Orange Cranberry Pork Loin is the perfect holiday main dish! This roast pork loin is juicy, delicious, and super festive. Add this roasted pork recipe to your Thanksgiving and Christmas tables!
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What’s in this Roast Pork Loin Recipe?
Maybe you don’t like turkey, or maybe you just want to change things up this year. Either way, this delicious roasted pork will fit just perfectly at the center of the holiday table.
- Pork Loin Roast: You’ll need a 3-pound boneless pork loin for this recipe.
- Olive Oil: Helps the salt and pepper adhere to the roast.
- Salt + Pepper: Enhance the natural flavor of the roast.
- Orange Juice: Adds a refreshing citrus flavor to the sauce.
- Apple Cider Vinegar: Adds a sweet and acidic flavor to the sauce.
- Sweet Orange Marmalade: Enhances the citrus flavor of the sauce.
- Whole Cranberry Sauce: Adds a sweet and tart flavor to the sauce.
Pro Tip: Let the pork loin sit out while preheating the oven. You don’t want it to be cold when it goes in the oven.
Variations on Pork Loin Roast
The great thing about this roast is that you can flavor it with just about any kind of sauce you like! Swap the orange juice out for pineapple or apple juice, the apple cider vinegar for white wine or balsamic, and the marmalade for any flavor of jam you love. Feel free to get creative!
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Nope! Pork loin is wider, flatter, and can be boneless or bone-in; whereas tenderloin is a long, narrow, boneless cut of meat from along the backbone
We cook this roast at 375°F!
I prefer to roast mine uncovered to make it easier to baste throughout the cooking process. If your roast is browning too much, you can tent it with foil for the remainder of the cook time.
How to Store and Reheat
Store leftover roast pork loin in an airtight container in the refrigerator for up to 3 days. Reheat in a 300°F oven covered with foil until warmed through.
How to Freeze
Freeze roast pork loin in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
This orange cranberry pork loin roast recipe fits in perfectly with all of the usual holiday sides! The flavor mixes perfectly with classic Thanksgiving side dishes, so no need to change up the entire meal if you don’t want to. I love it served with baked sweet potatoes, cheesy potato casserole, green bean casserole, cheesy broccoli and cauliflower gratin, or slow cooker mashed potatoes.
5-Star Review
“I made it for Christmas, it was festive and delicious. Everyone loved it. I’ll definitely make it again.” – Rina
Orange Cranberry Pork Loin Recipe (Roast Pork Loin)
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Ingredients
- 3 pounds boneless pork loin roast
- 2 tablespoons olive oil
- 2¼ teaspoons kosher salt to taste
- Freshly ground black pepper to taste
For the Sauce
- ¾ cup orange juice divided
- ¼ cup apple cider vinegar
- 8 ounces sweet orange marmalade (½ jar)
- 7 ounces whole cranberry sauce (½ can)
Recommended Equipment
- Roasting Pan
Instructions
- Preheat oven to 375°F.
- Place pork in a shallow roasting pan or grill pan and pat dry with a paper towel.3 pounds boneless pork loin roast
- Rub all sides with olive oil.2 tablespoons olive oil
- Season with salt and pepper on all sides.2¼ teaspoons kosher salt, Freshly ground black pepper
- Sear each side over high heat for 2 minutes per side, 10 minutes total.
- While searing, make your sauce: In a medium bowl, stir together the ½ cup orange juice, vinegar, marmalade, and cranberry sauce.¾ cup orange juice, ¼ cup apple cider vinegar, 8 ounces sweet orange marmalade, 7 ounces whole cranberry sauce
- Place seared pork in a large roasting pan and pour sauce over the pork.
- Roast for 60-80 minutes, or until internal temperature reaches 140-145°F in the most central part of the pork. Baste every 20 minutes in the orange juice mixture.
- Remove from oven and place pork on a foil tented plate to cool/rest for 10 minutes.
- While pork is resting, add the remaining ¼ cup of orange juice to the juices left over from cooking. If your roasting pan is stovetop safe you can just keep all the sauces in the pan or if not, add to a saucepan.
- Bring sauce to a boil and then reduce to a simmer while pork rests.
- Slice and serve pork, drizzled with more sauce and garnished with orange slices and fresh cranberries.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Let the pork loin sit out while preheating the oven. You don’t want it to be cold when it goes in the oven.
- Use an instant read thermometer to ensure the internal temp has reached at least 145°F before consuming.
Nutrition Information
Yes, pork tenderloin takes about 25 minutes per pound!
Do I need to cook the cranberries before garnishing them with oranges over the roast or I could place them raw?
Either is fine!
Made this for a last minute Thanksgiving. We didn’t have a technical roasting pan, but the dish still
Turned out delicious. I want to try this in a proper roasting pan.
So glad you enjoyed it, Kels!
So excited to make this pork loin tomorrow for a late Thanksgiving dinner with my grandkids. Looks amazing! Question: should I cover the roast while cooking, or leave open?
Cover if it’s browning too much!
I made this for our Christmas dinner and it was a complete hit! I can think of so many other things that sauce would be wonderful on. Do you know how long it would keep in the refrigerator if I made a batch to use for other things?
About 3-5 days!
I’m going to make this for Christmas dinner. Looks delicious! I see rosemary on your platter but not in the recipe. Was it just added for presentation?
Just for looks!
Looks fabulous.
Why thank you!!
I made it for Christmas, it was festive and delicious. Everyone loved it. I’ll definitely make it again.
Thanks for stopping by, Rina!
This was delicious, although I managed to cook the pork loin a bit too long. It wasn’t quite 2.5 pounds, so didn’t need an hour to get done. The cranberry sauce, marmalade and orange juice was a creative combination, but next time I’ll put some foil in the roasting pan since it really stuck and was hard to clean.
Great tip about the foil, thank you!
Dont you need to cook the fresh cranberries a little before adding them directly onto the roast to serve?