Name: Roasted Pork Loin with Cranberry Sauce and Potatoes
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Ingredients: 3½ to 4 pounds boneless pork loin; ¼ cup olive oil (divided); 2 pounds small new potatoes (cleaned and halved); 3 cloves garlic (minced); 1 tablespoon fresh rosemary (finely chopped); Salt and black pepper (to taste); 3 14-oz. cans whole berry cranberry sauce; ¼ cup soy sauce; ¼ cup brown sugar; ¼ cup honey; ¼ cup Dijon mustard

Every now and then, my local grocery store runs a buy-one-get-one-free special on pork loin. Since it’s already an affordable cut of meat, the deal is simply too good to pass up. I usually buy a few, cook one for dinner, and tuck the others into the freezer for another day. Having a well-stocked freezer certainly makes putting together a last-minute meal a whole lot easier. And that’s exactly how this Roasted Pork Loin with Cranberry Sauce recipe came about.

My husband casually mentioned that he’d invited friends over for dinner, giving me just a day to plan the meal, shop for groceries, clean the house, and prepare everything. No worries. I’ve got this!

I pulled a pork loin from the freezer and sent hubby to the store for fresh potatoes. Everything else was already in the pantry. As for cleaning the house, a quick once-over to knock off the high spots was good enough for me. Who has time for all that cleaning, anyway?

The beauty of this dinner is how little effort it takes. In about 15 minutes, the pork was ready for roasting, with the potatoes nestled alongside to soak up all those wonderful juices. While everything roasted in the oven, I prepared a sweet and tangy cranberry sauce on the stovetop.

The result? Tender, juicy roasted pork loin, golden roasted potatoes, and a delicious cranberry sauce that made the whole meal look and taste like something from a fancy restaurant. Our friends loved it, and I got to spend the evening enjoying their company instead of fussing over dinner.

Et voilà. Succès!

Why You’ll LOVE This Roasted Pork Loin with Cranberry Sauce

Simple to prepare. Just a little hands-on preparation, and the oven does most of the work.
Budget-friendly. Pork loin is an affordable cut of meat that’s perfect for feeding family and friends.
Sweet and savory flavors. The tangy cranberry sauce beautifully complements the tender, juicy pork.
One-pan convenience. Roasting the potatoes alongside the pork adds wonderful flavor and makes cleanup easier.
Perfect for entertaining. An elegant, impressive dinner without spending hours in the kitchen.
Make-ahead friendly. Prepare the pork in advance and reheat with the cranberry sauce when you’re ready to serve.
Great for holidays. A delicious alternative to turkey or ham for Thanksgiving, Christmas, or Easter.

What You’ll Need

Pork loin – A boneless pork loin roast is ideal for this recipe. It’s flavorful, relatively inexpensive, and well suited for oven roasting.
New potatoes – Small potatoes roast alongside the pork, soaking up the flavorful pan juices while developing tender centers and golden edges.
Whole berry cranberry sauce – The foundation of the sweet and tangy sauce. I prefer whole berry for its texture and slightly tart flavor.
Garlic – Fresh minced garlic adds a wonderful savory flavor to the pork and potatoes.
Fresh rosemary – Brings a fragrant, earthy flavor that complements the roasted pork beautifully.
Dijon mustard – Brings a subtle tanginess and a little sharpness that balances the sweet ingredients and complements the pork.
Everyday pantry staples – Olive oil, salt, black pepper, soy sauce, brown sugar, and honey round out the recipe, adding savory depth, sweetness, and flavor to both the pork and cranberry sauce.

Recipe Tips

Choose pork loin, not tenderloin. Although their names are similar, they’re two different cuts of meat. Pork loin is larger and better suited for roasting with potatoes. Tenderloin can work in a pinch, but it cooks much faster and can dry out easily, so you’ll need to adjust the cooking time.

Use a meat thermometer. Overcooked pork can quickly become dry and tough. I always recommend checking the thickest part of the roast with an instant-read digital thermometer. Pork loin should reach an internal temperature of 145°F, followed by at least a three-minute rest before slicing.

Roast the potatoes with the pork. One of my favorite things about this recipe is how the potatoes absorb the flavorful pan juices. Arrange them around the pork in a large roasting pan, leaving enough room for everything to cook evenly. If the pork finishes first, remove it and let the potatoes continue roasting until tender and golden.

Try sweet potatoes instead. Sweet potatoes are a wonderful alternative to new potatoes. Peel and cut them into approximately 1½-inch pieces before roasting. Their natural sweetness and beautiful color complement the cranberry sauce perfectly.

Choose whole berry cranberry sauce. Canned cranberry sauce usually comes in whole berry and jellied varieties. Either works, but I prefer whole berry. The berries provide a little extra texture and tartness that pair beautifully with the pork.

Make your own cranberry sauce. Prefer fresh cranberries? Combine a 12-ounce bag of fresh cranberries and one cup of sugar with one cup of boiling water. Cook for about five minutes, or until the berries burst and the sauce begins to thicken. If using this in place of canned cranberry sauce, omit the honey.

Prepare the pork ahead of time. Roast the pork without the potatoes a day in advance, then cover and refrigerate. When you’re ready to serve, place the pork in a roasting pan, cover with prepared cranberry sauce, and reheat in a 300°F oven until warmed through to 165°F. Prepare the potatoes separately for the best texture.

How to Serve This Roasted Pork Loin with Cranberry Sauce

This roasted pork loin with cranberry sauce makes a beautiful centerpiece for family dinners, holiday gatherings, and special occasions. With the potatoes already included, all you need are a few simple sides to round out the meal.

A helping of vegetables like steamed broccoli, green beans, or roasted asparagus add color and freshness to the plate.
A small, crisp salad provides a refreshing contrast to the rich pork and sweet cranberry sauce.
A basket of soft rolls or crusty bread is perfect for soaking up every last bit of that delicious sauce.
Serve alongside turkey or ham, or make the pork the star of your Thanksgiving, Christmas, or Easter dinner.
Arrange sliced pork and roasted potatoes on a large oval platter, spoon some cranberry sauce over the pork, and serve the remaining sauce on the side. It makes an elegant presentation with very little effort.

Food and Drink Pairing Recommendations at Zigeze

Drink Pairings

The roasted pork loin with cranberry sauce is a combination savory, sweet and tangy dish, which is why I love serving a slightly sweet Riesling. Its fruity notes balance the tart cranberries beautifully without overpowering the pork. A lightly oaked Chardonnay or light-bodied Pinot Noir also makes a wonderful pairing. For something nonalcoholic, try sparkling apple cider or cranberry spritzers. Here are some of my favorites:

Strub Niersteiner Paterberg Riesling — Chateau Ste Michelle Riesling

FAQs

Pork loin is a larger, wider cut of meat that’s well suited for roasting, especially when cooking potatoes alongside it. Pork tenderloin is much smaller and leaner, so it cooks considerably faster. Although you can substitute tenderloin, you’ll need to adjust the cooking time and may want to roast the potatoes separately.

The secret is not overcooking it. Use an instant-read meat thermometer and remove the pork from the oven when the thickest part reaches 145°F. Allow it to rest for at least three minutes before slicing so the juices have time to settle.

Absolutely! Both varieties work well in this recipe. I prefer whole berry because the cranberries add texture and a little extra tartness, but jellied sauce will still provide that delicious sweet and tangy flavor.

Certainly! Combine a 12-ounce bag of fresh cranberries, one cup of sugar, and one cup of water. Bring to a boil and cook until the berries burst and the sauce thickens. Omit the honey from the recipe since the homemade cranberry sauce is already sweetened.

Yes! Sweet potatoes make a delicious substitute. Peel and cut them into approximately 1½-inch pieces before roasting. Their natural sweetness pairs beautifully with both the pork and cranberry sauce. Keep an eye on them, as they may cook faster than regular potatoes.

Of course! Roast the pork a day ahead without the potatoes, then cover and refrigerate. When you’re ready to serve, place the pork in a roasting pan with the prepared cranberry sauce and reheat gently in a 300°F oven until the center reaches 165°F. Roast the potatoes separately for the freshest results.

Allow the leftovers to cool slightly, then transfer the pork, potatoes, and cranberry sauce to airtight containers and refrigerate promptly. Store for up to three to four days.

Yes! Slice the cooled pork and transfer it to an airtight, freezer-safe container with a little pan juice to help retain moisture. Freeze for up to three months for the best quality. Thaw overnight in the refrigerator before reheating.

For the juiciest results, place the sliced pork in an oven-safe dish with a little cranberry sauce or pan juice. Cover with foil and warm in a 300°F oven until heated through to 165°F. The potatoes can be reheated separately in the oven or air fryer to help restore their golden edges.

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Roasted Pork Loin with Cranberry Sauce and Potatoes

Recipe byAnnette (•‿•)

Topped with a sweet and tangy cranberry sauce, this succulent pork loin roasts alongside tender, golden potatoes. Incredibly easy to make any day of the week, yet fancy enough for dinner guests and festive enough for holiday gatherings.

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Prep Time:15

Cook Time:55

Total Time:1 10

Course: Condiments, Main Course

Cuisine: American

Servings:

Calories: 292cal

Ingredients

Pork Loin

3½ to 4 pounds boneless pork loin
¼ cup olive oil divided
2 pounds small new potatoes cleaned and halved
3 cloves garlic minced
1 tablespoon fresh rosemary finely chopped
Salt and black pepper to taste

Cranberry Sauce

3 14-oz. cans whole berry cranberry sauce
¼ cup soy sauce
¼ cup brown sugar
¼ cup honey
¼ cup Dijon mustard

Instructions

Preheat oven to 375°F.
Place potatoes in a 1-gallon resealable plastic bag. Add 2 tablespoons olive oil, garlic, rosemary, salt, and pepper. Seal the bag and gently toss until the potatoes are evenly coated with the oil and seasonings. Set aside.
Season all sides of the pork loin with salt and pepper.
Heat the remaining 2 tablespoons olive oil in a large, stovetop-safe roasting pan over medium-high heat. When the oil is hot and shimmering, add the pork and sear until golden brown on all sides, about 8 to 10 minutes. Transfer the pork to a plate.
Add the seasoned potatoes to the roasting pan and cook for 3 to 5 minutes, stirring occasionally, until lightly browned. Remove from heat.
Place the pork, fat side up, surrounding and topping it with the potatoes. Transfer the pan to the oven, and roast uncovered for approximately 40 minutes, or until the pork reaches an internal temperature of 145°F.
While the pork is roasting, combine the cranberry sauce, soy sauce, brown sugar, honey, and Dijon mustard in a large saucepan. Bring to a boil over medium heat, stirring occasionally. Reduce heat and simmer for about 30 minutes, stirring occasionally, until the sauce thickens.
When the pork reaches an internal temperature of 145°F in the thickest part, transfer it to a serving platter and loosely cover with foil. Let rest for 10 minutes before slicing.
Arrange the roasted potatoes alongside the sliced pork and spoon cranberry sauce over the top. Serve with extra cranberry sauce on the side.