Equipment Needed
Large oven-safe skillet or roasting pan
Meat thermometer (highly recommended)
Medium saucepan (for glaze)
Basting brush (optional)
Aluminum foil (for resting roast)
Sharp knife and cutting board
Step 1: Prepping Your Pork Loin
Selecting Your Pork Loin
For this recipe, choose a center-cut pork loin roast. It’s lean but still juicy, and cooks evenly. Avoid tenderloin (too thin and cooks too fast) or shoulder (fattier, different texture).
Trimming and Seasoning
Pat the pork dry with paper towels to remove moisture — this helps with browning.
Generously season all sides with salt and freshly ground black pepper.
In a small bowl, combine the Dijon mustard, minced garlic, and thyme. Rub this mixture evenly all over the pork loin.
Step 2: Searing the Pork
Heat the olive oil in a large oven-safe skillet or roasting pan over medium-high heat.
Once hot, add the pork loin. Sear each side for 3-4 minutes until a golden brown crust forms.
This step locks in juices and creates that beautiful caramelized flavor.
Step 3: Adding the Cranberries
Scatter the fresh cranberries around the pork in the skillet.
The heat will start softening the cranberries and release their juices, which will mingle with the roast during cooking.
Step 4: Roasting the Pork Loin
Preheat your oven to 375°F (190°C).
Place the skillet with the pork and cranberries into the oven.
Roast for approximately 50–60 minutes or until the internal temperature of the pork reaches 145°F (63°C) — this is the USDA recommended safe temperature for pork.
Tip: Use a meat thermometer inserted into the thickest part of the roast for perfect doneness.
Step 5: Making the Apple Cider Glaze
While the pork roasts, make the glaze.
In a medium saucepan, combine:
Apple cider
Brown sugar
Apple cider vinegar
Dijon mustard
Pinch of salt
Bring to a gentle boil over medium heat, stirring occasionally.
Reduce heat and let it simmer until the liquid thickens and reduces by half — about 15-20 minutes.
Once thickened, remove from heat and whisk in the butter (if using) until melted and glossy.
Step 6: Glazing the Roast
About 10 minutes before the roast is done, brush the pork and cranberries with the apple cider glaze.
Return to the oven to finish roasting.
If you like, repeat glazing once more during the last 5 minutes for a beautiful sticky coating.
Step 7: Resting the Meat
Once the pork reaches 145°F, remove it from the oven.
Transfer to a cutting board and tent loosely with aluminum foil.
Let rest for 10-15 minutes. Resting allows juices to redistribute and keeps the meat moist.
Step 8: Serving
Slice the pork loin into ½-inch thick slices.
Arrange on a serving platter with the glazed cranberries spooned over the top.
Drizzle additional apple cider glaze on the side for dipping.
Pro Tips for Perfect Cranberry Dijon Pork Loin Roast
1. Use a Meat Thermometer
Never guess your pork’s doneness! Overcooked pork dries out quickly. The thermometer guarantees a juicy roast.
2. Fresh vs Frozen Cranberries
Both work, but fresh cranberries burst more easily, releasing their juice and adding freshness.
If using frozen, thaw and drain excess water to avoid diluting the flavors.
3. Adjust Sweetness of Glaze
If you prefer a sweeter glaze, add an extra tablespoon of brown sugar or a drizzle of honey.
4. Make Ahead
You can prepare the mustard rub and cranberry scatter a day ahead. Keep pork covered in the fridge and roast when ready.
The glaze also reheats well—just warm gently before serving.
5. Add More Herbs
Try rosemary or sage for an earthy twist.
6. Cooking Time Variations
If your pork loin is thicker than 4 pounds, increase roasting time by 10-15 minutes, but always check with thermometer.
Flavor and Texture Profile
Pork Loin: Tender, juicy, mild flavor enhanced by the Dijon mustard rub.
Cranberries: Tart and juicy, burst with a fresh fruity pop.
Apple Cider Glaze: Sweet, tangy, and sticky, beautifully balancing the savory pork.
Garlic & Thyme: Aromatic and earthy notes that complement the meat and fruit perfectly.
Suggested Side Dishes
This roast pairs wonderfully with:
Roasted root vegetables (carrots, parsnips, sweet potatoes)
Garlic mashed potatoes or creamy polenta
Green beans almondine or sautéed spinach
A crisp green salad with vinaigrette
Warm crusty bread to mop up the glaze
Wine Pairing
Try a medium-bodied red wine like Pinot Noir or Grenache. The light tannins and bright fruitiness will complement the tart cranberries and sweet glaze.
For white wine lovers, an off-dry Riesling or Gewürztraminer pairs nicely with the sweet and savory balance.
How to Store and Reheat Leftovers
Storage
Wrap leftover pork tightly in plastic wrap or place in airtight container.
Store in refrigerator for up to 3-4 days.
Reheating
Reheat gently in a covered skillet with a splash of apple cider or broth to keep moist.
Avoid microwave reheating as it can dry out the pork.
Variations to Try Next Time
1. Stuffed Pork Loin
Butterfly the loin and stuff with sautéed apples, onions, and cranberries before rolling and roasting.
2. Slow Cooker Version
Sear pork loin, place in slow cooker with cranberries, apple cider, and Dijon mustard. Cook on low for 6-8 hours, then reduce cooking liquid for glaze.
3. Glazed Pork Tenderloin
Use same glaze on a pork tenderloin for a quicker cook time.
Final Thoughts
This Cranberry Dijon Pork Loin Roast with Apple Cider Glaze recipe delivers the perfect balance of savory, sweet, and tart with tender, juicy pork loin at its heart. The glaze adds richness and an irresistible shine that makes it look as good as it tastes.
Whether you’re cooking for a family dinner, holiday feast, or special occasion, this dish will impress with minimal effort and maximum flavor.
