Cranberry Dijon Pork Loin Roast with Apple Cider Glaze

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Introduction: Why This Recipe Will Become Your Favorite

When I first stumbled across this recipe, I was skeptical about pairing the tartness of cranberries with the robust flavors of Dijon mustard and the sweetness of apple cider glaze on a pork loin roast. Pork is already a versatile meat, but the combination here creates a perfectly balanced dish: tangy, sweet, savory, and irresistibly juicy.

After making it for the first time, I was hooked. It’s a centerpiece-worthy roast that’s surprisingly easy to prepare, and it brings so many complementary flavors together. Plus, it’s perfect for fall and winter gatherings when you want something comforting yet fresh.

This guide will walk you through every step, explain ingredient choices, and give you tips for perfecting the roast. Ready? Let’s dive in.

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Ingredients

For the Pork Loin Roast:

• 3 to 4 pounds pork loin roast (center-cut, boneless)

• Salt and freshly ground black pepper (to taste)

• 2 tablespoons olive oil (for searing)

• 2 tablespoons Dijon mustard (classic, not spicy)

• 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)

• 3 cloves garlic, minced

• 1 cup fresh or frozen cranberries (if frozen, thaw before using)

For the Apple Cider Glaze:

• 1 cup apple cider (fresh or store-bought, preferably unsweetened)

• 2 tablespoons brown sugar (light or dark)

• 1 tablespoon apple cider vinegar

• 1 teaspoon Dijon mustard

• Pinch of salt

• 1 tablespoon unsalted butter (optional, for richness)

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Equipment Needed

• Large oven-safe skillet or roasting pan

• Meat thermometer (highly recommended)

• Medium saucepan (for glaze)

• Basting brush (optional)

• Aluminum foil (for resting roast)

• Sharp knife and cutting board

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Step 1: Prepping Your Pork Loin

Selecting Your Pork Loin

For this recipe, choose a center-cut pork loin roast. It’s lean but still juicy, and cooks evenly. Avoid tenderloin (too thin and cooks too fast) or shoulder (fattier, different texture).

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Trimming and Seasoning

Pat the pork dry with paper towels to remove moisture — this helps with browning.

Generously season all sides with salt and freshly ground black pepper.

In a small bowl, combine the Dijon mustard, minced garlic, and thyme. Rub this mixture evenly all over the pork loin.

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Step 2: Searing the Pork

Heat the olive oil in a large oven-safe skillet or roasting pan over medium-high heat.

Once hot, add the pork loin. Sear each side for 3-4 minutes until a golden brown crust forms.

This step locks in juices and creates that beautiful caramelized flavor.

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Step 3: Adding the Cranberries

Scatter the fresh cranberries around the pork in the skillet.

The heat will start softening the cranberries and release their juices, which will mingle with the roast during cooking.

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Step 4: Roasting the Pork Loin

Preheat your oven to 375°F (190°C).

Place the skillet with the pork and cranberries into the oven.

Roast for approximately 50–60 minutes or until the internal temperature of the pork reaches 145°F (63°C) — this is the USDA recommended safe temperature for pork.

Tip: Use a meat thermometer inserted into the thickest part of the roast for perfect doneness.

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Step 5: Making the Apple Cider Glaze

While the pork roasts, make the glaze.

In a medium saucepan, combine:

• Apple cider

• Brown sugar

• Apple cider vinegar

• Dijon mustard

• Pinch of salt

Bring to a gentle boil over medium heat, stirring occasionally.

Reduce heat and let it simmer until the liquid thickens and reduces by half — about 15-20 minutes.

Once thickened, remove from heat and whisk in the butter (if using) until melted and glossy.

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Step 6: Glazing the Roast

About 10 minutes before the roast is done, brush the pork and cranberries with the apple cider glaze.

Return to the oven to finish roasting.

If you like, repeat glazing once more during the last 5 minutes for a beautiful sticky coating.

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Step 7: Resting the Meat

Once the pork reaches 145°F, remove it from the oven.

Transfer to a cutting board and tent loosely with aluminum foil.

Let rest for 10-15 minutes. Resting allows juices to redistribute and keeps the meat moist.

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Step 8: Serving

Slice the pork loin into ½-inch thick slices.

Arrange on a serving platter with the glazed cranberries spooned over the top.

Drizzle additional apple cider glaze on the side for dipping.

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Pro Tips for Perfect Cranberry Dijon Pork Loin Roast

1. Use a Meat Thermometer

Never guess your pork’s doneness! Overcooked pork dries out quickly. The thermometer guarantees a juicy roast.

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2. Fresh vs Frozen Cranberries

Both work, but fresh cranberries burst more easily, releasing their juice and adding freshness.

If using frozen, thaw and drain excess water to avoid diluting the flavors.

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3. Adjust Sweetness of Glaze

If you prefer a sweeter glaze, add an extra tablespoon of brown sugar or a drizzle of honey.

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4. Make Ahead

You can prepare the mustard rub and cranberry scatter a day ahead. Keep pork covered in the fridge and roast when ready.

The glaze also reheats well—just warm gently before serving.

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5. Add More Herbs

Try rosemary or sage for an earthy twist.

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6. Cooking Time Variations

If your pork loin is thicker than 4 pounds, increase roasting time by 10-15 minutes, but always check with thermometer.

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Flavor and Texture Profile

• Pork Loin: Tender, juicy, mild flavor enhanced by the Dijon mustard rub.

• Cranberries: Tart and juicy, burst with a fresh fruity pop.

• Apple Cider Glaze: Sweet, tangy, and sticky, beautifully balancing the savory pork.

• Garlic & Thyme: Aromatic and earthy notes that complement the meat and fruit perfectly.

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Suggested Side Dishes

This roast pairs wonderfully with:

• Roasted root vegetables (carrots, parsnips, sweet potatoes)

• Garlic mashed potatoes or creamy polenta

• Green beans almondine or sautéed spinach

• A crisp green salad with vinaigrette

• Warm crusty bread to mop up the glaze

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Wine Pairing

Try a medium-bodied red wine like Pinot Noir or Grenache. The light tannins and bright fruitiness will complement the tart cranberries and sweet glaze.

For white wine lovers, an off-dry Riesling or Gewürztraminer pairs nicely with the sweet and savory balance.

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How to Store and Reheat Leftovers

Storage

Wrap leftover pork tightly in plastic wrap or place in airtight container.

Store in refrigerator for up to 3-4 days.

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Reheating

Reheat gently in a covered skillet with a splash of apple cider or broth to keep moist.

Avoid microwave reheating as it can dry out the pork.

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Variations to Try Next Time

1. Stuffed Pork Loin

Butterfly the loin and stuff with sautéed apples, onions, and cranberries before rolling and roasting.

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2. Slow Cooker Version

Sear pork loin, place in slow cooker with cranberries, apple cider, and Dijon mustard. Cook on low for 6-8 hours, then reduce cooking liquid for glaze.

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3. Glazed Pork Tenderloin

Use same glaze on a pork tenderloin for a quicker cook time.

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Final Thoughts

This Cranberry Dijon Pork Loin Roast with Apple Cider Glaze recipe delivers the perfect balance of savory, sweet, and tart with tender, juicy pork loin at its heart. The glaze adds richness and an irresistible shine that makes it look as good as it tastes.

Whether you’re cooking for a family dinner, holiday feast, or special occasion, this dish will impress with minimal effort and maximum flavor.