Orange Cranberry Pork Loin (Roast Pork Loin) Recipe - The Cookie Rookie® (2024)

4.51 from 237 votes

Author: Becky Hardin

• ▢ 3 pounds boneless pork loin roast
• ▢ 2 tablespoons olive oil
• ▢ 2¼ teaspoons kosher salt to taste
• ▢ Freshly ground black pepper to taste

For the Sauce

• ▢ ¾ cup orange juice divided
• ▢ ¼ cup apple cider vinegar
• ▢ 8 ounces sweet orange marmalade (½ jar)
• ▢ 7 ounces whole cranberry sauce (½ can)

• Preheat oven to 375°F.

• Place pork in a shallow roasting pan or grill pan and pat dry with a paper towel.

  3 pounds boneless pork loin roast

• Rub all sides with olive oil.

  2 tablespoons olive oil

• Season with salt and pepper on all sides.

  2¼ teaspoons kosher salt, Freshly ground black pepper

• Sear each side over high heat for 2 minutes per side, 10 minutes total.

• While searing, make your sauce: In a medium bowl, stir together the ½ cup orange juice, vinegar, marmalade, and cranberry sauce.

  ¾ cup orange juice, ¼ cup apple cider vinegar, 8 ounces sweet orange marmalade, 7 ounces whole cranberry sauce

• Place seared pork in a large roasting pan and pour sauce over the pork.

• Roast for 60-80 minutes, or until internal temperature reaches 140-145°F in the most central part of the pork. Baste every 20 minutes in the orange juice mixture.

• Remove from oven and place pork on a foil tented plate to cool/rest for 10 minutes.

• While pork is resting, add the remaining ¼ cup of orange juice to the juices left over from cooking. If your roasting pan is stovetop safe you can just keep all the sauces in the pan or if not, add to a saucepan.

• Bring sauce to a boil and then reduce to a simmer while pork rests.

• Slice and serve pork, drizzled with more sauce and garnished with orange slices and fresh cranberries.

• Let the pork loin sit out while preheating the oven. You don’t want it to be cold when it goes in the oven.
• Use an instant read thermometer to ensure the internal temp has reached at least 145°F before consuming.

Storage:Store orange cranberry pork loin in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

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I’ll need to make 2 porks loins. If I cook them in the same slow cooker do I need double the fluid, use the same amount, or somewhere in between?

The pork was perfectly cooked and tender. However the sauce was way too sweet, I did not care for the sauce.

can you make this in a crockpot?

Can I use this recipe for pork tenderloin? If yes, how long do I cook it?

Do I need to cook the cranberries before garnishing them with oranges over the roast or I could place them raw?

Made this for a last minute Thanksgiving. We didn’t have a technical roasting pan, but the dish still
Turned out delicious. I want to try this in a proper roasting pan.

So excited to make this pork loin tomorrow for a late Thanksgiving dinner with my grandkids. Looks amazing! Question: should I cover the roast while cooking, or leave open?

I made this for our Christmas dinner and it was a complete hit! I can think of so many other things that sauce would be wonderful on. Do you know how long it would keep in the refrigerator if I made a batch to use for other things?

I’m going to make this for Christmas dinner. Looks delicious! I see rosemary on your platter but not in the recipe. Was it just added for presentation?