Easy Cranberry Pork Loin

This Easy Cranberry Pork Loin is a nice way to entertain or a great family dinner.  I love cranberries because of their sweet and tart flavour.  The quick sauce makes this dish stand out and you can add your own personal touches.  Sometimes I use rosemary in the pork and it compliments the cranberries. This recipe also lends itself to slow cooking method.  You can put everything in a slow cooker in the morning and have a fabulous meal when you get home.

I hope you enjoy it as much as our family.  

Ingredients

1 boneless pork loin roast (2 pounds)

 1 tbsp olive oil

 2 cloves garlic (sliced)

1 recipe cranberry sauce or you can used canned

3 tbsp cup Dijon mustard

3 tablespoons brown sugar

juice and zest of half a lemon

  1 tsp Italian seasoning

   salt and pepper

1 tablespoon cornstarch

1/4 cup cold water    

Cranberry Sauce

1 bag frozen cranberries

1/2 cup sugar

1/2 cup orange juice 

2 tbsp amaretto liqueur

1/2 tsp cinnamon 

Process

To Make Cranberry Sauce: Put everything into a medium sized pot on medium heat. Bring to a boil and turn heat down. Cook for 5minutes. Remove and let cool.

Season the roast with the Italian seasoning and salt and pepper. Make a few slits in the pork and slide in the garlic. Place in the roasting pan with the 1 tbsp of olive oil and sear. 

Combine the cranberry sauce with the mustard,juice of half the lemon and the zest.  Pour over the roast.  Cover and place in a 350F oven for 40 minutes.

Remove from oven and strain all the cooking juices into a small pan.  Combine the cornstarch with water and pour into the pan.  Cook until thick.  Serve this sauce with the pork.

Dress the pork with a little of the gravy and then a little reserved cranberry sauce for a pretty presentation. I served roasted peppers and zucchini with it.

Another great pork loin recipe on my blog ://recipesatmytable.com/centre-cut-pork-loin-with-tomato-pesto/

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Easy Cranberry Pork Loin

Author Renata Solski

Ingredients

• * 1 boneless pork loin roast 2 pounds
• * 1 tbsp olive oil
• * 2 cloves garlic sliced
• * 1 recipe cranberry sauce see below
• * 3 tbsp cup Dijon mustard
• * juice and zest of half a lemon
• * 1 tsp Italian seasoning
• * salt and pepper
• * 1/4 cup white wine
• * 1 tablespoon cornstarch
• * 1/4 cup cold water

Cranberry Sauce

• * 1 bag frozen cranberries
• * 1/2 cup sugar
• * 1/2 cup orange juice
• * 2 tbsp amaretto liqueur
• * 1/2 tsp cinnamon

Instructions

1. Season the roast with the Italian seasoning and salt and pepper. Make a few slits in the pork and slide in the garlic. Place in the roasting pan with the 1 tbsp of olive oil and sear.
2. Combine 3/4 of the cranberry sauce with the mustard, juice of half the lemon and the zest. Pour over the roast. Pour 1/4 cap of white wine around the pork . Cover and place in a 350F oven for 40 minutes. Set aside the other quarter for serving.
3. Remove from oven and strain all the cooking juices into a small pan. Combine the cornstarch with water and pour into the pan. Cook until thick. Serve this sauce with the pork.
4. Dress the pork with a little of the full cranberry sauce and some fresh cranberries for a pretty presentation.

Cranberry Sauce

1. To Make Cranberry Sauce: Put all the ingredients into a medium sized pot on medium heat. Bring to a boil and turn heat down. Cook for 5minutes. Remove and let cool.