Cranberry Glazed Pork Loin: The Ultimate Holiday Recipe

Cranberry Glazed Pork Loin: the star of your holiday table is about to be revealed! Imagine a succulent, juicy pork loin, its surface glistening with a vibrant, tangy-sweet glaze that’s both festive and utterly irresistible. This isn’t just dinner; it’s a culinary experience that will have your guests clamoring for seconds.

Pork loin, a lean and versatile cut, has graced dinner tables for centuries. While its preparation has evolved, the fundamental appeal remains: a blank canvas for flavor. Adding a cranberry glaze elevates this classic dish to new heights. Cranberries, native to North America, have long been a staple in indigenous cuisine and later adopted by European settlers. Their tartness provides a delightful counterpoint to the richness of the pork, creating a harmonious balance that’s both comforting and sophisticated.

What makes this Cranberry Glazed Pork Loin so beloved? It’s the perfect combination of flavors and textures. The pork is tender and moist, while the glaze offers a delightful sticky sweetness with a hint of tartness. It’s also surprisingly easy to prepare, making it ideal for both special occasions and weeknight dinners. Plus, the vibrant color of the cranberry glaze adds a touch of elegance to any meal. Get ready to impress your family and friends with this show-stopping dish!

this Recipe

Ingredients:

• For the Pork Loin:
• 1 (3-4 pound) boneless pork loin roast, trimmed of excess fat
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried rosemary
• For the Cranberry Glaze:
• 1 (12-ounce) bag fresh or frozen cranberries
• 1 cup orange juice
• 1/2 cup packed light brown sugar
• 1/4 cup apple cider vinegar
• 2 tablespoons Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• Pinch of red pepper flakes (optional, for a little heat)

Preparing the Pork Loin:

1. Preheat your oven: First things first, preheat your oven to 350°F (175°C). This ensures the pork loin cooks evenly.
2. Prepare the pork loin: Pat the pork loin dry with paper towels. This helps it get a nice sear. Trimming excess fat is important, but leave a thin layer for flavor and moisture.
3. Season the pork loin: In a small bowl, combine the salt, pepper, garlic powder, onion powder, thyme, and rosemary. Rub this mixture all over the pork loin, ensuring it’s evenly coated. This is where the flavor magic happens! Don’t be shy with the seasoning.
4. Sear the pork loin: Heat the olive oil in a large oven-safe skillet (cast iron is ideal) over medium-high heat. Once the oil is shimmering, carefully place the pork loin in the skillet. Sear it for 3-4 minutes per side, until it’s nicely browned. Searing locks in the juices and adds a beautiful color. If you don’t have an oven-safe skillet, you can sear the pork in a regular skillet and then transfer it to a roasting pan.

Making the Cranberry Glaze:

1. Combine the glaze ingredients: In a medium saucepan, combine the cranberries, orange juice, brown sugar, apple cider vinegar, Dijon mustard, Worcestershire sauce, cinnamon, cloves, and red pepper flakes (if using).
2. Simmer the glaze: Bring the mixture to a boil over medium heat, then reduce the heat to low and simmer for 15-20 minutes, or until the cranberries have burst and the sauce has thickened slightly. Stir occasionally to prevent sticking. The cranberries will pop and release their juices, creating a beautiful, vibrant glaze.
3. Mash the cranberries (optional): For a smoother glaze, you can use a potato masher or the back of a spoon to gently mash some of the cranberries. I like to leave some whole for texture, but it’s totally up to you!

Baking the Pork Loin with Cranberry Glaze:

1. Pour the glaze over the pork: Pour about half of the cranberry glaze over the seared pork loin in the skillet (or roasting pan). Make sure the pork is nicely coated. Reserve the remaining glaze for basting later.
2. Bake the pork loin: Place the skillet (or roasting pan) in the preheated oven and bake for 45-60 minutes, or until the internal temperature of the pork loin reaches 145°F (63°C). Use a meat thermometer to ensure accuracy. Insert the thermometer into the thickest part of the pork loin, avoiding bone if there is any.
3. Baste with glaze: Every 15 minutes during baking, baste the pork loin with the remaining cranberry glaze. This will create a beautiful, sticky, and flavorful crust.
4. Rest the pork loin: Once the pork loin reaches 145°F (63°C), remove it from the oven and let it rest for 10-15 minutes before slicing. Tent it loosely with foil to keep it warm. Resting allows the juices to redistribute, resulting in a more tender and flavorful pork loin. This is a crucial step!

Slicing and Serving:

1. Slice the pork loin: After resting, slice the pork loin into 1/4-inch thick slices. Use a sharp knife for clean, even slices.
2. Serve with remaining glaze: Drizzle any remaining cranberry glaze over the sliced pork loin before serving. You can also serve the extra glaze on the side for dipping.
3. Garnish (optional): Garnish with fresh rosemary sprigs or orange slices for a festive touch.

Tips and Variations:

• Spice it up: Add a pinch of cayenne pepper to the cranberry glaze for a little extra heat.
• Add some nuts: Stir in 1/4 cup of chopped pecans or walnuts to the cranberry glaze for added texture and flavor.
• Use different fruit: Substitute some of the cranberries with other berries, such as raspberries or blueberries, for a different flavor profile.
• Make it ahead: The cranberry glaze can be made ahead of time and stored in the refrigerator for up to 3 days.
• Serving suggestions: Serve the cranberry glazed pork loin with roasted vegetables, mashed potatoes, or rice pilaf for a complete and delicious meal. Green beans or asparagus are also great side dishes.
• Doneness: The USDA recommends cooking pork to an internal temperature of 145°F (63°C), followed by a 3-minute rest. This will result in a slightly pink center. If you prefer your pork more well-done, cook it to a higher temperature, but be careful not to overcook it, as it can become dry.
• Leftovers: Leftover cranberry glazed pork loin can be stored in the refrigerator for up to 3 days. It’s great in sandwiches, salads, or reheated for another meal.

Troubleshooting:

• Pork loin is dry: Make sure you don’t overcook the pork loin. Use a meat thermometer to ensure accuracy. Basting with the cranberry glaze also helps keep it moist.
• Cranberry glaze is too thick: Add a little more orange juice or water to thin it out.
• Cranberry glaze is too thin: Simmer it for a few more minutes to allow it to thicken.
• Pork loin is not browning: Make sure the skillet is hot enough before searing the pork loin. Pat the pork loin dry with paper towels to help it brown.

Enjoy!

I hope you enjoy this recipe as much as I do! It’s perfect for holiday gatherings or any special occasion. The combination of the savory pork loin and the sweet and tangy cranberry glaze is simply irresistible. Happy cooking!

Conclusion:

This Cranberry Glazed Pork Loin isn’t just another recipe; it’s a guaranteed crowd-pleaser that will elevate your next dinner party or holiday gathering. The sweet and tangy cranberry glaze perfectly complements the savory pork, creating a symphony of flavors that will have everyone asking for seconds. I truly believe this is a must-try recipe, and here’s why: it’s surprisingly easy to make, requires minimal ingredients, and delivers maximum flavor impact. Forget spending hours in the kitchen; this recipe allows you to enjoy the process and still impress your guests.

But the best part? It’s incredibly versatile! While I’ve shared my go-to method, feel free to experiment and make it your own. For a spicier kick, add a pinch of red pepper flakes to the glaze. If you prefer a more savory profile, incorporate a tablespoon of Dijon mustard. And for those who love a hint of citrus, a squeeze of fresh orange juice will brighten the flavors beautifully.

Serving suggestions are endless! I personally love to serve this Cranberry Glazed Pork Loin with roasted Brussels sprouts and mashed sweet potatoes for a complete and satisfying meal. The sweetness of the sweet potatoes pairs perfectly with the tangy cranberry glaze, while the Brussels sprouts add a touch of earthy bitterness that balances everything out. Alternatively, you could serve it with a simple green salad and some crusty bread for soaking up all that delicious glaze.

Thinking beyond dinner, leftover pork loin makes fantastic sandwiches! Slice it thinly and pile it high on a toasted baguette with some cranberry sauce and a smear of cream cheese. It’s also delicious chopped up and added to salads or even used as a filling for tacos. The possibilities are truly endless!

Don’t be intimidated by the thought of cooking a pork loin. This recipe is foolproof, and I’ve included all the tips and tricks you need to achieve perfectly cooked, juicy pork every time. Remember to use a meat thermometer to ensure the internal temperature reaches 145°F (63°C) for medium-rare, or slightly higher if you prefer it more well-done. Let the pork rest for at least 10 minutes before slicing to allow the juices to redistribute, resulting in a more tender and flavorful final product.

I’m so confident that you’ll love this Cranberry Glazed Pork Loin that I urge you to give it a try. It’s the perfect dish for any occasion, from a casual weeknight dinner to a festive holiday feast. And the best part is, you’ll be creating memories around the table as you share this delicious meal with your loved ones.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to experience the magic of this Cranberry Glazed Pork Loin. I can’t wait to hear about your experience! Please, share your photos and feedback in the comments below. Let me know what variations you tried and how your family and friends enjoyed it. Happy cooking! I’m excited to see your culinary creations!