Name: Cranberry Pork Roast
Prep time: 10 min
Cook time: 80 min
Total time: 90 min
Yield: 10
Ingredients: 5 lb pork loin; 2 tbsp olive oil; 1 tbsp thyme (dried); 1/4 tsp nutmeg (ground); 1 tsp allspice; 1 tsp salt (or to taste); 1/2 tsp pepper (or to taste); 1/4 cup honey; 1 tbsp orange zest; 2 cups cranberry sauce

This tender, flavorful Cranberry Pork Roast is super easy to prepare, yet looks and tastes like a gourmet meal. A holiday winner!

Sometimes you want something other than turkey for your holiday dinner, and for those times, this cranberry pork roast is perfect. Still elegant and impressive, but very little effort required.

Succulent and savory, tender and flavorful, this cranberry pork roast is a must! With a homemade cranberry sauce, this pork roast will make you look like a gourmet cook in your kitchen!

PORK LOIN VS PORK TENDERLOIN

Pork loin and tenderloin while often mistaken as the same meat, they are in fact, quite different. They do not come from the same part of the animal and actually look quite different.

Pork loin comes from the back and it’s generally bigger than a tenderloin. Sometimes it’s referred to as center cut pork loin roast, pork center loin roast, pork center cut rib roast, among other names. It usually is a larger piece of meat, and can be anywhere from 2 to 5 pounds.

Pork tenderloin, also known as pork filet or pork tender, comes from the muscle that runs alongside the backbone. Pork tenderloin is usually boneless while pork loin can be both boneless and with bone-in. Tenderloin usually averages about one pound per piece.

For this recipe I recommend using a pork loin because they tend to cook differently and a tenderloin is much smaller in size.

TIPS FOR MAKING PORK ROAST

Always trim and season the pork loin. Trim any loose pieces of fat, but leave the fat cap in place. Season the pork loin generously, with herbs such as thyme, rosemary and lots of salt and pepper.

Brown the pork loin in a large cast iron skillet until it has a nice golden brown crust. Make sure you get a nice deep color before turning. If your try and turn the meat and it sticks, wait another minute or so before trying again. The meat will release from the pan easily when ready.

The key to juicy pork is to not over cook it. Always use an instant read thermometer and when the it registers 145 to 160 F degrees, it’s done. The recommended time is 8 to 11 minutes per pound.

Always rest your pork loin for 15 to 20 minutes before slicing into it. Resting is important as it allows the juices in the outside of the meat to settle back into the middle, making it juicier and easier to carve.

HOW TO SERVE CRANBERRY PORK ROAST

This cranberry pork roast is wonderful because it’s so versatile and really goes with a number of side dishes. Here are some of my favorite ways to serve it:

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