By Cranberry Dijon Pork Loin Roast with Apple Cider Glaze is a comfort-food classic made simpler for home cooks. With everyday ingredients and reliable technique, it delivers big flavor with little effort.
Cranberry Dijon Pork Loin Roast with Apple Cider Glaze captures the essence of salads while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Cranberry Dijon Pork Loin Roast with Apple Cider Glaze becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
For the Pork Loin:
3-4 lb pork loin roast
1/2 cup Dijon mustard
1/4 cup brown sugar
2 tbsp olive oil
2 tsp dried thyme
2 cloves garlic, minced
Salt and pepper, to taste
For the Cranberry Apple Topping:
1 cup fresh cranberries
1 large apple, diced
1/4 cup brown sugar
1/4 tsp cinnamon
1/4 tsp nutmeg
1 tbsp butter
For the Apple Cider Glaze:
1 cup apple cider
2 tbsp Dijon mustard
2 tbsp brown sugar
1 tbsp balsamic vinegar
PREPARATION STEPS
Preheat Oven:
Preheat your oven to 375°F (190°C).
Prepare Pork Loin:
In a small bowl, combine Dijon mustard, brown sugar, olive oil, thyme, garlic, salt, and pepper.
Rub this mixture all over the pork loin, coating it thoroughly.
Roast the Pork:
Place the pork loin in a roasting pan.
Roast for 1 hour to 1 hour 15 minutes (about 20 minutes per pound), or until the internal temperature reaches 145°F (63°C).
Cover loosely with foil and let the pork rest for 10 minutes before slicing.
Make the Cranberry Apple Topping:
While the pork is roasting, melt butter in a small saucepan over medium heat.
Add cranberries, diced apple, brown sugar, cinnamon, and nutmeg.
Cook for about 10 minutes, stirring occasionally, until the fruit softens and the cranberries pop. Set aside.
Prepare the Apple Cider Glaze:
In another small saucepan, combine apple cider, Dijon mustard, brown sugar, and balsamic vinegar.
Bring to a simmer and reduce by half, about 10 minutes, until it becomes a thick glaze.
Serve:
Slice the pork and arrange it on a serving platter.
Spoon the cranberry apple topping over the pork and drizzle with the apple cider glaze.
Garnish with fresh thyme or parsley if desired.
Prep Time: 15 minutes | Cook Time: 1 hour 15 minutes | Total Time: 1 hour 30 minutes
Servings: 6-8 | Calories: 450 kcal per serving
This Cranberry Dijon Pork Loin Roast with Apple Cider Glaze is a gorgeous main dish that’s bursting with seasonal flavors. Enjoy it with roasted vegetables or a fresh green salad!
ORIGIN STORY
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 15 min | Cook: 0 min | Total: 15 min | Servings: 4 | Calories: ~220 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRING
Whole grain bread; Soup; Grilled protein
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
