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Cranberry Pork Roast

The preparation of these soft, delicious Cranberry Pork Roast is very easy, but it looks and tastes like a gourmet dish. A holiday winner!


Ingredients in cranberry roast
Pork fillet – I use pork fillet, see below for the difference between pork fillet and pork tenderloin.
Olive Oil – Whether olive oil or super light sweetener vegetable oil, you can use your preferred oil.
Thyme – Today we only use dried thyme, try not to use fresh for this step because we do not want the herbs to burn and we want a nice little flavor concentrate.
Spices – nutmeg and allspice.
Spices – salt and pepper to taste.
Honey – for some sweetness, it will help to caramelize and create a beautiful crust in our pork fillets.
Orange Flavor – Orange and pork are natural partners. The sweetness and bread flavor of orange is the perfect complement to soft and light pork.
Cranberry Sauce – you can use cranberry sauce purchased from the store, but if you want something really tasty,


INGREDIENTS

  • 5 lb pork loin
  • 2 tbsp olive oil
  • 1 tbsp thyme dried
  • 1/4 tsp nutmeg ground
  • 1 tsp allspice
  • 1 tsp salt or to taste
  • 1/2 tsp pepper or to taste
  • 1/4 cup honey
  • 1 tbsp orange zest
  • 2 cups cranberry sauce

INSTRUCTIONS

  1. Preheat the oven to 375 F degrees and arrange the rack in the middle of the oven.
  2. Drizzle the olive oil all over the pork loin. Season with thyme, nutmeg, allspice, salt and pepper on all sides evenly.
  3. Heat a large 12 inch cast iron pan with a little bit of olive oil, then brown the pork on all sides, 4 to 6 minutes per side. Sear until it’s a deep golden brown and easily releases from the pan. Remove from heat.
  4. Drizzle honey on all sides of the pork loin then grate some orange zest over it.
  5. Cover with aluminum foil, transfer the skillet to the oven and roast for 30 minutes. Remove the foil and finish roasting for another 30 minutes or until an instant-read thermometer inserted into the thickest part of the pork reads anywhere from 145 to 160 F degrees.
  6. Meanwhile prepare the cranberry sauce. I used my own cranberry sauce recipe, however, store bought cranberry sauce will work as well.
  7. Transfer the pork roast to a cutting board and let it rest for at least 15 to 20 minutes before slicing into it.
  8. Slice then top with cranberry sauce before serving it.

RECIPE NOTES

  1. The best way to tell when your pork is done is to take its internal temperature using a meat thermometer that’s inserted in the center part of the pork and the temperature reads at least 145F/62.8C to 155F/68.3C.
  2. If you don’t own a meat thermometer, pierce the pork in the middle with a fork and if the juices run clear, the meat is done.
  3. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information:

Calories: 436kcal (22%)Carbohydrates: 29g (10%)Protein: 50g (100%)Fat: 12g (18%)Saturated Fat: 3g (19%)Cholesterol: 142mg (47%)Sodium: 360mg (16%)Potassium: 871mg (25%)Sugar: 28g (31%)Vitamin A: 55IU (1%)Vitamin C: 3.1mg (4%)Calcium: 18mg (2%)Iron: 1.5mg (8%)

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