What Makes a Great Cranberry‑Glazed Pork Loin
To get a pork loin dish that’s memorable, you want:
A good quality pork loin (boneless or bone‑in) with enough fat/marbling so it stays moist.
A glaze that balances sweetness, tartness, maybe spice or herbs — cranberries pair beautifully because they’re tart and bright.
A glaze that’s thick enough to stick to the pork and caramelize nicely, but not so thick that it burns or becomes glue‑like.
Proper cooking and resting so the pork doesn’t dry out.
Good searing (or roasting) so there’s flavor on the outside while the inside remains tender.
Several published cranberry‑glazed pork loin / tenderloin recipes illustrate different takes: America’s Test Kitchen has a version with hoisin & honey and a long rest/salting step.
americastestkitchen.com
UMI Kitchen has a simpler recipe with orange juice, balsamic, brown sugar.
umi.kitchen
Food Network has tenderloin versions with red currant jelly, mustard, etc.
Food Network
Ingredient List
Here is a list of ingredients, both core and optional, for a full cranberry‑glazed pork loin serving about 6‑8 people (depending on size).
Component Ingredient Approx Amount Purpose / Notes
Pork Pork loin roast (boneless or blade‑end or center cut) ~ 2‑3 kg (≈ 4‑6 lbs) Choose a loin with a layer of fat for flavor; size depends on how many servings needed.
Seasoning for pork Salt & pepper to taste Basic seasoning; sometimes additional spices like five‑spice, rosemary, thyme, etc.
Optional spices / rubs e.g. garlic powder, paprika, fresh herbs, or dry herbs Deepen flavor; optional but adds complexity.
Glaze – Cranberry Base Fresh or frozen cranberries ~ 250‑300 g (≈ 2‑3 cups) The tart fruit base. Recipes vary; some use whole‑berry sauce or canned.
umi.kitchen
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food.com
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Sugar / brown sugar ~ ½ ‑ ¾ cup (≈ 100‑150 g) Sweetness to balance the tart cranberries. UMI version uses brown sugar.
umi.kitchen
Orange juice (fresh) ½ to 1 cup (≈ 120‑240 ml) Bright acidity; often paired with cranberries.
umi.kitchen
+2
food.com
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Chicken broth or stock / water ~ ½ cup (≈ 120 ml) To thin glaze / cook cranberries down. UMI recipe uses chicken broth.
umi.kitchen
Balsamic vinegar or other acid (optional) 1‑2 Tbsp Adds depth and tang. UMI uses balsamic.
umi.kitchen
Flavor enhancers (optional) Fresh ginger, citrus zest (orange), herbs (thyme, rosemary), mustard, hoisin etc. To give extra nuance. E.g. ATK version uses fresh ginger and hoisin.
americastestkitchen.com
Finishing / Glazing steps Butter or oil for searing ~ 1‑2 Tbsp To brown the meat and develop flavor.
Glaze reserved for brushing Some quantity from glaze mixture You want some glaze to bake on, some to serve with.
Optional Sides & Garnishes Fresh herbs (parsley, thyme, rosemary) small amount For garnish and aroma.
Orange slices or zest, extra cranberries optional To decorate; reinforce citrus note.
Equipment & Tools Needed
Roasting pan / oven‑safe baking sheet or tray with rack
Saucepan for glaze
Knife & cutting board
Measuring cups / spoons or kitchen scale for precision
Meat thermometer (very helpful to avoid overcooking)
Foil for tenting/resting
Optional: blender or sieve/strainer for glaze (if you want smooth glaze)
Full Recipe: Step‑by‑Step
Here’s a detailed method, combining best practices and ideas from a few trusted recipes, to help you produce a juicy, flavorful cranberry‑glazed pork loin.
Yield & Timing
Serves: 6‑8 people
Prep time: ~ 20‑30 minutes (plus optional overnight rest or marinating)
Cook time: ~ 1‑1½ hours (depending on size of pork, oven temperature, and glaze steps)
Resting time: ~5‑20 minutes before slicing
Step 1: Prep the Pork
Trim the pork loin if needed: remove large silver skin or excess fat, but leave some fat cap for flavor and moisture.
Season / Rub: Rub with salt and pepper, plus any optional rub (garlic powder, herbs, spices). If possible, do this ahead of time (a few hours before, or even overnight in the fridge) to let flavors penetrate. Recipes like ATK recommend salting up to 12 hours in advance.
americastestkitchen.com
Let pork come toward room temperature before cooking to help it cook more evenly.
Step 2: Make the Cranberry Glaze
In a saucepan over medium heat, combine your cranberries + orange juice + broth (or water) + sugar (or brown sugar) + any flavor enhancers (ginger, citrus zest, vinegar, etc.).
Bring to a simmer. As cranberries soften, many will burst; you can lightly mash some with a potato masher or spoon to help them break down.
Simmer until mixture is reduced and thickened to a glaze consistency. That means it should coat a spoon, leave a trail when you draw a spatula across the bottom. Depending on recipe, this takes maybe 10‑15 minutes or more. UMI Kitchen’s version simmers 5‑10 minutes.
umi.kitchen
If desired, strain the glaze through a sieve or fine mesh to remove solid bits (skins, whole cranberries) for a smooth finish; or leave it slightly chunky if you prefer texture.
Reserve part of the glaze for finishing / serving, and part for brushing during cooking.
Step 3: Sear & Roast the Pork
Preheat your oven to around 190‑200°C (≈ 375‑400°F). The exact temp can vary; higher temps give better browning but risk drying; lower temps more gentle.
Heat a skillet (oven‑safe if possible) over medium‑high heat with a bit of oil or butter. Sear the pork loin on all sides (including ends) until golden brown. This gives flavor and helps lock in juices.
Place the seared pork on a rack in a roasting pan (rack helps air circulate) or leave in skillet if oven‑safe.
Step 4: Apply Glaze & Roast Through
Brush the pork all over with some of the glaze.
Roast in the oven. Depending on size, roast time will vary. As a rough guide, a 2‑3 kg loin may take ~ 45‑60 minutes or more. You want internal temperature to reach 145°F (≈ 63°C) for medium (safe & juicy), though some choose a bit more.
Every 15‑20 minutes (or so), brush again with glaze, so glaze builds up in layers. This helps develop a glossy, sticky exterior.
If at any time the exterior is browning too quickly but interior not cooked, tent loosely with aluminum foil.
Step 5: Rest & Slice
Once internal temp is reached, remove pork from oven. Tent with foil and rest for 10‑15 minutes. Resting helps juices redistribute and the meat firms slightly so slices hold shape.
While resting, you can warm leftover glaze and reduce a little if needed (to thicken for serving).
Slice the pork loin thinly (across the grain) and serve with the glaze drizzled on top or on the side.
Example Consolidated Recipe
Here’s a sample full recipe you can follow, quantities and times included.
Cranberry‑Glazed Pork Loin
Servings: 6‑8
Prep: ~ 30 minutes (+ optional rest)
Cook: ~ 1 hour 10 minutes
Rest: ~ 10 minutes
Ingredients
2.5 kg (≈ 5½ lbs) pork loin, trimmed (boneless)
Kosher salt & freshly ground black pepper
2 Tbsp olive oil or butter (for searing)
For the Cranberry Glaze:
250‑300 g fresh or frozen cranberries
1 cup orange juice (≈ 240 ml), fresh if possible
½ cup chicken broth (≈ 120 ml)
¾ cup brown sugar (≈ 150 g)
1‑2 Tbsp balsamic vinegar (optional, adds depth)
Zest of one orange (optional)
1‑2 tsp fresh minced ginger (optional)
Reserve some of the glaze (about ¼) for final brushing / serving
Instructions
Season pork loin with salt & pepper (and other rubs if using). Let sit at room temp for ~ 20 minutes (or refrigerate longer if time).
In saucepan, combine cranberries, orange juice, broth, sugar, vinegar, zest, and ginger. Bring to simmer over medium heat. As cranberries burst, mash some. Simmer ~10‑15 minutes until thickened to glaze. Strain if desired; reserve part.
Preheat oven to 190‑200°C (375‑400°F).
Heat oil/butter in skillet; sear pork loin on all sides until golden brown (2‑3 min per side).
Transfer pork to rack in roasting pan. Brush all over with glaze.
Roast in oven. After ~20 min, brush again with glaze. Continue roasting, brushing every 15‑20 min until internal temperature reaches ~145°F (63°C) (this may take about 45‑60 min depending on size).
If browning too fast, tent with foil.
Remove from oven; rest under foil ~10‑15 min.
Slice and serve with leftover glaze—warm the sauce if needed, maybe reduce a little if too loose. Garnish with fresh herbs or orange slices if desired.
Variations & Adaptations
You can modify this recipe based on your preferences, dietary needs, or what you have on hand.
Variation What to Change / Add
Spiced / Warm Add warming spices like cinnamon, allspice, clove or nutmeg in glaze. Also maybe a splash of apple cider or cider vinegar.
Herb accent Add fresh thyme, rosemary, or sage into the glaze or as a rub; serve sliced pork garnished with herbs.
Citrus punch Increase orange juice part; include fresh lemon or orange zest; use orange marmalade instead of sugar.
**Gluten‑free ** All ingredients here can be gluten free if using gluten‑free broth, no soy or substitutions when needed.
Slow cooker method You can slow cook the pork with part of the glaze or sauce, then finish under oven or grill to caramelize glaze. For example Sweeter With Sugar has a slow cooker cranberry/orange glazed pork loin.
foodtalkdaily.com
Tenderloin or chops Use pork tenderloin or pork chops rather than loin. Adjust cook time; with chops you can pan sear then glaze and finish in oven. Food Network’s pork tenderloin version does this.
Food Network
Tips & Troubleshooting
Here are common pitfalls and how to avoid them.
Problem Likely Cause Solution
Pork dry or overcooked Cooking too long; oven temp too high; too little fat; not resting Use meat thermometer; remove from heat at correct temp; rest before slicing; pick a loin with some fat.
Glaze burns on outside before inside cooked Sugar in glaze burning; glazing too often or too much; oven too hot; glaze too close to heating elements Use moderate oven temp; brush glaze several times later rather than too early; tent foil if edges browning; use rack so hot air circulates evenly.
Glaze too runny / doesn’t stick Not reduced enough; too much liquid in glaze; glazings not frequent Boil down glaze sufficiently; strain if needed; apply glaze in layers; allow glaze to reduce to proper thickness.
Flavor too sweet or one‑dimensional Not enough acid or herbs; no depth from spices; overuse sugar Use orange juice, vinegar, acid; add aromatics (ginger, zest, herbs); reduce sugar if needed.
Meat under‑seasoned Not enough salt/rub; pork loin not seasoned ahead of time Salt well; consider a dry rub; allow salt time to penetrate.
Serving Suggestions
Side dishes: roasted or mashed potatoes; roasted root vegetables; green beans; Brussels sprouts; a crisp salad.
Garnish with fresh herbs (thyme, rosemary, parsley), orange slices or zest, extra cranberries.
Sauce: serve extra glaze warmed, maybe with a dollop of butter to shine it up.
If you like, I can send you a metric version of this recipe or adapt it to ingredients you can easily get locally (for example, use local fruits or juices). Would you prefer that?
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