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Orange Cranberry Pork Loin Roast

Orange Cranberry Pork Loin Roast

Native Americans harvested wild cranberries and used them medicinally and in a variety of foods and drinks.

National Geographic writes that the berries were used in an energy bar-like food called “pemmican,” which served as a vital source of nutrition for fur traders during the winter months.

Try This Deliciously Yummy Cranberry Walnut Mandarin Orange Salad

Cultivation of the cranberry started in the United States in 1816 by a Revolutionary war veteran by the name of Captain Henry Hall.

History reports that he came across a cranberry vine thriving in some sand on Cape Cod.

Cranberry sauce may be a Thanksgiving staple, but it wasn’t available in a can until 1912.

The Smithsonian Magazine under Arts & Culture says that a lawyer named Marcus L. Urann revolutionized the canning industry by purchasing a cranberry bog and canned cranberries.

He eventually formed a cranberry cooperative that renamed itself Ocean Spray.

Orange Cranberry Pork Loin Roast

2-3 pound boneless pork loin roast

olive oil

salt and pepper to taste

3/4 cup orange juice divided

1/4 cup apple cider vinegar

1/2 jar or 8 ounces sweet orange marmalade

1/2 can or 7 ounces whole cranberry sauce

Preheat oven to 375 F.

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

Rub all sides with olive oil.

Season with salt and pepper on all sides.

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 1/2 cup orange juice, vinegar, marmalade, and cranberry sauce.

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

Cook for 60-80 minutes or until internal temperature reaching 140-145 in the most central part of the pork. Baste every 20 minutes in orange juice mixture.

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

While pork is resting, add remaining 1/4 cup 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.

Plate and serve with your favorite side dish.

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