Cranberry Glazed Pork Loin

READY IN: 2hrs 15mins
Recipe by Barby

This makes a terrific "company meal." A nice presentation plus a starch and a salad will complete the dining experience. This is an adaptation of a recipe I got from an Eagle Grocery Store about 20 years ago.

Top Review by jilkat25

This was wonderful! I didn't have marmalade on hand so I used jalapeno jelly instead. I pan browned the sides of the roast before putting it in the baking pan and then warmed the cranberry mixture in he skillet with the roast drippings. I baked the roast on 325 for about 45 minutes, basting it with the cranberry mixture every 15 minutes or so. I used a probe thermometer and when the ends hit 140 I took it out and let it rest about 20 minutes before cutting it. Maybe I got lucky with the roast my DH picked out because it was super juicy and tender all the way through. I had some sweet potato rounds in the freezer as well as a large can of sweet potatoes and I mashed them with the can juice as they cooked on the stove with just a little butter and salt and pepper, then I put the mixture in a casserole and into the oven to brown the top. Made some garlicky green beans. It was a great meal! Thanks for sharing your recipe!

Ingredients Nutrition


  1. Combine first 4 ingredients in saucepan and heat over a low to medium flame, until flavors are melded.
  2. Set aside.
  3. Rub pork loin with salt and pepper.
  4. Place roast, fat side up on a rack in the roasting pan.
  5. Cook uncovered for 1.5 to 2 hours at 325 degrees F., until meat thermometer reads 140- 145 degrees.
  6. Coat with 1/4 of the cranberry mixture.
  7. Roast for 15 minutes.
  8. Add the same amount of glaze and roast for an additional 15 minutes, or until meat thermometer reaches 145 degrees.
  9. The residual heat will bring it to a serving temperature of 150 degrees.
  10. DO NOT OVER COOK or the meat will get dry and chewy.
  11. Let pork loin rest for 15 minutes before carving.
  12. Serve on a platter, surrounded by remaining sauce or serve the sauce on the side.

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