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Orange Cranberry Pork Loin Roast Recipe

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  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Roasting
  • Cuisine: American

Description

This Orange Cranberry Pork Loin is a flavorful roast featuring a juicy boneless pork loin smothered in a tangy and sweet sauce made from orange juice, sweet orange marmalade, and whole cranberry sauce. Perfectly seared for a caramelized crust and then roasted to tender perfection, this dish balances citrus brightness with the tartness of cranberries, making it ideal for a festive meal or a comforting dinner.

Ingredients

Scale

Pork Loin and Seasoning

  • 3 lbs. boneless pork loin roast
  • 2 tbsp olive oil
  • 2¼ tsp kosher salt (to taste)
  • Freshly ground black pepper (to taste)

Sauce

  • ¾ cup orange juice (divided: ½ cup for sauce, ¼ cup for finishing)
  • ¼ cup apple cider vinegar
  • 8 oz. sweet orange marmalade (½ jar)
  • 7 oz. whole cranberry sauce (½ can)

Instructions

  1. Preheat Oven and Prepare Pork: Preheat your oven to 375°F. Remove the pork loin from the refrigerator to bring it closer to room temperature before cooking for even roasting.
  2. Dry the Meat: Place the pork in a shallow roasting or grill pan and pat dry thoroughly with a paper towel to ensure a good sear.
  3. Oil the Pork: Rub olive oil all over the pork loin so it is evenly coated, which helps develop a nice crust during searing.
  4. Season Pork: Sprinkle kosher salt and freshly ground black pepper on all sides of the pork, making sure it’s well seasoned.
  5. Sear the Pork: On the stovetop, sear the pork over high heat for about 2 minutes on each side to lock in juices and create a golden crust.
  6. Make the Sauce: While searing, in a medium bowl combine ½ cup orange juice, apple cider vinegar, orange marmalade, and cranberry sauce. Stir until well mixed.
  7. Roast with Sauce: Transfer the seared pork to a large roasting pan and pour the sauce evenly over it.
  8. Cook the Pork: Roast in the preheated oven for 60 to 80 minutes, or until the internal temperature reaches between 140°F and 145°F. Baste the pork every 20 minutes with the orange juice and sauce mixture to keep it moist and flavorful.
  9. Rest the Pork: Remove the pork from the oven and place it on a plate tented with foil. Let it rest for 10 minutes to allow juices to redistribute. Use an instant-read thermometer to confirm the internal temperature is at least 145°F before serving.
  10. Finish the Sauce: While the pork rests, add the remaining ¼ cup orange juice to the pan juices. If the roasting pan is stovetop safe, keep the mixture there; if not, transfer to a saucepan.
  11. Simmer the Sauce: Bring the sauce to a boil, then reduce to a simmer and let it thicken slightly while the pork rests.
  12. Serve: Slice the pork loin and drizzle with the warm sauce. Garnish with fresh orange slices and cranberries for an appealing presentation.

Notes

  • Use a meat thermometer for best results to avoid overcooking and maintain juiciness.
  • Resting the meat after roasting is essential for tender slices and better flavor absorption.
  • If you do not have whole cranberry sauce, you can substitute with fresh cranberries cooked down with some sugar.
  • The roasting pan should be oven- and stovetop-safe to finish the sauce directly in it; alternatively use a saucepan.
  • For a firmer crust, pat the pork dry thoroughly before searing and roasting.

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Find it online: https://comfortmealsmadeeasy.com/orange-cranberry-pork-loin-roast-recipe/