How To make Cranberry Glazed Pork Roast

Easy Cranberry Onion Holiday Pork Roast Recipe

We understand that sometimes it can be hard to impress your holiday guests. No fear! Learn to thrill your guests with an easy, Cranberry Onion Holiday Pork Roast here!

All you need is a pork loin, onion soup mix, and cranberry sauce. Bake your pork loin in the over at 350 degrees Fahrenheit. Baste your pork loin during and after the baking process for a presentation that's sure to impress!

Spiced Cranberry Pork Roast

Ahhh, the amazing spices that come together to create this beautiful pork roast truly make it one of a kind!

Cranberry Stuffed Pork Loin

Another demonstration of just how versatile pork loin can be!
Recipe below, or visit

CRANBERRY STUFFED PORK LOIN
Servings: 10–12 people

Ingredients:
¾ c peeled and diced apples
½ c panko breadcrumbs
½ c dried cranberries
½ c chicken broth
¼ c finely chopped onion
2 tbsp melted butter
½ tsp salt
½ tsp rosemary
½ tsp ground thyme
¼ tsp ground sage
One 3-4 lb pork loin
Cranberry sauce, for serving (optional)

Directions:
1. Preheat oven to 350°F.
2. In a small bowl, combine the apples, breadcrumbs, cranberries, broth, onion, butter and spices; set aside.
3. Place the pork loin on a cutting board.
4. Cut a slit (about ½” deep) down the long end of the pork loin, being sure not to cut all the way through. Open the loin up, then cut another slit in the opposite direction to “unfold” the pork loin. (See video for a visual)
5. Place a piece of waxed paper or plastic wrap over the loin and pound with a meat mallet until the loin is about ½” thick; season with salt and pepper.
6. Spread the cranberry stuffing mixture over the flattened loin.
7. Roll up the pork loin, season with salt and pepper and secure with cooking twine about every 1-2 inches.
8. Bake for about 1 hour, or until the center of the stuffed pork loin reaches 145°F.
9. Let rest for 5-10 minutes, then remove twine, cut into slices and serve with warm cranberry sauce, if desired.

Slow Cooker Cranberry Pork Loin

RECIPE:

INGREDIENTS:
1 3-4 lb. pork loin
1 (14-oz.) can whole cranberry sauce
1 (1-oz.) packet Lipton's onion soup mix

SLOW COOKER SIZE:
5-quart or larger

INSTRUCTIONS:
In a small bowl add the cranberry sauce and the onion soup mix, stir until combined.
Add the pork loin into the slow cooker.
Pour over the cranberry mixture.
Cover and cook on low for 7 hours without opening the lid during the cooking time.
Slice and serve with the sauce in the slow cooker.

PRINTABLE RECIPE:
PIN FOR LATER:

FOLLOW ME HERE:

FACEBOOK:
INSTAGRAM:
PINTEREST:

Cranberry Orange Glazed Pork Tenderloin

Recipe:

Serves 2

1 Pork tenderloin
Salt and pepper to taste
1 Tablespoon Private Selection® olive oil
1/2 Cup frozen orange juice concentrate, thawed
1/4 Cup whole cranberry sauce
1/4 Cup light brown sugar
2 Tablespoons Frys apple cider vinegar
Garnish with sliced green onions and toasted sliced almonds (optional)

1. Remove the silver skin from the pork and slice into 1/4 inch slices. Season to taste
with salt and pepper and cook in an oiled pre heated skillet for 2 minutes per side
over medium heat. Check for doneness and remove to a clean plate.

2. Place the next four ingredients (orange juice through vinegar) in the same skillet
and simmer until sugar dissolves. Drizzle glaze over the pork. Garnish with the
green onions and toasted almonds (optional).

Wine Suggestion: Cabernet Sauvignon or Merlot

Cranberry Glazed Pork Loin

Cranberry Glazed Pork Loin
3-pound Pork Loin, washed and patted dry
Make a rub with: 1 teaspoon Garlic powder
1 teaspoon Ground Ginger
2 teaspoons Salt
1 teaspoon Fresh Ground Pepper
2 tablespoons Brown Sugar
1 teaspoon Cayenne
1 to 2 tablespoons Olive Oil
Rub olive oil all over the pork loin then cover with the rub all over. Rub it in hence the name. Place in a baking dish and put in a 350-degree F oven to bake for 45 to 50 minutes or until an internal temperature of 145 to 150 degrees F.
While the loin is baking make the following Cranberry Glaze Recipe:
1 tablespoon Butter
1 Shallot, minced
1 teaspoon Garlic, minced
1/4 cup Red Wine, I use Cabernet Sauvignon
8-ounces Jellied Cranberry Sauce
In a saucepan melt butter and add shallot and garlic. Cook stirring about 3 to 5 minutes. Stir in the red wine and cranberry sauce. Continue to cook stirring until it reduces and thickens, approximately 10 to 15 minutes. Pour into a cup and set aside.
Once the loin has baked about 45 minutes remove from the oven and ice the glaze onto the top. Return to the oven for 15 minutes to allow the glaze to bake and set. Remove from the oven and let rest for 15 to 20 minutes before slicing and serving. #holidayfood


Smoked Rice video????