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Cranberry Dijon Pork Loin Roast with Apple Cider Glaze – A Festive and Flavorful Roast! 🍎🍖

  • Preheat your oven to 180°C (350°F).
  • In a small bowl, mix the Dijon mustard, olive oil, minced garlic, thyme, rosemary, salt, and pepper. Rub this mixture all over the pork loin, making sure to cover it evenly.
  • Place the pork loin on a roasting rack set in a roasting pan. This will help the heat circulate evenly around the meat.
  • Roast the Pork Loin:
    • Roast the pork in the preheated oven for 1 hour to 1 hour and 15 minutes, or until the internal temperature reaches 63°C (145°F) for medium-rare or 71°C (160°F) for medium.
    • While the pork is roasting, prepare the apple cider glaze (see below).
  • Make the Apple Cider Glaze:
    • In a small saucepan, combine the apple cider, cranberries, brown sugar, Dijon mustard, apple cider vinegar, cinnamon (if using), salt, and pepper.
    • Bring the mixture to a simmer over medium heat. Stir occasionally and cook for about 15-20 minutes, until the cranberries burst and the glaze thickens slightly.
    • Once the glaze has thickened, remove from heat. You can mash the cranberries a bit for a smoother texture, or leave them whole for a chunkier glaze.
  • Glaze the Pork Loin:
    • About 15 minutes before the pork is finished roasting, brush the apple cider glaze generously over the pork loin.
    • Return the pork to the oven and roast for the remaining time, allowing the glaze to caramelize slightly and create a delicious, glossy finish.
  • Rest and Serve:
    • Once the pork loin reaches the desired temperature, remove it from the oven and let it rest for 10 minutes before slicing.
    • Serve the sliced pork loin with the remaining cranberry Dijon apple cider glaze drizzled on top.
  • Serving and Storage Tips:

    • This roast pairs beautifully with roasted vegetables, mashed potatoes, or a fresh salad. For a festive touch, serve it with wild rice or a cranberry relish on the side.
    • Leftover pork can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply slice and warm in the oven, covered with foil, to retain its moisture.
    • The glaze can be made ahead and stored in the refrigerator for up to a week. Reheat it gently before serving.

    Variations:

    • Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce to the glaze for a spicy contrast to the sweetness of the cranberries.
    • Herb-Infused: For extra herb flavor, you can add fresh herbs like sage or parsley to the glaze or the pork rub.
    • Roast with Apples: For a complete fall meal, place sliced apples around the pork roast in the pan. The apples will cook in the pork’s juices, becoming soft and caramelized – a great accompaniment to the savory pork and sweet glaze.

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