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My review
Quick Savory Cranberry Glazed Pork Loin Roast
16
goodfood4ursoul
"This simple, 1-hour roast is our favorite Christmas dish and voted most likely to be served if the President were to drop in for dinner- LOL! I love serving this entree because it causes me NO stress and everyone raves over it. While the pork is roasting, make another batch of the cranberry glaze to serve in a gravy boat alongside the sliced pork roast. For food safety, the new batch should not be prepared in same pan as the first if you have been basting directly out of the saucepan. If you basted out of another dish, you can use the same pan."
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Ingredients
1 h 10 m servings 419Original recipe yields 10 servings (1 roast)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat an oven to 425 degrees F (220 degrees C).
- Combine the cranberry sauce, apple jelly, mustard, crushed bouillon, horseradish, garlic powder, and thyme in a saucepan; bring to a boil.
- Line a large baking pan with foil. Place pork loin in pan, fat side up. Sprinkle evenly with salt and pepper. Use a pastry brush and a small spoon to completely coat the pork with sauce.
- Cook until the pork is no longer pink in the center, and an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 45 minutes, basting every 10 minutes with remaining sauce.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 201257 Ratings
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Most helpful positive review
10/18/2009
Very tasty pork roast. I found the time/temp a little off. Pork should be cooked to 140-145 degrees and then set aside to rest for 15 minutes; the internal temp will go up and the juices will se...
Most helpful critical review
3/2/2009
A four pound center cut pork roast will not be ready in 50 minutes. Internal temp was 70 degrees. The 425 setting is too hot. Reduced temp to 350 and cooked for another hour to reach 160 inte...
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10/18/2009
Very tasty pork roast. I found the time/temp a little off. Pork should be cooked to 140-145 degrees and then set aside to rest for 15 minutes; the internal temp will go up and the juices will se...
10/9/2009
FIVE STARS FOR FLAVOR w a MINT TWIST. Thought the sauce would be too "gunky sweet" with all that sugar from jam & cranberry sauce, it wasn't. All said it was yummy AND from my point of view, the...
4/6/2009
Wow, was this delicious! We followed the recipe exactly and it was not only very easy (the only thing that could be considered possibly "difficult" is reglazing every 10 minutes - I did it ever...
2/9/2009
This sauce is a perfect complement to the savory pork roast. The blend of cranberry, sweetness of the apple jelly play off the salty boullion and spirited horseradish. The thyme cannot be left...
4/7/2009
This was an great recipe. My room mate is in culinary school so we are always trying new things. I found this online and had to try it. The only thing I changed was Cranberry Jelly instead of ca...
3/2/2009
Savory is an accurate descriptor for this recipe. Loved by all. Will make again. Followed the directions with the exception of the oven temperature which was lowered to 350 degrees. Used a t...
2/6/2010
DELICIOUS! What an unusual combination of ingredients. I must admit I was a little leery of this recipe, but I love cranberry sauce and it was worth a try. First, I pan seared the roast. I then ...
2/21/2009
Really great recipe. I did cut the cut the garlic powder back to 1 tsp. as I didn't want the garlic to overpower the other flavours. Very nice tasting sauce. The roast was turned out very tend...
3/2/2009
A four pound center cut pork roast will not be ready in 50 minutes. Internal temp was 70 degrees. The 425 setting is too hot. Reduced temp to 350 and cooked for another hour to reach 160 inte...