This pork loin roast is moist and tender and topped with a rich balsamic cranberry sauce.
I participated in the National Pork Board #Porksgiving program as a member of One2One Network. I received compensation but all opinions are my own.
The holiday season is here, and there’s nothing better than gathering with loved ones to share a comforting meal.
When my husband and I planned our family, one of the things we agreed on was the importance of the family meal. We both grew up eating dinner together every night at the same time, and we wanted to preserve that tradition for our children.
Our family still gathers around the kitchen table, usually around 5:30 P.M., to say grace, share a meal, and talk about our day. Life is busy — with two kids at college and two involved in activities, and my husband traveling for work sometimes — so we don’t always have all six of us at the table. But when we can be together, the meal is a chance to connect. There’s always room for someone who drops by, and I love having a seat at every chair.
The National Pork Board is celebrating gratitude with #Porksgiving, a campaign about giving back to those who give back. A homemade meal is one of the best ways to say “thank you.” Who would you prepare a home-cooked meal for this season?
We served this pork loin roast with balsamic cranberry sauce alongside garlic whipped mashed potatoes and green beans. I’m grateful for my family every day, and there’s no one I’d rather share a meal with.
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Print Recipe
Pork Loin Roast with Balsamic Cranberry Sauce
Equipment
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Dutch oven or heavy ovenproof pot
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Instant-read thermometer
Ingredients
- 3 pound Pork Loin Roast
- Salt & Pepper to taste
- 3 Tablespoons Olive Oil
For the Sauce:
- 1 cup fresh cranberries
- 1 cup water
- 3 Tablespoons sugar
- zest and juice of 1 large orange
- 1 Tablespoon butter
- 1/2 cup shallots diced
- 1 clove garlic minced
- 1 cup chicken broth
- 2 Tablespoons Balsamic vinegar
Instructions
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Preheat the oven to 400°F (200°C).
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Season the pork loin on all sides with salt and pepper. In a Dutch oven or heavy ovenproof pot over medium-high heat, warm the olive oil. When the oil is hot, sear the roast on all sides until browned.
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Transfer the Dutch oven to the oven and roast until the pork reaches an internal temperature of 145°F using an instant-read thermometer, about 30 minutes depending on your oven and the roast.
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While the roast bakes, make the cranberry sauce: in a saucepan over medium heat combine cranberries, sugar, water, and orange zest and juice. Bring to a boil, then simmer for about 15 minutes, stirring occasionally, until the berries break down and the sauce thickens. Remove from heat and set aside.
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When the roast is done, remove it from the Dutch oven, place it on a plate, and tent with foil to rest.
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Return the Dutch oven to the stovetop over medium heat. Add the butter to the pan drippings and let it melt. Sauté the shallots and garlic for 3–4 minutes until softened. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Stir in the cranberry sauce and balsamic vinegar and simmer about 15 minutes more until the sauce thickens and the flavors meld.
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Slice the pork loin and serve with generous spoonfuls of the balsamic cranberry sauce.
Nutrition
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Get inspired to give back with juicy, tender pork all season by visiting PorkBeInspired resources. The National Pork Board shares stories and recipes that celebrate giving back. For more pork-inspired recipes and ideas, follow your preferred cooking and food communities for inspiration.