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sliced pork roast topped with cranberry sauce on a plate garnished with rosemarry and cranberries
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4.72 from 14 votes

Cranberry Pork Roast

This tender, flavorful Cranberry Pork Roast is super easy to prepare, yet looks and tastes like a gourmet meal. A holiday winner!
Prep Time10 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 30 minutes
Course: Dinner, Main Course
Cuisine: American
Keyword: cranberry pork roast, pork roast, pork roast recipe, thanksgiving recipes
Servings: 10
Calories: 436kcal
Author: Joanna Cismaru

Equipment

Ingredients

  • 5 pound pork loin
  • 2 tablespoons olive oil
  • 1 tablespoon thyme dried
  • ¼ teaspoon nutmeg ground
  • 1 teaspoon allspice
  • 1 teaspoon salt or to taste
  • ½ teaspoon pepper or to taste
  • ¼ cup honey
  • 1 tablespoon orange zest
  • 2 cups cranberry sauce
US Customary - Metric

Instructions

  • Preheat the oven to 375℉ and arrange the rack in the middle of the oven.
  • Drizzle the olive oil all over the pork loin. Season with thyme, nutmeg, allspice, salt and pepper on all sides evenly. 
  • Heat a large 12 inch cast iron pan with a little bit of olive oil, then brown the pork on all sides, 4 to 6 minutes per side. Sear until it's a deep golden brown and easily releases from the pan. Remove from heat.
  • Drizzle honey on all sides of the pork loin then grate some orange zest over it. 
  • Cover with aluminum foil, transfer the skillet to the oven and roast for 30 minutes. Remove the foil and finish roasting for another 30 minutes or until an instant-read thermometer inserted into the thickest part of the pork reads anywhere from 145℉ to 160℉. 
  • Meanwhile prepare the cranberry sauce. I used my own cranberry sauce recipe, however, store bought cranberry sauce will work as well.
  • Transfer the pork roast to a cutting board and let it rest for at least 15 to 20 minutes before slicing into it. 
  • Slice then top with cranberry sauce before serving it.

Video

Notes

  1. The best way to tell when your pork is done is to take its internal temperature using a meat thermometer that's inserted in the center part of the pork and the temperature reads at least 145F/62.8C to 155F/68.3C. 
  2. If you don't own a meat thermometer, pierce the pork in the middle with a fork and if the juices run clear, the meat is done.

Nutrition

Serving: 1serving | Calories: 436kcal | Carbohydrates: 29g | Protein: 50g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 142mg | Sodium: 360mg | Potassium: 871mg | Sugar: 28g | Vitamin A: 55IU | Vitamin C: 3.1mg | Calcium: 18mg | Iron: 1.5mg