Orange Cranberry Pork Loin Recipe (Roast Pork Loin)

4.53 from 240 votes

Skip the turkey this year and make this amazing Orange Cranberry Pork Loin recipe instead. It's so flavorful and just as festive!

Prep Time15

Cook Time1

Total Time1 15

Course: Main Course

Cuisine: American

Servings:

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.