This Cranberry Apple Pork Loin Roast is a tasty dish that brings sweet and savory together. The juicy pork is paired with tart cranberries and sweet apples for a feast!
Let’s face it, who can resist a meal that smells this good while cooking? I always end up a little hungry just waiting for it to finish baking! 😋
I love to serve this roast with some mashed potatoes to soak up the yummy juices. It’s perfect for family dinners or special occasions when you want to impress without too much fuss!
Key Ingredients & Substitutions
Pork Loin: This cut is tender and juicy, perfect for roasting. If you’re looking for a change, try using a pork tenderloin for a quicker cooking time or a beef roast if you prefer a red meat alternative.
Apples: Granny Smith adds tartness while Fuji gives sweetness. You can substitute other apples like Honeycrisp or Braeburn for different flavor profiles.
Cranberries: Fresh cranberries are great but if they’re out of season, frozen cranberries work just as well. Dried cranberries can be used too, though they won’t provide the tartness and juiciness.
Apple Cider: For a non-alcoholic option, apple juice or even white grape juice makes a great substitute for a sweeter flavor. You could also try a splash of balsamic vinegar for tanginess.
Herbs: The thyme and rosemary bring lovely herbal notes. If you can’t find dried herbs, fresh ones work well! Just use about three times more fresh herbs than dried.
How Do I Ensure My Pork Loin Stays Juicy?
Keeping your pork loin juicy is key to a great roast. Here are some tips:
- Pat the pork dry with a paper towel before seasoning it, which helps create a nice crust.
- Browning the meat before roasting locks in the juices. Don’t skip this step!
- Spoon the pan juices over the roast while it’s cooking to keep it moist and flavorful.
- Let the pork rest after roasting. This allows juices to redistribute, ensuring juicy slices.
Following these tips can make a big difference in the tenderness and flavor of your roast!
Cranberry Apple Pork Loin Roast
Ingredients You’ll Need:
- 2 to 3 pounds boneless pork loin roast
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary, crushed
- 2 apples (such as Granny Smith or Fuji), peeled, cored, and chopped
- 1 cup fresh or frozen cranberries
- 1/2 cup apple cider or apple juice
- 1/4 cup chicken broth
- 2 tablespoons brown sugar or maple syrup
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 tablespoon Dijon mustard
- Optional garnish: fresh thyme or rosemary sprigs
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 45-55 minutes to cook. After cooking, it’s good to let the roast rest for about 10 minutes before slicing. In total, plan for about 1 hour and 20 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This ensures your pork roast cooks evenly and thoroughly.
2. Prepare the Pork Loin:
Use paper towels to pat the pork loin dry, which helps to create a nice crust when cooking. Rub the entire roast with olive oil, salt, black pepper, dried thyme, and crushed rosemary, making sure it’s well-coated.
3. Brown the Pork:
Heat a large oven-safe skillet or roasting pan over medium heat. Add the seasoned pork loin and brown it on all sides, taking about 2-3 minutes per side. Once browned, remove the pork from the skillet and set it aside.
4. Sauté the Aromatics:
In the same skillet, add the finely chopped onion and minced garlic. Sauté them for about 3-4 minutes until softened and fragrant. This will build a delicious base for your sauce!
5. Add Fruit and Simmer:
Next, add the chopped apples and cranberries to the skillet. Cook for about 2-3 minutes, stirring often, until the cranberries start to pop. This is where the sweet and tart flavors mix nicely!
6. Create the Sauce:
Pour in the apple cider (or juice), chicken broth, brown sugar (or maple syrup), and Dijon mustard. Stir everything together, bringing it to a gentle simmer.
7. Combine and Roast:
Return the pork loin to the skillet or move it to a roasting pan, placing it alongside the fruit mixture. This allows the roast to absorb all the flavors as it cooks!
8. Roast the Pork:
Transfer your skillet or roasting pan to the preheated oven. Roast the pork for about 45-55 minutes, or until the internal temperature reads 145°F (63°C) on a meat thermometer.
9. Baste and Ensure Juiciness:
While roasting, feel free to spoon some of the pan juices over the pork occasionally. This keeps it moist and enhances the flavor.
10. Rest and Slice:
After roasting, remove the pan from the oven and place the roast on a cutting board. Cover it loosely with foil and let it rest for about 10 minutes for the juices to settle.
11. Serve:
Slice the pork loin into approximately 1/2-inch thick slices. Spoon the cranberry apple sauce over the top, allowing the luscious flavors to soak in!
12. Garnish and Enjoy:
Finish off by garnishing with fresh thyme or rosemary sprigs if you like. Serve your stunning roast with sides like mashed potatoes or roasted veggies for a delightful meal!
Enjoy your delicious Cranberry Apple Pork Loin Roast!
Can I Use a Different Cut of Pork?
Yes, you can use a pork tenderloin instead of a pork loin roast! Just be aware that tenderloin cooks faster, so adjust the cooking time to about 25-30 minutes, checking for an internal temperature of 145°F (63°C).
Can I Prepare This Dish Ahead of Time?
Absolutely! You can prepare the apple and cranberry mixture and sear the pork a day ahead. Just refrigerate everything separately and then bake it when you’re ready to serve. It may take a bit longer to cook if the pork is cold from the fridge, so keep an eye on the temperature!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in the microwave or on the stove, adding a splash of broth or water to keep it moist.
Can I Substitute the Apples or Cranberries?
Definitely! If you don’t have apples on hand, pears make a great substitute. For cranberries, you can use dried cranberries, although they won’t provide the same tartness or juiciness. Just remember that dried cranberries are sweeter, so you might want to adjust the sugar in the recipe accordingly!
