This juicy pork loin roast is a perfect mix of sweet and tart with its tasty cranberry and apple sauce. It’s sure to impress your family at dinner!
The colors alone make it a feast for the eyes. Plus, the smell while it’s roasting could win an award! I love serving it with mashed potatoes for perfect harmony on the plate.
Key Ingredients & Substitutions
Pork Loin: This is the star of the dish. A boneless pork loin roast is best for even cooking. If you can’t find it, a pork tenderloin can work, just adjust the cooking time as it’s smaller and cooks faster.
Cranberries: Fresh cranberries add tartness. If they’re out of season, use frozen cranberries. Dried cranberries can work too but won’t provide the same juicy texture.
Apple: I love Granny Smith for its tartness, but Honeycrisp or even Fuji can give a nice sweetness. If apples aren’t available, pear would be a great substitute!
Olive Oil: This is perfect for searing. Vegetable or canola oil can substitute it without changing the flavor. Butter can add a richer taste, especially when combined with oil.
Brown Sugar: It produces a lovely caramelized crust. You could use maple syrup or honey as alternatives, but reduce the liquid in the recipe a bit to maintain consistency.
How Do I Butterfly the Pork Loin Properly?
Butterflying the pork loin is key for a uniform stuffing and even cooking. Here’s how to do it:
- Start with a sharp knife and place the pork loin on a cutting board.
- Locate the long side and make a lengthwise cut down the middle, stopping about an inch from the bottom.
- Open it up like a book, flattening it slightly if necessary for more even filling.
- Season the inside before adding the stuffing, as it helps the flavors penetrate the meat.
Taking your time with this step ensures a beautiful roast with great flavor! Don’t rush, and you’ll be amazed at the results.
How to Make Cranberry Apple Pork Loin Roast
Ingredients You’ll Need:
- 1 (2 to 3 lb) pork loin roast, boneless
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 1 cup fresh cranberries
- 1 medium apple (such as Granny Smith or Honeycrisp), peeled, cored, and finely chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup brown sugar, packed
- 1/2 cup apple cider or apple juice
- 1 tablespoon Dijon mustard
- 1 teaspoon fresh rosemary, chopped (plus extra for garnish)
- 1/2 teaspoon ground cinnamon
- Optional: 1/4 cup chopped walnuts or pecans (for stuffing)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time followed by 45 to 60 minutes of roasting, plus a 10-minute resting period. With everything combined, you can enjoy a delicious meal in a little over an hour!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This ensures that it’s hot and ready for your pork loin once it’s prepared.
2. Prepare the Pork Loin:
Pat the pork loin dry with paper towels. Using a sharp knife, carefully butterfly the pork loin by slicing it lengthwise down the middle. Make sure not to cut all the way through; you want to open it like a book. This gives you more space for the filling!
3. Seasoning:
Sprinkle salt and black pepper inside the butterflied pork roast. This is important for flavor right from the inside out.
4. Make the Filling:
In a medium bowl, combine the chopped apple, cranberries, onion, minced garlic, brown sugar, walnuts or pecans (if using), chopped rosemary, and ground cinnamon. Give this a good mix until everyone’s combined!
5. Stuff the Pork Loin:
Spread this delicious mixture evenly over the inside of the butterflied pork loin. Make sure it’s distributed well for maximum flavor in every bite.
6. Roll It Up:
Carefully roll up the pork loin tightly from one long side to enclose all that yummy filling. Then, secure it with kitchen twine, tying it at 1 to 2-inch intervals.
7. Sear the Pork:
Heat the olive oil in a large ovenproof skillet or roasting pan over medium-high heat. Sear the pork loin on all sides until it’s golden brown, about 3-4 minutes per side. This step adds great flavor!
8. Add Some Flavor:
In a small bowl, whisk together the apple cider (or juice) and Dijon mustard. Pour this mixture over the seared pork for moisture and seasoning.
9. Roast It:
Transfer the skillet to the preheated oven (if using a separate roasting pan, place the pork in there). Roast for about 45 to 60 minutes, or until the internal temperature reaches 145°F (63°C).
10. Baste the Pork:
As the pork roasts, baste it occasionally with the pan juices to keep it nice and moist. This simple step keeps it succulent.
11. Rest the Roast:
When it’s done, remove the roast from the oven and place it on a cutting board. Tent it with foil and let it rest for about 10 minutes to allow the juices to redistribute.
12. Slice and Serve:
Slice the roast into 1/2-inch thick slices. Spoon some of those delightful pan juices and the cranberry-apple sauce over each serving to enhance the flavor. Garnish with fresh rosemary sprigs for a beautiful presentation.
13. Enjoy!
Serve warm alongside your favorite sides, like mashed potatoes or a fresh salad. You’ll love the delicious balance of flavors in this delightful pork loin roast!
Happy cooking!
Can I Use Frozen Pork Loin for This Recipe?
Yes, you can use frozen pork loin, but make sure to thaw it completely in the refrigerator before starting. This can take 24 hours, so plan ahead!
What Are Some Good Side Dishes to Serve with This Roast?
This roast pairs wonderfully with mashed potatoes, roasted vegetables, or a fresh salad. You could also serve it with a grain like quinoa or wild rice for a heartier meal.
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the pork loin up to the point of roasting and refrigerate it for a day or two. Just make sure to wrap it tightly to keep it fresh. When ready to cook, let it sit at room temperature for about 30 minutes before roasting.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave, adding a splash of apple cider or juice to keep it moist!
