Cranberry Dijon Pork Loin Roast with Apple Cider Glaze Recipe

Gather your friends and family for a show-stopping meal with this Cranberry Dijon Pork Loin Roast with Apple Cider Glaze. Juicy, tender pork is enveloped in a sweet-tangy crust, crowned with warm cranberry-apple compote, and finally drizzled with a glossy, autumn-inspired apple cider glaze that’s equal parts elegance and comfort. This dish is a festive centerpiece that captures the best flavors of the season without being fussy. Whether it’s the main event on your holiday table or a cozy weekend treat, prepare yourself for rave reviews and plenty of second helpings!

Ingredients You’ll Need

What makes the Cranberry Dijon Pork Loin Roast with Apple Cider Glaze truly special is the beautiful balance of simple ingredients working together. Each element—earthy pork, herbal notes, tart fruit, and a hint of brown sugar—brings depth, color, and unmistakable character to every bite.

• Pork loin roast: Choose a boneless pork loin for even cooking and juicy slices.
• Dijon mustard: Gives the pork a zingy, savory coating that keeps it moist and flavorful.
• Brown sugar: Used throughout for gentle sweetness and caramelization in every layer.
• Olive oil: Helps the rub stick and infuses subtle richness.
• Dried thyme: Offers herby, woodsy undertones that complement the pork perfectly.
• Garlic: A touch of minced garlic injects aromatic depth.
• Salt and pepper: Essential for bringing all the flavors into sharp focus.
• Fresh cranberries: Their tart pop makes the topping vibrant and festive.
• Large apple: Diced apple adds sweetness and a bit of texture to the compote.
• Cinnamon & nutmeg: Warm spices that turn the topping into pure autumn comfort.
• Butter: Gives the fruit topping a luscious, glossy finish.
• Apple cider: The heart of the glaze—brings a rich apple flavor and a touch of acidity.
• Balsamic vinegar: Balances out the sweetness in the glaze with a gentle tang.

How to Make Cranberry Dijon Pork Loin Roast with Apple Cider Glaze

Step 1: Prep Your Oven

First things first: set your oven to 375°F (190°C) so it’s fully heated when the pork is ready to cook. A properly preheated oven ensures the Cranberry Dijon Pork Loin Roast with Apple Cider Glaze roasts evenly, allowing the exterior to develop a lovely golden crust while the inside stays tender and juicy.

Step 2: Make the Flavorful Pork Coating

In a small bowl, whisk together Dijon mustard, brown sugar, olive oil, dried thyme, minced garlic, salt, and pepper. This mixture is the flavorful armor for your pork loin! Rub it generously over the entire surface of the pork, making sure every nook and cranny is coated. The combination of mustard, herbs, and sugar ensures every slice is deeply seasoned.

Step 3: Roast the Pork

Set your coated pork loin in a roasting pan and slide it into the hot oven. Roast for about 20 minutes per pound, or until it reaches 145°F (63°C) at the thickest part. That means roughly 1 to 1¼ hours for a standard roast. Let it rest, tented loosely with foil, for 10 minutes after cooking—this locks in the juices and makes slicing a breeze.

Step 4: Prepare the Cranberry Apple Topping

While the pork rests, melt butter in a skillet over medium heat. Add fresh cranberries, diced apple, brown sugar, cinnamon, and nutmeg. Cook, stirring occasionally, until the fruit is soft, glossy, and fragrant—about 10 minutes. The warm, fruity topping becomes the jewel-like crown of this Cranberry Dijon Pork Loin Roast with Apple Cider Glaze, adding color and a punch of flavor.

Step 5: Simmer the Apple Cider Glaze

Pour apple cider, Dijon mustard, brown sugar, and balsamic vinegar into a small saucepan. Bring to a simmer and cook until the mixture reduces to a syrupy, shiny glaze—about 10 minutes. This simple step lends the dish unmistakable apple sweetness and a gorgeous, glossy finish.

Step 6: Assemble and Serve

Slice the rested pork loin into generous portions. Spoon the warm cranberry apple topping over each slice, then drizzle the apple cider glaze over everything. Sprinkle with fresh herbs if you wish, and marvel at your masterpiece! This final step ensures every bite of the Cranberry Dijon Pork Loin Roast with Apple Cider Glaze is bursting with layers of flavor.

How to Serve Cranberry Dijon Pork Loin Roast with Apple Cider Glaze

Garnishes

A sprinkle of freshly chopped parsley, a scattering of extra cranberries, or a dusting of orange zest transforms your roast into a real showpiece. Not only do garnishes add vibrant color, but they also bring out the festive, fruity spirit of the dish.

Side Dishes

Pair this star of a roast with classic sides like creamy mashed potatoes, buttery green beans, or roasted Brussels sprouts. For an extra fall flair, a simple wild rice pilaf or honey-glazed carrots complements the Cranberry Dijon Pork Loin Roast with Apple Cider Glaze beautifully.

Creative Ways to Present

For a dinner party, arrange pork slices on a long platter, alternate with mounds of cranberry apple topping, and generously drizzle the apple cider glaze over all. You can also serve thick slices atop a soft roll for an irresistible holiday sandwich, or over a bed of arugula for a fresh twist.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, let everything cool completely before slicing and storing. Arrange pork slices and cranberry apple topping in an airtight container; store the glaze separately. Kept in the fridge, everything stays tasty for up to three days—perfect for easy lunches or quick dinners.

Freezing

The pork roast and topping freeze surprisingly well! Store sliced pork and topping in freezer-safe containers (the glaze can be frozen separately or with the topping). When well wrapped, they’ll keep their flavor and texture for up to three months. Thaw overnight in the refrigerator before reheating.

Reheating

To reheat, gently warm pork slices covered in foil in a low 300°F oven or zap them briefly in the microwave. Warm the cranberry apple topping and apple cider glaze separately and assemble just before serving, so the Cranberry Dijon Pork Loin Roast with Apple Cider Glaze stays moist and delicious.

FAQs

Can I use pork tenderloin instead of pork loin?

Yes! Pork tenderloin cooks faster and is smaller, so reduce the roasting time accordingly (usually 20 to 25 minutes total). Just keep an eye on the internal temperature—you’re aiming for 145°F for juicy results.

What apples are best for the topping?

Firm, sweet-tart apples like Honeycrisp, Braeburn, or Gala work wonderfully in the cranberry apple topping. They hold their shape well and balance out the tangy cranberries.

Can I make the cranberry apple topping ahead?

Absolutely! Prepare the topping up to two days in advance and store it in the fridge. Reheat gently before spooning over your Cranberry Dijon Pork Loin Roast with Apple Cider Glaze.

How do I prevent the pork from drying out?

Generously rubbing the pork with the mustard mixture and not overcooking are key. Always rest the pork after roasting so the juices redistribute, and use a meat thermometer to avoid guesswork.

Can I double the apple cider glaze?

Of course! If you love extra sauce (who doesn’t?), simply double all the glaze ingredients and simmer until the desired thickness. Leftover glaze is perfect for drizzling over roasted veggies or bread.

Final Thoughts

If you’re searching for a main dish that’s both impressive and approachable, this Cranberry Dijon Pork Loin Roast with Apple Cider Glaze is bound to become a new favorite. It’s a celebration of flavor and comfort, sure to win over anyone lucky enough to sit at your table. Give it a try and watch this recipe become part of your most cherished food traditions!

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