This pork loin roast is moist and tender and dripping with the most delicious balsamic cranberry sauce.
I participated in the National Pork Board #Porksgiving program as a member of One2One Network. I received compensation but all opinions are my own.
The holidays are upon us. There is truly nothing better than to be surrounded by those we love, enjoying a meal together.
When my husband and I decided to have children, we talked about some of the things we wanted for our family. One thing that was very important to us was the family meal. We both grew up having a family dinner every night. It was always expected at the same time. You could set your watch by it.
Our family is this way, too. Dinner is served, typically about 5:30 P.M. — and we gather around our kitchen table to say grace to share a meal and to share our day. It doesn’t always happen that all 6 of us are there every night. I have busy kids, two at college, two that are in many activities at various times of the year. My husband works hard, and travels sometimes. We can’t all always be there, but for those of us who are, there is a meal, and a time to gather and connect. Of course, there is always plenty for anyone who might drop by, and of course, I am always happiest when there is a “seat” in every seat.
The National Pork Board is celebrating gratitude with #Porksgiving, which is about giving back to those who give back. Nothing says “thank you” or “I am grateful for you” like a home cooked meal. Who are YOU grateful for? Who would your prepare YOUR home cooked meal for?
Our family gathered around this pork inspired Pork Loin Roast with Balsamic Cranberry Sauce. We enjoyed it with a side of garlic whipped mashed potatoes and green beans. I am grateful for my family every day. There isn’t anyone I would rather share a meal with.
- 3 pound Pork Loin Roast
- Salt & Pepper, to taste
- 3 Tablespoons Olive Oil
For the Sauce:
- 1 cup fresh cranberries
- 1 cup water
- 3 Tablespoons sugar
- zest and juice of 1 large orange
- 1 Tablespoon butter
- 1/2 cup shallots, diced
- 1 clove garlic, minced
- 1 cup chicken broth
- 2 Tablespoons Balsamic vinegar
Preheat oven to 400 degrees.
Salt & pepper all sides of the pork loin roast. In a Dutch oven over medium-high heat, add olive oil, when oil is hot sear pork roast on all sides.
Place Dutch oven in oven and roast until the pork has an internal temperature between 145 degrees F. (medium rare) to of 160 degrees F. (medium), using a digital meat thermometer. This will take roughly 30 minutes.
While the roast is baking, in a saucepan over medium heat, add cranberries, sugar, water and orange zest and juice. Bring to a boil and simmer for 15 minutes, stirring occasionally. Sauce will thicken. Remove from heat, set aside.
Remove roast from Dutch oven, set on a plate, and cover with foil.
Add butter to the drippings of the roast, melt, add shallots and garlic and saute for about 3-4 minutes. Add chicken broth, scraping the bits from the sides and bottom of the pan. Add cranberry sauce and vinegar, stir and simmer for about 15 minutes for sauce to thicken up again.
Slice and serve with sauce.
Amount Per Serving: Calories: 3590 Total Fat: 173g Saturated Fat: 52g Trans Fat: 2g Unsaturated Fat: 99g Cholesterol: 1124mg Sodium: 2113mg Carbohydrates: 126g Fiber: 11g Sugar: 99g Protein: 366g
Get inspired to give back with juicy, tender pork all season by visiting PorkBeInspired.com/Porksgiving . There, the National Pork Board will share inspiration via stories that feature how Americans are giving back and saying thanks with the gift of pork. For more delicious pork-inspired recipes, be sure to follow the National Pork Board on Pinterest, Twitter, Facebook and Instagram.