Holiday Cranberry Orange Crusted Pork Loin

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This cranberry orange pork loin will be the star of your holiday table, and for good reason! Strikingly beautiful bright cranberry and orange jam covers the outside of the pork loin, keeping it oh so tender and juicy. The tart cranberry mellows with the sweet orange and honey make for a perfect glaze. Paired with the savory and salty pork loin, this dish exudes holiday flavors with sophisticated elegance and a breath-taking presentation. This pork loin is so good it may just become your new holiday tradition! Happy Holidays!

                        

Holiday Cranberry Orange Crusted Pork Loin

Serves 8  
Prep: 30 min
Cooking: 50 min
Resting: 10 min
Total:  1 hour 30 min
Beginner

Ingredients:

For the Pork Loin:

1- 2 ½ to 3 Lb. Pork loin 

1 large onion, sliced

2 small Granny Smith apples, cored and sliced  

½ cup red wine vinegar 

1 Tbsp. + 1 tsp. honey 

2 tsp. salt

1 tsp. black pepper 

4-5 rosemary sprigs, fresh and chopped 

5-6 sage leaves, fresh and chopped 

8 thyme sprigs, fresh 

 

For the Cranberry Sauce:  

18 oz. Cranberries, fresh 

½ cup orange juice, not from concentrate 

½ cup honey 

 

For Garnish: 

2 oranges sliced, for garnish, optional  

¼ cup cranberries for garnish, optional

Fresh Herbs, optional

  Method Of Prep:

  1. Gather and prep ingredients.
  2. Preheat the oven to 425°F.
  3. Grab a roasting pan and place sliced onion and apple in the bottom, along with half of the fresh herbs.
  4. Place the pork loin on top of the onions and apples, fat side up.
  5. In a small bowl whisk together red wine vinegar and honey until dissolved.
  6. Pour this vinegar mixture over the pork loin, and let it sit for 15-20 minutes.
  7. After time has elapsed, season the loin with salt and pepper.
  8. Add additional herbs on top and roast in the oven for 35-40 minutes.
  9. While the loin is roasting, we will make our cranberry sauce. In a medium pot add the cranberries, honey, and orange juice.
  10. Heat on high, until cranberries begin to pop. Lower heat to a simmer and continue to cook for 8-10 minutes or until thick and jam-like.
  11. Remove from heat to cool slightly.
  12. Gently brush the cranberry sauce on the top of the roast and return to the oven for 10 minutes or until the internal temperature reaches 140°F.
  13. Remove from the oven and cover with foil. Allow resting for 10 minutes before carving.
  14. On your serving platter lay orange slices on the bottom. Place your roast on top and garnish with cranberries and more fresh herbs.
  15. Carve and serve immediately. Enjoy!

                           

                                  

Nutrition Facts: 
Calories- 294
Carbs- 30.7 g
Fat- 6.2 g
Protein- 35.1 g