Cranberry Dijon pork loin is an elegant and flavorful main dish that combines savory roasted pork with a tangy-sweet cranberry Dijon glaze. Perfect for holiday gatherings or special dinners, this recipe delivers tender, juicy pork enhanced with the bright flavor of cranberries and the bold kick of mustard.
It’s a simple dish that looks impressive on the table and pairs beautifully with seasonal side dishes like roasted vegetables, mashed potatoes, and green beans. The combination of tart cranberry and sharp Dijon cuts through the richness of the pork, making it both hearty and refreshing.
Ingredients
- 3–4 lb boneless pork loin roast
- 1 tablespoon olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 cup cranberry sauce (homemade or canned)
- 2 tablespoons Dijon mustard
- 2 tablespoons brown sugar or honey
- ½ cup chicken broth
- 1 tablespoon cornstarch (optional, for thickening)
Preparation
Step 1: Prepare the Pork
- Preheat oven to 375°F (190°C).
- Pat pork loin dry with paper towels.
- Rub all sides with olive oil, salt, pepper, garlic powder, and thyme.
Step 2: Sear the Pork
- Heat a large oven-safe skillet over medium-high heat.
- Sear pork loin on all sides until golden brown, about 2–3 minutes per side.
- Remove from skillet and set aside.
Step 3: Make the Cranberry Dijon Glaze
- In the same skillet, whisk together cranberry sauce, Dijon mustard, brown sugar, and chicken broth.
- Simmer for 3–4 minutes until smooth.
Step 4: Roast the Pork
- Return pork loin to skillet, spoon glaze over the top.
- Transfer skillet to oven and roast for 45–55 minutes, or until pork reaches an internal temperature of 145°F (63°C).
- Baste occasionally with glaze.
Step 5: Rest and Serve
- Remove from oven and let pork rest 10 minutes before slicing.
- For thicker sauce, whisk cornstarch with 2 tablespoons water, stir into glaze, and simmer until thickened.
- Slice pork and serve with glaze drizzled on top.
Variations
- Use pork tenderloin instead of pork loin for a quicker version (cook 25–30 minutes).
- Add orange zest and juice for a citrusy cranberry glaze.
- Swap Dijon for whole-grain mustard for extra texture.
- Stir in fresh rosemary or sage for a more herbal flavor.
Cooking Notes
- Searing pork before roasting locks in juices and adds flavor.
- Always use a meat thermometer to avoid overcooking.
- Resting the pork ensures juicy slices.
- Cranberry glaze can be made ahead and stored in the fridge for 2 days.
Serving Suggestions
- Serve with mashed potatoes, rice pilaf, or roasted sweet potatoes.
- Pair with green beans, Brussels sprouts, or glazed carrots for balance.
- Add a glass of dry red wine or sparkling cider to complement flavors.
Tips
- If pork loin is large, tie with kitchen twine for even cooking.
- For a sweeter glaze, increase brown sugar or honey.
- To make it spicier, add a pinch of red pepper flakes.
- Double the glaze if you want extra sauce for serving.
Timing
- Prep Time: 15 minutes
- Cooking Time: 55 minutes
- Total Time: 1 hour 10 minutes
Nutritional Information (per serving, 8 servings)
- Calories: 320
- Protein: 32g
- Sodium: 540mg
FAQs
Q1: Can I use pork tenderloin instead of pork loin?
- Yes, just reduce roasting time to about 25–30 minutes.
Q2: Can I make this ahead of time?
- Yes, cook the pork and glaze separately, then reheat and combine before serving.
Q3: Can I use canned cranberry sauce?
- Yes, both homemade and canned work—whole berry gives more texture.
Q4: How do I store leftovers?
- Refrigerate up to 4 days or freeze up to 2 months. Reheat gently.
Q5: Can I make this recipe without searing the pork?
- Yes, but searing adds flavor and helps keep the roast juicy.
Conclusion
Cranberry Dijon pork loin is a festive, flavorful dish that’s simple enough for weeknights yet impressive enough for holiday dinners. With its savory, tender pork and tangy-sweet cranberry glaze, it’s a recipe that balances richness with brightness. Serve it with classic sides for a memorable meal that’s sure to become a seasonal favorite.