Short Description
Orange cranberry pork loin roast is a juicy, flavorful dish featuring tender pork slow-roasted with a sweet and tangy glaze made from fresh oranges, cranberries, and aromatic spices. This holiday-worthy meal is perfect for festive gatherings, Sunday dinners, or special occasions.
Why You’ll Love This Recipe
- Sweet and savory – A perfect balance of citrusy orange and tart cranberries.
- Juicy and tender – Slow-roasted for a melt-in-your-mouth texture.
- Elegant yet easy – Looks impressive but requires minimal effort.
- Perfect for the holidays – A great main dish for Thanksgiving, Christmas, or New Year’s.
- Versatile – Pairs well with roasted veggies, mashed potatoes, or rice.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Pork Roast:
- Boneless pork loin roast (about 3-4 lbs)
- Olive oil
- Salt and pepper
- Garlic (minced)
- Dried thyme
- Dried rosemary
For the Orange Cranberry Glaze:
- Fresh cranberries (or frozen)
- Orange juice (freshly squeezed)
- Orange zest
- Honey or maple syrup
- Brown sugar
- Dijon mustard
- Apple cider vinegar
- Cinnamon
- Cornstarch (for thickening, optional)
Directions

Prepare the Pork:
- Preheat oven – Set to 375°F (190°C).
- Season the pork – Rub pork loin with olive oil, salt, pepper, minced garlic, thyme, and rosemary.
- Sear the pork – In a hot skillet, sear the pork on all sides until golden brown. Transfer to a roasting pan.
Make the Orange Cranberry Glaze:
- Cook the cranberries – In a saucepan over medium heat, combine cranberries, orange juice, orange zest, honey, brown sugar, Dijon mustard, vinegar, and cinnamon. Simmer until cranberries burst and sauce thickens.
- Blend or leave chunky – For a smooth glaze, blend the sauce; for a chunkier texture, leave as is.
Roast the Pork:
- Glaze and roast – Brush half of the glaze over the pork and roast for 50-60 minutes, basting occasionally.
- Check doneness – Pork is ready when it reaches an internal temperature of 145°F (63°C).
- Rest and serve – Let pork rest for 10 minutes, then slice and drizzle with remaining glaze.
Servings and Timing
- Servings: 6-8
- Prep time: 15 minutes
- Cook time: 1 hour
- Total time: 1 hour 15 minutes
Variations
- Spicy version – Add red pepper flakes or cayenne to the glaze.
- Slow cooker option – Cook on low for 6-7 hours or high for 3-4 hours.
- Extra citrusy – Add lemon juice or zest for a brighter flavor.
- Herb-infused – Add fresh rosemary or sage to the glaze for an aromatic touch.
- Gluten-free – Naturally gluten-free; just check all ingredients for cross-contamination.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 4 days.
- Freezing: Freeze sliced pork with sauce for up to 2 months.
- Reheating: Warm in the oven at 300°F for 10-15 minutes or microwave with extra glaze to keep it moist.
FAQs
Can I use pork tenderloin instead of pork loin?
Yes! Reduce cooking time to 25-30 minutes, as tenderloin cooks faster.
Can I use dried cranberries instead of fresh?
Yes, but soak them in orange juice before cooking for a plumper texture.
How do I prevent my pork from drying out?
Baste with glaze while roasting and let it rest for 10 minutes before slicing.
Can I make the glaze ahead of time?
Yes! Store it in the fridge for up to a week and reheat before using.
What side dishes pair well with this?
Try mashed potatoes, roasted Brussels sprouts, or wild rice.
Can I make this without searing the pork?
Yes, but searing locks in juices and enhances flavor.
How do I thicken the glaze?
Simmer longer, or mix 1 teaspoon cornstarch with water and stir into the sauce.
Can I make this dish dairy-free?
Yes! The recipe is naturally dairy-free.
What’s the best way to slice pork loin?
Use a sharp knife and slice against the grain for tender pieces.
Can I use store-bought cranberry sauce?
Yes, but homemade glaze tastes fresher and less processed.
Conclusion
Orange cranberry pork loin roast is a stunning, flavor-packed dish perfect for holidays or special dinners. With its juicy, tender pork and a sweet-tangy glaze, this recipe will impress guests while being easy to make. Try it today for a mouthwatering meal that brings warmth and comfort to your table!
PrintOrange Cranberry Pork Loin Roast
This Orange Cranberry Pork Loin Roast is a beautifully roasted, juicy pork loin infused with a sweet and tangy cranberry-orange glaze. It’s perfect for holiday dinners, Sunday roasts, or a cozy family meal!
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 6–8 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: American
Ingredients
For the Pork Roast:
- 3–4 lb pork loin roast
- 1 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried thyme
For the Orange Cranberry Glaze:
- 1 cup fresh or frozen cranberries
- ½ cup orange juice (freshly squeezed preferred)
- Zest of 1 orange
- â…“ cup honey (or maple syrup)
- 1 tbsp balsamic vinegar
- ½ tsp cinnamon
- ¼ tsp ground cloves
- ½ tsp salt
Instructions
Step 1: Prepare the Pork Roast
- Preheat oven to 375°F (190°C).
- Pat the pork loin dry and rub with olive oil, salt, black pepper, garlic powder, onion powder, and thyme.
- Place the pork in a roasting pan or baking dish.
Step 2: Make the Orange Cranberry Glaze
- In a small saucepan over medium heat, combine cranberries, orange juice, orange zest, honey, balsamic vinegar, cinnamon, cloves, and salt.
- Simmer for 5-7 minutes, stirring occasionally, until cranberries burst and the sauce thickens slightly. Remove from heat.
Step 3: Roast the Pork
- Brush the pork loin with half of the cranberry glaze.
- Roast for 45-60 minutes, basting with more glaze every 15 minutes. The pork is done when the internal temperature reaches 145°F (63°C).
Step 4: Rest & Serve
- Remove from oven, tent with foil, and let rest for 10 minutes before slicing.
- Serve with remaining cranberry glaze drizzled over the top.
Notes
- Juicier Pork Tip: Roast at 350°F for a slower cook time of 60-75 minutes for extra tenderness.
- Make It Spicier: Add ¼ tsp cayenne pepper to the glaze for a little heat.
- Side Pairings: Serve with roasted sweet potatoes, wild rice, or garlic mashed potatoes.
- Storage: Refrigerate for up to 4 days or freeze for up to 3 months.