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Roasted Pork Loin with Cranberry Sauce and Potatoes

Roasted Pork Loin with Cranberry Sauce and Potatoes

Author: Annette (•‿•)
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 minutes
Cook Time:55 minutes
Total Time:1 hour 10 minutes
Course: Condiments, Main Course
Cuisine: American
Keyword: Baked, Comfort Food, Easy to Make, Entertaining, Holidays, Roasted Potatoes, Thanksgiving
Servings: 8
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

  1. Preheat oven to 375°F.
  2. 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.
  3. Season all sides of the pork loin with salt and pepper.
  4. 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.
  5. Add the seasoned potatoes to the roasting pan and cook for 3 to 5 minutes, stirring occasionally, until lightly browned. Remove from heat.
  6. 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.
  7. 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.
  8. 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.
  9. Arrange the roasted potatoes alongside the sliced pork and spoon cranberry sauce over the top. Serve with extra cranberry sauce on the side.

Nutrition

Calories: 292cal | Carbohydrates: 37g | Protein: 16g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.001g | Cholesterol: 36mg | Sodium: 528mg | Potassium: 738mg | Fiber: 3g | Sugar: 17g | Vitamin A: 15IU | Vitamin C: 23mg | Calcium: 32mg | Iron: 2mg