This Cranberry Orange Pork Roast has been a family favorite for years. Each time I make it, it is greeted with whole-hearted enthusiasm. You certainly can’t beat that!
To Make This Recipe You Will Need:
- pork loin roast
- salt
- black pepper
- cranberry sauce
- orange juice
- brown sugar
- sauce pan
- roasting pan
- basting brush
- carving knife
Every year around this time of the season, you’ll often see cranberry sauce go on sale. You may also have several cans of it leftover in your pantry.
You’ll love putting some to use with this flavorful roast.
To get these perfectly cut slices, use an electric carving knife. I use mine all the time and it is well worth the cost of purchasing one.
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Cranberry Orange Pork Roast
Ingredients
- 1 pork loin roast, 2-3 lb
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 14 oz jellied cranberry sauce, 1 can (for paleo, use 2 cups of my homemade cranberry sauce)
- 1 c orange juice
- 1/2 c brown sugar, for paleo, omit
Instructions
- To begin, preheat your oven to 325 degrees.
- Place your pork roast in a roasting pan. This can be with our without a rack, your preference is fine. I have done this both ways.
- Sprinkle the roast with salt and pepper.
- Begin baking the roast for 45 minutes.
- Meanwhile combine the cranberry sauce, orange juice, and brown sugar in a saucepan over medium heat. Let it simmer until the cranberry sauce is melted, stirring occasionally.
- Divide the glaze in half. One half will be used for brushing the roast, the other half will be used as a sauce when serving.
- Keep the “brushing” glaze warm while the roast continues to bake. The other can simply be heated when it is time to serve the roast.
- After the first 45 minutes of baking, brush the top of the roast with the glaze that you have made. Continue to bake. Do this every 10-15 minutes, until a thermometer reads 170 degrees in the center. The total time will vary depending upon the size of your roast, so the time given for this recipe is an estimate. Trust your thermometer.
- Allow the roast to rest 10-15 minutes, then slice across with a sharp knife or electric carving knife (my preferred method.)
- Serve with the reserved sauce.
- Enjoy!
Nutrition
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
Note: I no longer eat pork, however I am leaving recipes like this one up for those who enjoy it. Many pork recipes can be easily converted to turkey or chicken recipes, with little or even no other changes. Recipes with bacon or sausage can use alternatives like beef or turkey bacon. Many of those recipes are being updated with the changes. Article: Why I Quit Eating Pork
This sounds like my next meal…can’t wait to try this.
Love how easy the sauce is but sure it goes really well.
What an elegant dinner idea! I have a pork roast in the fridge – this is the perfect way to brighten up the winter evenings.
This is a great idea! I love cranberries and orange together but never thought of using it with a pork roast.
Looks delicious! I love cranberries and this is perfect for my leftover cans in the pantry.
Looks fantabulous! Citrus and cranberry always work well with just about everything! P.s. Wanted to commented on your taco soup but was somehow unable to get into comments.
That sounds like the perfect glaze for a pork roast.
I love this combination of flavors. The cranberry and orange sounds delicious with that tender pork. Yum!
This is screaming to me Constance. I had a pork loin pulled out to make traditional sauerkraut and pork, but I may change it up to this!
Looks delicious!
a classic flavor combo. I can eat cranberries any time of year. Thanks for the idea to stock up, too!
Me too! I always have it as a staple in my pantry!