A Cranberry Dijon Pork Loin Roast with Apple Cider Glaze sounds like a perfect dish for a festive meal or a special dinner. The combination of tangy Dijon mustard, sweet cranberries, and a flavorful apple cider glaze adds incredible depth to the pork loin, making it both savory and slightly sweet. Here’s a recipe to make this delicious roast:
Cranberry Dijon Pork Loin Roast with Apple Cider Glaze
Ingredients:
For the Pork Loin Roast:
- 3 to 4 lbs pork loin roast (boneless or bone-in)
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh thyme (or 1 tablespoon dried thyme)
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
For the Cranberry Dijon Sauce:
- 1/2 cup Dijon mustard
- 1/4 cup whole cranberry sauce (or fresh cranberries, see notes below)
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey (or maple syrup for a different sweetness)
- 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried rosemary)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Apple Cider Glaze:
- 1 cup apple cider (not vinegar)
- 2 tablespoons apple cider vinegar
- 2 tablespoons brown sugar (or honey)
- 1 tablespoon butter
- 1 tablespoon cornstarch (optional, for thickening)
Instructions:
1. Prepare the Pork Loin:
- Preheat your oven to 375°F (190°C).
- Pat the pork loin dry with paper towels, then rub it with olive oil.
- Season generously with salt, pepper, garlic powder, onion powder, and fresh thyme. If you like, make small slashes in the fat of the pork to allow the seasoning to penetrate deeper.
- Place the pork loin on a roasting rack in a roasting pan or a baking dish. If you don’t have a rack, you can place the roast directly in the pan.
2. Make the Cranberry Dijon Sauce:
- In a small bowl, whisk together the Dijon mustard, cranberry sauce, apple cider vinegar, honey, rosemary, salt, and pepper. Set aside.
3. Roast the Pork Loin:
- Roast the pork loin in the preheated oven for about 25-30 minutes per pound, or until the internal temperature reaches 145°F (63°C) when checked with a meat thermometer.
- About 20-30 minutes before the roast is done, brush the pork with the Cranberry Dijon Sauce. You can baste the roast with more of the sauce a few times during cooking for extra flavor.
- Let the pork loin rest once done for 10-15 minutes before slicing to allow the juices to redistribute.
4. Make the Apple Cider Glaze:
- While the pork is roasting, make the glaze by adding the apple cider, apple cider vinegar, and brown sugar to a small saucepan.
- Bring it to a simmer over medium heat, stirring occasionally.
- Once it begins to simmer, reduce the heat to low and let it cook for 10-12 minutes, or until the mixture has reduced by about half.
- If you’d like a thicker glaze, mix the cornstarch with 1 tablespoon of water to form a slurry and whisk it into the simmering glaze. Cook for an additional 2-3 minutes until thickened.
- Stir in the butter until melted and the glaze becomes smooth.
5. Serve:
- Once the pork is done, slice it into medallions, and drizzle with the warm apple cider glaze and the cranberry Dijon sauce.
- Garnish with extra fresh rosemary, thyme, or fresh cranberries if desired.
Why This Dish Works:
- Pork Loin: The pork loin is tender and mild, which complements the bold and tangy flavors of the cranberry Dijon sauce and apple cider glaze.
- Cranberry Dijon Sauce: The combination of sweet cranberries and tangy Dijon mustard creates a savory-sweet sauce that pairs perfectly with pork.
- Apple Cider Glaze: The reduction of apple cider with a little brown sugar gives the glaze a rich, syrupy consistency and a balance of sweetness and acidity.
Tips & Variations:
- Using Fresh Cranberries: If you prefer fresh cranberries, you can use them in place of the whole cranberry sauce. To do so, cook 1 cup of cranberries with a little sugar, water, and apple cider vinegar until they burst and form a sauce. Blend or mash the mixture to your desired consistency.
- Roast Vegetables: Consider adding root vegetables like carrots, sweet potatoes, and parsnips to the roasting pan to cook alongside the pork. Toss them in olive oil and season them with salt, pepper, and rosemary.
- Slow Cooker Version: You can also make this in a slow cooker by searing the pork loin in a hot pan to get a nice crust, then adding the cranberry Dijon sauce and apple cider glaze. Cook on low for 6-8 hours until tender.
Serving Suggestions:
- This pork loin would be fantastic served with mashed potatoes, roasted vegetables, or a simple green salad.
- For a complete holiday meal, pair it with stuffing and cranberry sauce on the side.
This Cranberry Dijon Pork Loin Roast with Apple Cider Glaze is a perfect combination of savory, sweet, and tangy flavors. It’s ideal for a special occasion like Thanksgiving, Christmas, or just a cozy Sunday dinner. Let me know how it turns out or if you want any modifications to the recipe!