This elegant and aromatic roast pork loin combines the bright zest of orange and the piney depth of rosemary to create a flavorful centerpiece dish worthy of any holiday table. Juicy, perfectly roasted pork is paired with a sweet-tart cranberry sauce for a balanced contrast of savory and fruit-forward flavors. Whether served at a winter celebration or an autumn gathering, this dish delivers seasonal warmth and gourmet appeal.
Why You’ll Love This Recipe
This recipe stands out for its balance of bold yet familiar flavors. The garlic and rosemary rub infuses the pork with herbaceous depth, while orange zest adds a lively citrus lift. Roasting over onions and rosemary ensures a fragrant, juicy result, while the wine and broth create a flavorful base for the pan juices. Paired with a vibrant homemade cranberry sauce, this roast offers a harmonious contrast of savory, sweet, and tangy. It’s festive, visually striking, and surprisingly straightforward to prepare.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Pork Loin:
- Frenched pork loin roast
- fresh rosemary, chopped
- fresh rosemary sprigs
- garlic cloves, minced
- onion, quartered
- zest of orange
- juice of orange
- olive oil
- black pepper
- kosher salt
- white wine
- chicken broth
For the Cranberry Sauce:
- fresh cranberries
- sugar
- zest and juice of orange
- ground cloves
- kosher salt
directions
- Preheat Oven: Set oven to 425°F (220°C).
- Prepare the Pork: In a small bowl, combine olive oil, chopped rosemary, garlic, orange zest, salt, and pepper to form a thick paste. Rub this mixture thoroughly over the entire pork loin.
- Set Up the Roasting Pan: Place the quartered onion and rosemary sprigs in the bottom of a roasting pan. Set the seasoned pork loin on top of the aromatics. Pour in the white wine and chicken broth around (not over) the roast.
- Roast: Place the pan in the preheated oven and roast for 15 minutes. Reduce heat to 350°F (175°C) and continue roasting for 1 hour, or until a meat thermometer inserted into the center reads 145°F (63°C).
- Rest: Remove the pork from the oven and let rest for 10–15 minutes before slicing.
- Make the Cranberry Sauce: While the pork roasts, combine cranberries, sugar, orange zest and juice, ground cloves, and salt in a medium saucepan. Bring to a simmer over medium heat. Cook for 12–15 minutes, stirring occasionally, until the berries have burst and the sauce has thickened. Let cool slightly before serving.
- Serve: Slice the pork loin and arrange on a serving platter. Spoon cranberry sauce over or serve on the side. Optional: serve with mashed potatoes or roasted vegetables.
Servings and timing
Prep Time: 20 minutes
Cooking Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes
Servings: 6–8 servings
Calories per Serving: Approximately 450 kcal
Variations
- Maple Glaze Finish: Brush the pork with a maple syrup glaze during the final 10 minutes of roasting for a sweet lacquered crust.
- Spicy Cranberry Sauce: Add a pinch of cayenne pepper or diced fresh chili to the cranberry sauce for a subtle heat.
- Apple-Cider Substitute: Use apple cider in place of white wine for a sweeter, autumnal flavor profile.
- Boneless Option: A boneless pork loin can be used; reduce roasting time and monitor internal temperature closely.
- Thicker Sauce: Simmer the cranberry sauce a few minutes longer for a denser, jam-like texture.
storage/reheating
Store leftover pork in an airtight container in the refrigerator for up to 4 days. Cranberry sauce can be stored separately in the refrigerator for up to 1 week. To reheat pork, cover with foil and warm in a 300°F (150°C) oven for 15–20 minutes or until heated through. Avoid microwaving to prevent drying. Cranberry sauce can be gently warmed in a saucepan or served cold.
FAQs
What is a Frenched pork loin?
A Frenched pork loin is a bone-in roast with the rib bones cleaned of meat and fat for an elegant presentation. It enhances both flavor and appearance.
Can I use dried rosemary instead of fresh?
Fresh rosemary is strongly preferred for this dish, but if unavailable, use half the amount of dried rosemary as a substitute.
How do I ensure the pork stays juicy?
Avoid overcooking and allow the meat to rest before slicing. Roasting over aromatics with wine and broth helps retain moisture.
Can I make the cranberry sauce ahead of time?
Yes, the cranberry sauce can be made up to 3 days in advance and stored in the refrigerator.
What’s the best wine to use in this recipe?
A dry white wine such as Sauvignon Blanc, Pinot Grigio, or Chardonnay works well. Avoid sweet wines.
Can I cook this roast without wine?
Yes, substitute the wine with more chicken broth or apple cider for a non-alcoholic option.
Should I cover the roast during cooking?
No, roasting uncovered ensures a caramelized crust. However, tent with foil if it begins to brown too quickly.
Can I use store-bought cranberry sauce?
Homemade cranberry sauce is preferred for freshness and flavor, but store-bought can be used in a pinch.
What sides pair well with this dish?
Mashed potatoes, roasted root vegetables, green beans, and wild rice all complement the flavors of the pork and cranberry sauce.
Is this dish suitable for freezing?
Yes, the pork can be frozen in slices with some of its juices for up to 2 months. Cranberry sauce also freezes well. Thaw and reheat gently before serving.
Conclusion
Orange Rosemary Roast Pork Loin with Cranberry Sauce is a fragrant, festive, and visually striking dish ideal for special occasions and holiday feasts. With tender meat, aromatic herbs, and a vibrant homemade sauce, it delivers a balanced and memorable flavor experience. Simple to prepare yet elegant enough for a formal table, this recipe is sure to impress and satisfy your guests.
Print
Orange Rosemary Roast Pork Loin with Cranberry Sauce
- Total Time: 1 hour 35 minutes
- Yield: 6–8 servings 1x
- Diet: Halal
Description
This elegant centerpiece roast features a juicy Frenched pork loin infused with fresh rosemary, orange zest, and garlic, paired with a sweet-tart cranberry sauce—perfect for festive holiday feasting.
Ingredients
- 4 lb Frenched pork loin roast
- 2 tbsp fresh rosemary, chopped
- 4 sprigs fresh rosemary
- 3 garlic cloves, minced
- 1 onion, quartered
- Zest of 1 orange
- Juice of 1 orange
- 2 tbsp olive oil
- 1/4 tsp black pepper
- 2 tbsp kosher salt
- 1 cup white wine
- 1/2 cup chicken broth
- 2 cups fresh cranberries
- 1/2 cup sugar
- Zest and juice of 1 orange (for cranberry sauce)
- 1/4 tsp ground cloves
- 1/4 tsp kosher salt (for cranberry sauce)
Instructions
- Preheat oven to 425°F (220°C).
- In a small bowl, mix olive oil, chopped rosemary, garlic, orange zest, salt, and black pepper to form a paste. Rub all over the pork loin.
- Place onion and rosemary sprigs in a roasting pan and place the pork loin on top.
- Pour in white wine and chicken broth around the roast.
- Roast for 15 minutes at 425°F, then reduce oven temperature to 350°F (175°C) and roast for an additional 1 hour, or until internal temperature reaches 145°F (63°C).
- Remove from oven and let rest for 10–15 minutes before slicing.
- While pork is roasting, make the cranberry sauce: In a saucepan, combine cranberries, sugar, orange zest and juice, ground cloves, and salt.
- Bring to a simmer and cook for 12–15 minutes, or until cranberries burst and the sauce thickens. Let cool slightly before serving.
- Slice pork and serve with a generous spoonful of cranberry sauce. Optional: serve with mashed potatoes or your favorite sides.
Notes
- Use a meat thermometer to ensure the pork reaches the safe internal temperature of 145°F.
- The cranberry sauce can be made a day ahead and refrigerated.
- For deeper flavor, marinate the pork with the rub overnight.
- Deglaze the roasting pan for an optional pan sauce to serve with the pork.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 115mg
