Moist Cranberry Pork Roast is a flavorful and tender dish that pairs the rich, savory taste of pork with the sweet-tart burst of cranberries. Slow-cooked to perfection, this roast remains juicy while absorbing the flavors of a simple yet vibrant cranberry sauce made with orange juice and spices. This dish is perfect for holiday gatherings or a cozy dinner, offering a delicious balance of sweet and savory in every bite. Serve it with mashed potatoes or roasted vegetables for a comforting, hearty meal.
Ingredients:
- 1 (3-4 lb) boneless pork loin roast
- 1 (14 oz) can whole berry cranberry sauce
- 1/2 cup orange juice
- 1/4 cup brown sugar
- 1 tbsp Dijon mustard
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions:
- Preheat the oven: Set your oven to 325°F (160°C).
- Season and sear the pork: Rub the pork roast with olive oil, and season generously with salt and pepper. Heat a large skillet over medium-high heat and sear the pork on all sides until golden brown, about 2-3 minutes per side. Transfer the pork to a roasting pan.
- Make the cranberry sauce: In a bowl, mix the cranberry sauce, orange juice, brown sugar, Dijon mustard, cinnamon, and ginger until well combined.
- Cook the roast: Pour the cranberry sauce mixture over the pork roast in the roasting pan. Cover the pan with foil and roast for 1 1/2 to 2 hours, or until the internal temperature of the pork reaches 145°F (63°C).
- Baste and rest: Halfway through cooking, baste the pork with the sauce from the pan. Once done, remove the roast from the oven and let it rest, covered, for 10 minutes before slicing.
- Serve: Slice the pork roast and drizzle with the remaining cranberry sauce from the pan.
Enjoy this moist, flavorful Cranberry Pork Roast for a perfect balance of sweet and savory flavors!
