CRANBERRY-GLAZED ROASTED PORK LOIN

(Serves 4–6)

INGREDIENTS

1. For the Pork Loin

• 1.2–1.5 kg pork loin (whole piece)

• 1 tbsp salt

• 1 tsp black pepper

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp paprika

• 2 tbsp olive oil

• 2–3 sprigs fresh rosemary (optional)

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2. For the Cranberry Glaze

• 1 ½ cups fresh or frozen cranberries

• ½ cup sugar

• ½ cup orange juice (fresh is ideal)

• 2 tbsp honey or maple syrup

• 1 tbsp balsamic vinegar

• 1 tbsp soy sauce

• 1 tsp orange zest (optional but fire)

• Pinch of salt

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3. Optional Sides

• Mashed potatoes

• Roasted carrots or sweet potatoes

• Extra rosemary + whole cranberries for serving

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INSTRUCTIONS

STEP 1 – Prep and Sear the Pork

1. Pat pork loin dry with paper towels.

2. Rub evenly with salt, pepper, garlic powder, onion powder, paprika, and olive oil.

3. Heat a large pan over medium-high heat.

4. Sear the pork loin on all sides until lightly browned (about 2–3 minutes per side).

5. Transfer to a baking dish. Add rosemary sprigs around it.

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STEP 2 – Make the Cranberry Glaze

1. In a saucepan, combine cranberries, sugar, orange juice, honey, soy sauce, balsamic vinegar, and salt.

2. Bring to a simmer over medium heat.

3. Cook 8–10 minutes until cranberries burst and mixture thickens into a glossy sauce.

4. Stir in orange zest.

5. Reserve ⅓ of the sauce for serving. Use the rest to glaze the pork.

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STEP 3 – Roast the Pork

1. Preheat oven to 180°C (350°F).

2. Brush a generous layer of cranberry glaze over the pork.

3. Roast uncovered 35–50 minutes, depending on thickness.

4. Every 10–15 minutes, open the oven and brush more glaze.

5. Pork is done when internal temperature reaches 63°C (145°F).

6. Remove from oven and let rest for 10–15 minutes so juices redistribute.

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STEP 4 – Slice and Serve

1. Slice pork loin into thick cuts.

2. Spoon warm cranberry sauce over the top (the reserved portion).

3. Garnish with fresh cranberries and rosemary.

4. Serve with mashed potatoes or roasted veggies.

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TIPS FOR BEST RESULT

• Choosing pork loin with some fat layer will keep it juicier.

• Don't skip the resting step—it helps keep the meat from drying out.

• If you want a thicker glaze, simmer 2–3 minutes more to reduce.

• Add a splash of red wine for a deeper flavor (optional but luxe).