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This Orange Cranberry Pork Loin is one of my go-to recipes for the perfect holiday main dish! It turns out juicy, delicious, and it looks super festive. This roasted pork recipe always makes a great addition to my Thanksgiving and Christmas tables!
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“I made it for Christmas, it was festive and delicious. Everyone loved it. I’ll definitely make it again.” -Rina
Easy Roast Pork Loin Recipe
Sometimes I’m just not in the mood to make turkey for the holidays, or there’s someone at my table who isn’t a big fan. Either way, this delicious roasted pork looks absolutely beautiful on my dinner table, and no one questions where the turkey is. Juicy, flavorful with hints of orange and cranberry, I think it’s the ultimate way to celebrate the season.
One of my favorite things about this recipe is how easy it is to customize based on whatever’s in my kitchen. Any sauce will work well, whether I use barbecue or teriyaki to add flavor to the pork. I can swap the orange juice for pineapple juice if I want more of a tropical flavor, or apple juice for a milder flavor. The apple cider vinegar can be swapped for white wine for a lighter taste, or balsamic for a richer taste. And if I’m out of marmalade, any jam will work beautifully.
Orange Cranberry Pork Loin Recipe (Roast Pork Loin)
Equipment
- Roasting Pan
Ingredients
- 3 lbs. boneless pork loin roast
- 2 tbsp olive oil
- 2¼ tsp kosher salt to taste
- freshly ground black pepper to taste
For the Sauce
- ¾ cup orange juice divided
- ¼ cup apple cider vinegar
- 8 oz. sweet orange marmalade (½ jar)
- 7 oz. whole cranberry sauce (½ can)
Video
Instructions
- Preheat oven to 375°F. Take the pork loin out of the fridge so it isn't cold when it goes in the oven.
- Place pork in a shallow roasting pan or grill pan and pat dry with a paper towel.3 lbs. boneless pork loin roast
- Rub all sides with olive oil.2 tbsp olive oil
- Season with salt and pepper on all sides.2¼ tsp kosher salt, freshly ground black pepper
- Sear each side over high heat for 2 minutes per side.
- 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 oz. sweet orange marmalade, 7 oz. 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. Use an instant-read thermometer to ensure the internal temp has reached at least 145°F before consuming.
- 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 the sauce to a boil and then reduce to a simmer while the pork rests.
- Slice and serve pork, drizzled with more sauce and garnished with orange slices and fresh cranberries.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Orange Cranberry Pork Loin Step by Step
Get the oven going and bring the pork loin to room temperature: Preheat the oven to 375°F. Take the pork loin out of the fridge so it isn’t cold when it goes in the oven.
Prepare the pork: Place 3 lbs. of boneless pork in a shallow roasting pan or grill pan, pat dry with a paper towel, and rub it all over with 2 tbsp of olive oil.
Season with 2¼ tsp kosher salt and freshly ground black pepper. Sear each side over high heat for 2 minutes per side.
Make the sauce: Stir together ½ cup of orange juice, ¼ cup vinegar, 8 oz. marmalade, and 7 oz. cranberry sauce. Place seared pork in a large roasting pan and pour sauce over the pork.
Roast the pork: Roast the pork loin for 60-80 minutes. Baste every 20 minutes in the orange juice mixture. 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.
Let the pork rest: Remove the pork from the oven and place it on a foil-tented plate to cool/rest for 10 minutes. Use an instant-read thermometer to ensure the internal temperature has reached at least 145°F before consuming.
Finish the sauce: While the 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 keep all the sauces in the pan, or if not, add them to a saucepan.
Bring the sauce to a boil and then reduce to a simmer while the pork rests.
Serve: Slice and serve pork, drizzled with more sauce and garnished with orange slices and fresh cranberries.
How to Store
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.
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 my usual holiday sides. I love it served with a simple side of cinnamon and brown sugar topped baked sweet potatoes, or this cheesy potato casserole. For something green, I know everyone loves a green bean casserole, and the kids especially like cheesy broccoli and cauliflower gratin.
Can I use a deboned pork shoulder?
Hi Carol, You could but the but the dish will taste different and require adjustments in cooking time and temperature.
Can I use my own cranberry sauce? It has fresh orange squeezed with rind in it. How do I adjust the recipe to accommodate it?
Sure, Jan! We would recommend tasting and adjusting the amount of orange juice added.
Can this recipe be used with pork tenderloin as well as pork loin roast?
Sure!
Making this for our Family’s Thanksgiving feast!
I’ll need to make 2 porks loins. If I cook them in the same slow cooker do I need double the fluid, use the same amount, or somewhere in between?
We recommend using a larger crockpot to accommodate the meat and doubling the fluid!
Made this for thanksgiving today and it was the star of the show. Everyone raved about how much they loved it. I told them I would be sure and let you know how delicious it was.
We’re so happy to hear it was a hit, Tracy!!
The pork was perfectly cooked and tender. However the sauce was way too sweet, I did not care for the sauce.
Sorry to hear this recipe wasn’t quite to your tastes, Leigh!
can you make this in a crockpot?
Yes! Sear the pork loin, then cook on low with the sauce poured over it for 5-6 hours, or until 145°F internally.
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!