READY IN ABOUT 1¼ hrs

Quick Savory Cranberry Glazed Pork Loin Roast

Read Reviews (122)

"This simple, 1-hour roast is our favorite Christmas dish and voted most likely to be served if the President were to drop in for dinner- LOL! I love serving this entree because it causes me NO stress and everyone raves over it. While the pork is roasting, make another batch of the cranberry glaze to serve in a gravy boat alongside the sliced pork roast. For food safety, the new batch should not be prepared in same pan as the first if you have been basting directly out of the saucepan. If you basted out of another dish, you can use the same pan." — goodfood4ursoul

Directions

Preheat an oven to 425 degrees F (220 degrees C).
Combine the cranberry sauce, apple jelly, mustard, crushed bouillon, horseradish, garlic powder, and thyme in a saucepan; bring to a boil.
Line a large baking pan with foil. Place pork loin in pan, fat side up. Sprinkle evenly with salt and pepper. Use a pastry brush and a small spoon to completely coat the pork with sauce.
Cook until the pork is no longer pink in the center, and an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 45 minutes, basting every 10 minutes with remaining sauce.

Kitchen-Friendly View

PREP 10 mins
COOK 50 mins
READY IN 1 hr 10 mins

Reviews More Reviews

Most Helpful Positive Review

Oct 20, 2009

Very tasty pork roast. I found the time/temp a little off. Pork should be cooked to 140-145 degrees and then set aside to rest for 15 minutes; the internal temp will go up and the juices will seep throughout the meat. A foolproof rule of thumb to use is 15 minutes per pound @ 350 degrees. In my experience, cooking to an internal temp of 160 or above usually results in unpleasantly dry meat. For succulence, give my suggestion a try.

—Paula

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Most Helpful Critical Review

Mar 03, 2009

A four pound center cut pork roast will not be ready in 50 minutes. Internal temp was 70 degrees. The 425 setting is too hot. Reduced temp to 350 and cooked for another hour to reach 160 internal temp. Glaze was burnt and unpleasant. Had to scrape it off, what little was left in the pan. There's got to be a typo in this method!

—EclecticEd

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149 Ratings

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Nov 05, 2009

FIVE STARS FOR FLAVOR w a MINT TWIST. Thought the sauce would be too "gunky sweet" with all that sugar from jam & cranberry sauce, it wasn't. All said it was yummy AND from my point of view, the quickest roast I ever made (fully thawed) but it's not walk away time. I was busy making gravy & ladling every 10 min. Originally I only had 1/2C of apple jelly & used 1/2C of Mint Jelly w flecks of mint, to make up for it. It was a DELIGHTFULLY HAPPY ACCIDENT & lent a subtle undertone of mint. Next time I will use solely mint to replace the apple jelly. I had at least 1 Cup of sauce, not used for basting & put it in a saucepan, added at least three cups of chicken broth (stirring some of it with 3T of Corn starch) & it was a wonderful lighter gravy & there was plenty of it. Entire dinner was served w steamed fresh carrots & fresh green beans & (canned)baby pototoes (my best quick assistant in the kitchen) IT WAS ALL PERFECT! We added an addtional splash of English mint sauce on our potatoes(not jam-I'll have to upload a recipe for it:

—britishblueeyes

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Apr 06, 2009

Wow, was this delicious! We followed the recipe exactly and it was not only very easy (the only thing that could be considered possibly "difficult" is reglazing every 10 minutes - I did it every 12-15 minutes) but absolutely scrumptious. The whole house smelled great, too!

—piginapoke

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Feb 10, 2009

This sauce is a perfect complement to the savory pork roast. The blend of cranberry, sweetness of the apple jelly play off the salty boullion and spirited horseradish. The thyme cannot be left out. It makes this a super special sauce. My family begs for extra sauce.

—jmnr

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Apr 09, 2009

This was an great recipe. My room mate is in culinary school so we are always trying new things. I found this online and had to try it. The only thing I changed was Cranberry Jelly instead of canned cranberries, in hopes that it would be more jelly like, and it was delicious. We will for sure be making this again. Served it with mashed potatoes and a gravy made from a little of the sauce and chicken stock. VERY GOOD! I'd recommend this too anyone who is looking for a good homemade dinner.

—Lovesme27

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Feb 24, 2009

Really great recipe. I did cut the cut the garlic powder back to 1 tsp. as I didn't want the garlic to overpower the other flavours. Very nice tasting sauce. The roast was turned out very tender and I will be making it again.

—MARMEL

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Mar 03, 2009

Savory is an accurate descriptor for this recipe. Loved by all. Will make again. Followed the directions with the exception of the oven temperature which was lowered to 350 degrees. Used a thermometer, as always, to make sure the roast was done. Will maybe raise the horseradish amount a tad, just because.

—bill jr.

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Nutrition

Calories
419 kcal
21%

Carbohydrates
38.8 g
13%

Cholesterol
88 mg
29%

Fat
15.9 g
24%

Fiber
0.8 g
3%

Protein
29.6 g
59%

Sodium
805 mg
32%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Quick Savory Cranberry Glazed Pork Loin Roast

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 419
Calories from Fat: 143

% Daily Value *
Total Fat 15.9g 24 %
Saturated Fat 5.8g 29 %
Cholesterol 88mg 29 %
Sodium 805mg 32 %
** Potassium 459mg 13 %
Total Carbohydrates 38.8g 13 %
Dietary Fiber 0.8g 3 %
Protein 29.6g 59 %
** Sugars 30.6g
Vitamin A < 1 %
Vitamin C 3 %
Calcium 3 %
Iron 13 %
** Thiamin 107 %
** Niacin 94 %
** Vitamin B6 36 %
** Magnesium 11 %
** Folate 4 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.