This Cranberry Balsamic Pork Loin Roast turned out absolutely awesome! The pork comes out tender and juicy, and the glaze – made with cranberry sauce, balsamic vinegar, a touch of brown sugar, and Dijon mustard, is the perfect topping.
This recipe is also perfect for the holidays!
Why You’ll Love This Recipe
- Perfectly balanced flavor: The cranberry and balsamic glaze/sauce brings a sweet and tart contrast to the savory pork.
- Simple ingredients: We use all simple, pantry-friendly ingredients.
- Tender and juicy every time: Cooking at high heat first, then finishing low, locks in moisture while building a beautiful, flavorful crust.
Ingredients
This recipe keeps things simple with pantry-friendly ingredients that deliver big flavor:
- Pork Loin Roast: A lean, tender cut that cooks evenly and slices beautifully.
- Cranberry Sauce: Whole berry cranberry sauce gives the glaze a fruity texture and natural sweetness.
- Balsamic Vinegar: Adds a deep tang that balances the sweet cranberry.
- Worcestershire Sauce: Helps the dry rup stick to the roast while providing a savory depth to the crust.
- Brown Sugar: Brings smooth sweetness and helps the glaze caramelize as it bakes.
- Dijon Mustard: Adds a mild vibrance and rounds out the sauce with savory depth.
- Seasonings: A blend of kosher salt, garlic powder, onion powder, black pepper, and rosemary creates a well-seasoned crust that complements the glaze perfectly.
Equipment
You won’t need much to make this roast – just the basics:
- Sheet pan lined with foil (easy cleanup!)
- Small saucepan for mixing the glaze
- Instant-read thermometer (the secret to perfect doneness)
- Basting brush or spoon for glazing
Preparation
Start by trimming any excess fat from the pork roast. We don’t want to trim all of it, just the thick parts and leave a thin layer as best possible. Next we’ll give it a good coating of Worcestershire sauce to help the seasonings stick and add subtle savory depth.
Mix the dry rub ingredients and coat the roast evenly. While the oven preheats to 425°F, whisk the glaze ingredients together in a small saucepan, but keep it off the heat for now. You’ll use it later for brushing and serving.
Cooking
Roast the pork at 425°F for 15 minutes to get a flavorful crust started. Then reduce the heat to 375°F to finish cooking. Brush the roast with a little of the cranberry balsamic glaze after about 30 minutes, then again during the last 10 minutes of roasting.
Plan for about 15 minutes per pound total cooking time, including that first high-heat sear. Always go by temperature. Remove the roast when it hits 135–140°F in the center, then let it rest for 10 minutes. It’ll rise to the perfect 145°F while staying juicy and tender.
Serving
Slice the roast and spoon that gorgeous cranberry balsamic glaze/sauce over the top. Keep any extra glaze in a bowl to serve over individual portions.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 300°F or in the microwave using short bursts, adding a spoonful of the glaze to keep it moist.
Substitutions and Changes
- Cranberry sauce: You can use jellied cranberry sauce if that’s what you have, but whole berry gives a better texture.
- Herbs: Swap rosemary for thyme or Italian seasoning for a slightly different flavor profile.
- Sweetness: If you prefer a less sweet glaze, reduce the brown sugar to 2 tablespoons.
- Cut of meat: This recipe is written for pork loin, not tenderloin. If you use a tenderloin, reduce the cook time significantly (about 25–30 minutes total).
Recipe
Best Damn Cranberry Balsamic Pork Loin Roast
- Total Time: about 1 hour 15 minutes
- Yield: 6-8 servings
Description
This Cranberry Balsamic Pork Loin Roast is tender, juicy, and topped with a simple cranberry balsamic glaze that brings incredible flavor to every slice. Easy to make and perfect for a family dinner or a special meal.
Ingredients
- 3–4 lb. boneless pork loin roast
- 1 tbs Worcestershire sauce
- 1.5 tsp kosher salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried rosemary
Glaze:
- 1 can (14oz) whole berry cranberry sauce
- ¼ cup balsamic vinegar
- ¼ brown sugar
- 1 tbs Dijon mustard
Instructions
- Preheat oven to 425°F and line a sheet pan with foil. Spray foil lightly with nonstick cooking spray.
- In a small bowl, mix salt, pepper, onion powder, garlic powder and rosemary.
- Trim any excess fat from roast and coat with Worcstershire sauce. Rub the seasoning mix all over the roast.
- Roast (first stage): place in oven at 425°F for 10 minutes. (This helps create a crust and locks in the juices)
- While the first stage is cooking in the oven, use a small saucepan (off heat – we’ll be heating it at the very end) and mix the cranberry sauce, Dijon, brown sugar, and balsamic vinegar. Whisk until everything is well incorporated.
- Finish roasting and glaze:
– After the initial 15 minutes of roasting, reduce oven temp to 375°F
– Continue roasting for about 15 minutes per pound total cooking time (including the initial 15 min).
– After about 30 minutes, brush a light layer of glaze over the roast. Brush on again in the final 10 minutes of roasting.
– Always rely on internal temperature, not time alone for optimal results. Remove the roast when internal temp is 135-140°F.
– A 3lb roast will take roughly 1 hour total; a 4lb roast about 1 hour 15 minutes.
- When roast is done, remove from oven and let rest for 10 minutes. The temp will rise to 145°F as it rests, creating a juicy, tender pork roast.
- While the roast is resting, simmer the sauce over low-medium heat until heated through.
- Slice and spoon remaining glaze over the pork.
- Prep Time: 10 min
- Cook Time: 60 min
- Category: Dinner
- Method: Oven
- Cuisine: American
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