Quick Savory Cranberry Glazed Pork Loin Roast

May 13, 2023May 13, 20230 7
Quick Savory Cranberry Glazed Pork Loin Roast - A Perfect Thanksgiving Feast
in Main

Prep

10 min

Cook

60 min

Ready In

70 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 can whole berry cranberry sauce
1 cup apple jelly
1 tablespoon Dijon mustard
4 cubes chicken bouillon , crushed
1 teaspoon prepared horseradish
2 teaspoons garlic powder
2 tablespoons chopped fresh thyme
1 boneless pork loin roast
1 teaspoon salt
1 teaspoon ground black pepper

Nutrision Information

Servings Per Recipe
8
Calories
412
Sugar
44g
Fat
10g
Looking for a delicious and easy Thanksgiving main course? Look no further than this Quick Savory Cranberry Glazed Pork Loin Roast. This recipe features a juicy pork loin roast coated in a tangy cranberry glaze and is perfect for feeding a crowd. The flavorful glaze is easy to make and pairs perfectly with the tender and savory pork. Serve with your favorite Thanksgiving sides for a meal that is sure to impress.

Instructions

1.Preheat the oven to 375°F.
2.In a mixing bowl, whisk together the cranberry sauce, apple jelly, Dijon mustard, chicken bouillon, horseradish, garlic powder, and thyme.
3.Place the pork loin into a roasting pan and season with salt and black pepper.
4.Spread the glaze all over the pork loin and bake in the oven for about an hour or until the internal temperature reaches 145°F.
5.Let rest for 10 minutes before slicing and serving with additional glaze on top.

PROS

The cranberry glaze pairs perfectly with the savory pork loin, making it a delicious and impressive Thanksgiving feast.

Easy to make and perfect for a crowd, this recipe will become a family favorite in no time.

CONS

Pork loin can be expensive and may not fit in everyone’s budget.

The recipe requires a cooking thermometer to ensure the meat is properly cooked.

HEALTH & BENEFITS

Pork loin is a lean protein that provides essential nutrients, such as vitamin B12 and zinc.
Cranberries are packed with antioxidants and have been linked to a lower risk of urinary tract infections.

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