiful Presentation:** The glazed pork loin looks stunning on any table.

Ingredients You’ll Need

* **Pork Loin Roast:** A 2-3 pound pork loin roast, trimmed of excess fat.
* **Fresh Cranberries:** 12 ounces of fresh cranberries.
* **Olive Oil:** 2 tablespoons.
* **Garlic:** 4 cloves, minced.
* **Rosemary:** 2 teaspoons, fresh, chopped (or 1 teaspoon dried).
* **Thyme:** 2 teaspoons, fresh, chopped (or 1 teaspoon dried).
* **Sage:** 1 teaspoon, fresh, chopped (or 1/2 teaspoon dried).
* **Dijon Mustard:** 2 tablespoons.
* **Maple Syrup:** 1/4 cup.
* **Apple Cider Vinegar:** 2 tablespoons.
* **Orange Zest:** 1 teaspoon.
* **Salt and Pepper:** To taste.
* **Chicken Broth:** 1/2 cup (optional, for deglazing the pan).

Equipment You’ll Need

* Roasting Pan
* Small Saucepan
* Mixing Bowl
* Meat Thermometer
* Knife
* Cutting Board

Step-by-Step Instructions

Step 1: Prepare the Pork Loin

1. Preheat your oven to 400°F (200°C).
2. Pat the pork loin roast dry with paper towels. This helps to achieve a beautiful sear.
3. In a small bowl, combine the olive oil, minced garlic, rosemary, thyme, sage, salt, and pepper. This is your herb rub.
4. Rub the herb mixture all over the pork loin roast, ensuring it’s evenly coated. Don’t be shy – really massage it in!

Step 2: Sear the Pork Loin (Optional but Recommended)

1. Heat a large oven-safe skillet or roasting pan over medium-high heat. This step adds a wonderful depth of flavor.
2. Sear the pork loin on all sides until nicely browned, about 2-3 minutes per side. This helps to lock in the juices and create a flavorful crust.

Step 3: Make the Cranberry Glaze

1. While the pork is searing (or while the oven is preheating), prepare the cranberry glaze. In a small saucepan, combine the fresh cranberries, Dijon mustard, maple syrup, apple cider vinegar, and orange zest.
2. Bring the mixture to a simmer over medium heat, stirring occasionally.
3. Cook for about 10-15 minutes, or until the cranberries have burst and the sauce has thickened slightly. The glaze should be thick enough to coat the back of a spoon.
4. Remove the glaze from the heat and set aside.

Step 4: Roast the Pork Loin

1. Place the seared (or unseared) pork loin roast in a roasting pan.
2. Pour the cranberry glaze over the pork loin, making sure to coat it evenly. Reserve about 1/4 cup of the glaze for basting later.
3. (Optional) Pour the chicken broth into the bottom of the roasting pan. This will help to create steam and keep the pork loin moist. It also adds flavor to the pan drippings, which can be used for a simple gravy.
4. Roast the pork loin in the preheated oven for 20-30 minutes, or until a meat thermometer inserted into the thickest part of the roast registers 145°F (63°C). The cooking time will vary depending on the size of your roast.

Step 5: Baste and Rest

1. After about 15 minutes of roasting, baste the pork loin with the reserved cranberry glaze. This will create a beautiful, glossy finish.
2. Once the pork loin reaches 145°F (63°C), remove it from the oven and transfer it to a cutting board.
3. Tent the pork loin loosely with aluminum foil and let it rest for 10-15 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful roast. The internal temperature will continue to rise slightly during this time.

Step 6: Slice and Serve

1. After the pork loin has rested, slice it thinly against the grain. This will make it easier to chew.
2. Arrange the sliced pork loin on a serving platter and drizzle with any remaining cranberry glaze from the roasting pan.
3. Serve immediately and enjoy!

Tips for the Perfect Pork Loin Roast

* **Don’t Overcook:** Pork loin is lean and can dry out easily if overcooked. Use a meat thermometer to ensure it reaches the correct internal temperature (145°F or 63°C).
* **Let it Rest:** Resting the pork loin is crucial for a juicy and tender result. Don’t skip this step!
* **Sear for Flavor:** Searing the pork loin before roasting adds a wonderful depth of flavor and helps to create a beautiful crust. While optional, it’s highly recommended.
* **Adjust the Glaze to Your Taste:** Feel free to adjust the sweetness and tartness of the cranberry glaze to your liking. Add more maple syrup for a sweeter glaze or more apple cider vinegar for a tangier glaze.
* **Use Fresh Herbs:** Fresh herbs provide the best flavor, but dried herbs can be used in a pinch. Use half the amount of dried herbs as you would fresh herbs.
* **Trim Excess Fat:** Trimming excess fat from the pork loin will help to prevent it from becoming greasy.
* **Use a Roasting Rack:** If you have a roasting rack, use it to elevate the pork loin above the bottom of the pan. This will allow for better air circulation and prevent the bottom of the roast from becoming soggy.
* **Deglaze the Pan (Optional):** After removing the pork loin from the roasting pan, deglaze the pan with chicken broth or wine. This will create a delicious pan sauce to drizzle over the sliced pork.
* **Make Ahead:** You can prepare the herb rub and cranberry glaze ahead of time. Store them separately in airtight containers in the refrigerator.

Serving Suggestions

This Savory Cranberry Glazed Pork Loin Roast pairs perfectly with a variety of side dishes, including:

* Roasted Vegetables (Brussels sprouts, carrots, potatoes, sweet potatoes)
* Mashed Potatoes or Sweet Potatoes
* Green Beans or Asparagus
* Stuffing or Dressing
* Cranberry Sauce (for extra cranberry goodness!)
* A simple green salad
* Quinoa or Rice

Variations and Substitutions

* **Different Glaze:** Try using a different type of glaze, such as a balsamic glaze, apricot glaze, or honey-mustard glaze.
* **Different Herbs:** Experiment with different herbs in the rub, such as oregano, marjoram, or parsley.
* **Add Spices:** Add a pinch of red pepper flakes to the herb rub for a little bit of heat.
* **Use Pork Tenderloin:** If you’re short on time, you can use pork tenderloin instead of pork loin. Reduce the cooking time accordingly.
* **Cranberry Sauce Substitute:** If you don’t have fresh cranberries, you can use canned cranberry sauce. However, the flavor will be slightly different.
* **Maple Syrup Substitute:** Honey or agave nectar can be used as a substitute for maple syrup.
* **Vinegar Substitute:** Lemon juice can be used as a substitute for apple cider vinegar.

Make-Ahead Instructions

The cranberry glaze can be made up to 3 days in advance and stored in an airtight container in the refrigerator. The herb rub can also be made up to 3 days in advance and stored in an airtight container at room temperature. You can even rub the pork loin with the herb mixture the night before roasting for even more flavor. Just be sure to wrap it tightly in plastic wrap and store it in the refrigerator.

Storage Instructions

Leftover pork loin can be stored in an airtight container in the refrigerator for up to 3 days. It can be reheated in the microwave or oven. To reheat in the oven, wrap the pork loin in foil and bake at 350°F (175°C) until heated through. You can also freeze leftover pork loin for up to 2 months. Thaw it in the refrigerator overnight before reheating.

Nutritional Information (Approximate)

(Per serving, estimated)

* Calories: 350-450
* Protein: 30-40g
* Fat: 15-25g
* Carbohydrates: 20-30g
* Fiber: 2-4g

(Note: Nutritional information can vary depending on the specific ingredients and portion sizes used.)

A Delicious and Festive Meal Awaits!

This Savory Cranberry Glazed Pork Loin Roast is a winner! With its ease of preparation and incredible flavor, it’s a dish you’ll want to make again and again. Whether you’re looking for a quick weeknight dinner or a show-stopping holiday centerpiece, this recipe is sure to impress. So gather your ingredients, preheat your oven, and get ready to enjoy a truly delicious and memorable meal!

Recipe Card

**Savory Cranberry Glazed Pork Loin Roast**

**Prep Time:** 15 minutes
**Cook Time:** 30 minutes
**Rest Time:** 10-15 minutes
**Total Time:** 55-60 minutes
**Servings:** 6-8

**Ingredients:**

* 2-3 pound pork loin roast, trimmed
* 12 ounces fresh cranberries
* 2 tablespoons olive oil
* 4 cloves garlic, minced
* 2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried)
* 2 teaspoons fresh thyme, chopped (or 1 teaspoon dried)
* 1 teaspoon fresh sage, chopped (or 1/2 teaspoon dried)
* 2 tablespoons Dijon mustard
* 1/4 cup maple syrup
* 2 tablespoons apple cider vinegar
* 1 teaspoon orange zest
* Salt and pepper to taste
* 1/2 cup chicken broth (optional)

**Instructions:**

1. Preheat oven to 400°F (200°C).
2. Pat pork loin dry and rub with olive oil, garlic, rosemary, thyme, sage, salt, and pepper.
3. Sear pork loin on all sides in a hot oven-safe skillet (optional).
4. In a saucepan, combine cranberries, Dijon mustard, maple syrup, apple cider vinegar, and orange zest. Simmer until cranberries burst and sauce thickens (10-15 minutes).
5. Place pork loin in a roasting pan. Pour cranberry glaze over pork loin, reserving 1/4 cup.
6. (Optional) Pour chicken broth into the bottom of the pan.
7. Roast for 20-30 minutes, or until a meat thermometer registers 145°F (63°C), basting with reserved glaze after 15 minutes.
8. Remove from oven, tent with foil, and rest for 10-15 minutes.
9. Slice and serve with remaining glaze.

Enjoy!