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Cranberry Glazed Pork Loin With Balsamic And Rosemary – Cozy Dinner Recipe

Cranberry glazed pork loin gets a tangy-sweet balsamic and rosemary coating before roasting until juicy and tender. A final brush of thick cranberry glaze adds a glossy finish, with extra served alongside each slice.
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Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Resting 10 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

For the glaze
  • 1 bag (12 oz) fresh cranberries
  • 0.5 cup brown sugar packed, light
  • 0.25 cup balsamic vinegar
  • 0.5 cup water
  • 2 tsp fresh rosemary finely chopped
  • 0.125 tsp kosher salt
For the pork
  • 1 roast (3 lb) pork loin boneless
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tsp dried rosemary
  • 1 tsp garlic powder

Equipment

  • 1 9x13-inch roasting pan

Method
 

Make the glaze
  1. Combine the cranberries, brown sugar, balsamic vinegar, water, fresh rosemary, and 1/8 teaspoon salt in a medium saucepan over medium heat.
  2. Bring to a simmer and cook for 10–15 minutes, stirring occasionally, until most of the cranberries have burst and the glaze thickens; remove from the heat.
Roast the pork
  1. Heat the oven to 375°F.
  2. Pat the pork dry.
  3. Rub it all over with the olive oil, 1 teaspoon salt, pepper, dried rosemary, and garlic powder.
  4. Set the roast fat-side up in a 9x13-inch roasting pan and roast uncovered for 45–65 minutes, until the thickest part registers about 130°F on an instant-read thermometer.
  5. Brush the roast with about 1/2 cup of the glaze, keeping any remaining glaze separate for serving.
  6. Roast for another 10–15 minutes, until the thickest part reaches 145°F.
  7. Transfer the pork to a cutting board, tent loosely with foil, and rest for 10 minutes before slicing.
  8. Serve with the remaining glaze.

Notes

For the juiciest slices, check the thickest part with an instant-read thermometer and keep the remaining glaze separate for serving. Refrigerate leftovers for 3–4 days; freeze for up to 3 months. For a lower-sodium variation, reduce the kosher salt to taste.