why make this recipe

Pork Loin with Cranberry-Dijon Sauce and Apple Cider Glaze is a delightful dish perfect for gatherings and family dinners. The sweet and tangy flavors of cranberries and apple cider complement the savory pork, making it a standout meal. This recipe is easy to prepare and looks impressive when served, making it a great choice for special occasions or a comforting home-cooked meal.

how to make Pork Loin with Cranberry-Dijon Sauce and Apple Cider Glaze

Ingredients:

• 1.5 lb pork loin roast
• 2 tbsp Dijon mustard
• 1/2 cup fresh cranberries
• 1/2 cup apple cider
• 2 tbsp honey
• 1 tbsp olive oil
• 1/2 tsp rosemary, chopped
• Salt and pepper, to taste

Directions:

1. Preheat the oven to 375°F (190°C).
2. In a small bowl, mix the Dijon mustard, rosemary, salt, and pepper. Rub this mixture evenly over the pork loin.
3. Heat olive oil in a skillet over medium-high heat. Sear the pork loin on all sides until browned, about 3-4 minutes per side.
4. Place the seared pork loin in a roasting pan.
5. In the same skillet, add apple cider, honey, and cranberries. Stir to combine and bring to a simmer.
6. Pour the cranberry apple cider glaze over the pork loin.
7. Roast the pork in the oven for 25-30 minutes or until the internal temperature reaches 145°F (63°C).
8. Let the roast rest for 10 minutes before slicing. Drizzle with the remaining glaze and serve. Enjoy!

how to serve Pork Loin with Cranberry-Dijon Sauce and Apple Cider Glaze

Serve the pork loin sliced and drizzled with the cranberry-Dijon sauce. Pair it with a side of roasted vegetables or mashed potatoes for a complete meal. A fresh salad can also add a nice touch to your table.

how to store Pork Loin with Cranberry-Dijon Sauce and Apple Cider Glaze

To store leftover pork loin, let it cool down to room temperature. Place the slices in an airtight container and refrigerate. It will last for 3-4 days in the fridge. You can also freeze it in a freezer-safe container for up to 3 months. Thaw before reheating.

tips to make Pork Loin with Cranberry-Dijon Sauce and Apple Cider Glaze

• Make sure to sear the pork well for a nice crust before roasting.
• Use fresh cranberries for the best flavor, but frozen cranberries will work in a pinch.
• If you prefer a sweeter glaze, add more honey to taste.

variation

You can switch up the flavors by adding orange zest to the glaze for a citrus twist. Another option is to use different herbs like thyme or sage instead of rosemary.

FAQs

1. Can I use a different cut of pork?
Yes, you can use a pork tenderloin or pork shoulder, but make sure to adjust the cooking times accordingly.

2. What should I do if I don’t have fresh cranberries?
You can use dried cranberries or cranberry sauce as a substitute. Just keep in mind that dried cranberries will be sweeter, so you may want to adjust the honey.

3. How do I know when the pork is done?
The pork loin is ready when it reaches an internal temperature of 145°F (63°C). A meat thermometer is the best tool for this.

Enjoy your cooking adventure with this delicious Pork Loin with Cranberry-Dijon Sauce and Apple Cider Glaze!