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Quick Savory Cranberry Glazed Pork Loin Roast

Quick Savory Cranberry Glazed Pork Loin Roast

  • Prep

    10 m
  • Cook

    50 m
  • Ready In

    1 h 10 m
goodfood4ursoul

goodfood4ursoul

This simple, 1-hour roast is our favorite Christmas dish and voted most likely to be served if the President were to drop in for dinner- LOL! I love serving this entree because it causes me NO stress and everyone raves over it. While the pork is roasting, make another batch of the cranberry glaze to serve in a gravy boat alongside the sliced pork roast. For food safety, the new batch should not be prepared in same pan as the first if you have been basting directly out of the saucepan. If you basted out of another dish, you can use the same pan.

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Ingredients {{adjustedServings}} servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 419 kcal
  • 21%
  • Fat:
  • 15.9 g
  • 24%
  • Carbs:
  • 38.8g
  • 13%
  • Protein:
  • 29.6 g
  • 59%
  • Cholesterol:
  • 88 mg
  • 29%
  • Sodium:
  • 805 mg
  • 32%

Based on a 2,000 calorie diet

Directions

  1. Preheat an oven to 425 degrees F (220 degrees C).
  2. Combine the cranberry sauce, apple jelly, mustard, crushed bouillon, horseradish, garlic powder, and thyme in a saucepan; bring to a boil.
  3. Line a large baking pan with foil. Place pork loin in pan, fat side up. Sprinkle evenly with salt and pepper. Use a pastry brush and a small spoon to completely coat the pork with sauce.
  4. Cook until the pork is no longer pink in the center, and an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 45 minutes, basting every 10 minutes with remaining sauce.
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Reviews

Paula
306

Paula

10/20/2009

Very tasty pork roast. I found the time/temp a little off. Pork should be cooked to 140-145 degrees and then set aside to rest for 15 minutes; the internal temp will go up and the juices will seep throughout the meat. A foolproof rule of thumb to use is 15 minutes per pound @ 350 degrees. In my experience, cooking to an internal temp of 160 or above usually results in unpleasantly dry meat. For succulence, give my suggestion a try.

Jennifer Mills Smith
146

Jennifer Mills Smith

11/5/2009

FIVE STARS FOR FLAVOR w a MINT TWIST. Thought the sauce would be too "gunky sweet" with all that sugar from jam & cranberry sauce, it wasn't. All said it was yummy AND from my point of view, the quickest roast I ever made (fully thawed) but it's not walk away time. I was busy making gravy & ladling every 10 min. Originally I only had 1/2C of apple jelly & used 1/2C of Mint Jelly w flecks of mint, to make up for it. It was a DELIGHTFULLY HAPPY ACCIDENT & lent a subtle undertone of mint. Next time I will use solely mint to replace the apple jelly. I had at least 1 Cup of sauce, not used for basting & put it in a saucepan, added at least three cups of chicken broth (stirring some of it with 3T of Corn starch) & it was a wonderful lighter gravy & there was plenty of it. Entire dinner was served w steamed fresh carrots & fresh green beans & (canned)baby pototoes (my best quick assistant in the kitchen) IT WAS ALL PERFECT! We added an addtional splash of English mint sauce on our potatoes(not jam-I'll have to upload a recipe for it:

piginapoke
116

piginapoke

4/6/2009

Wow, was this delicious! We followed the recipe exactly and it was not only very easy (the only thing that could be considered possibly "difficult" is reglazing every 10 minutes - I did it every 12-15 minutes) but absolutely scrumptious. The whole house smelled great, too!

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