Cranberry Dijon Pork Loin Roast with Apple Cider Glaze

Introduction

A pork loin roast is a timeless dish that never goes out of style, but with a few clever twists, it can become extraordinary. This Cranberry Dijon Pork Loin Roast with Apple Cider Glaze combines savory and sweet flavors, making it the perfect centerpiece for any special occasion or fall dinner. The richness of the pork roast is beautifully complemented by the tangy, slightly sweet apple cider glaze, while the tart cranberries and zesty Dijon mustard elevate the flavors to a new level of sophistication. This recipe is easy enough for a weeknight dinner but impressive enough to serve for guests.

Ingredients

For the Pork Loin Roast:

• 2 to 3 lb boneless pork loin roast
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary

For the Cranberry Dijon Apple Cider Glaze:

• 1 cup fresh or frozen cranberries
• 1/2 cup apple cider
• 2 tbsp Dijon mustard
• 2 tbsp maple syrup or honey
• 1 tbsp apple cider vinegar
• 1/4 tsp cinnamon
• 1 tbsp butter
• Salt and pepper to taste

Directions

1. Preheat and Prepare the Pork: Preheat your oven to 375°F (190°C). Pat the pork loin roast dry with paper towels. Rub it all over with olive oil, and season generously with salt, pepper, garlic powder, onion powder, thyme, and rosemary.
2. Searing the Roast: In a large oven-safe skillet, heat olive oil over medium-high heat. Once hot, sear the pork loin roast on all sides for about 3-4 minutes until browned. This helps lock in the flavor and juices.
3. Roasting the Pork: Transfer the skillet to the preheated oven and roast for 45 to 60 minutes, or until the internal temperature reaches 145°F (63°C). Remove the roast from the oven and let it rest for 10-15 minutes before slicing.
4. Making the Cranberry Dijon Apple Cider Glaze: While the pork roasts, make the glaze. In a small saucepan, combine cranberries, apple cider, Dijon mustard, maple syrup, apple cider vinegar, and cinnamon. Bring to a simmer over medium heat. Stir occasionally and cook for about 10 minutes, or until the cranberries burst and the sauce thickens. Stir in butter and season with salt and pepper to taste.
5. Serving: Slice the rested pork loin roast and drizzle the cranberry Dijon apple cider glaze generously over the top. Serve immediately and enjoy!

Serving and Storage Tips

• Serving Suggestions: This roast pairs beautifully with mashed potatoes, roasted vegetables, or a simple green salad. For a fall-inspired feast, consider adding roasted sweet potatoes or Brussels sprouts to the plate.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The glaze can also be stored separately in the fridge for up to 1 week.
• Reheating: To reheat, warm the pork in the oven at 300°F (150°C) until heated through, or use the microwave in short intervals. Reheat the glaze on the stove or in the microwave before serving.

Variations

• Herb Variations: If you prefer a different herb profile, feel free to swap rosemary and thyme for sage or oregano. Fresh herbs will also add a brighter flavor.
• Sweetness Level: Adjust the sweetness of the glaze by adding more honey or maple syrup if you like a sweeter sauce. For a tangier glaze, increase the apple cider vinegar slightly.
• Pork Shoulder Option: For a more tender cut, you can substitute pork shoulder for the loin. Just be aware that it will take a bit longer to cook, and you may need to adjust the seasoning.
• Cranberry-Free Option: If cranberries aren’t available, try using a combination of dried cherries or raisins for a similar flavor profile. A mix of fresh apples and a small handful of dried cranberries also works as a substitute.

FAQ

Q: Can I make the glaze ahead of time? A: Yes, you can make the cranberry Dijon apple cider glaze up to 3 days in advance. Just store it in an airtight container in the refrigerator, and reheat it when you’re ready to serve.

Q: How do I know when the pork is fully cooked? A: The best way to ensure the pork is cooked perfectly is by using a meat thermometer. Insert the thermometer into the thickest part of the pork loin. Once it reaches 145°F (63°C), it’s ready to come out of the oven.

Q: Can I cook the pork roast without searing it first? A: While searing adds a nice caramelized crust and locks in juices, you can roast the pork directly without searing. Just be sure to rub it with seasonings for flavor and roast it at the correct temperature.

Q: Can I use bone-in pork loin instead of boneless? A: Absolutely! Bone-in pork loin will require a slightly longer cooking time. Just make sure to check the internal temperature before serving.

This recipe combines tender, juicy pork with a rich, flavorful glaze that elevates the dish. Whether you’re serving it for a family dinner or a holiday gathering, this Cranberry Dijon Pork Loin Roast with Apple Cider Glaze is sure to be a crowd-pleaser.