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Cranberry Balsamic Pork Loin Roast with Rosemary

Cranberry balsamic pork loin roast pairs rosemary-rubbed pork with a tangy, thick cranberry sauce made on the stovetop. Roast the pork until it reaches 145°F, then rest it before slicing and serving with the warm sauce.
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Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Resting 3 minutes
Total Time 1 hour 28 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

For the pork
  • 3 lb pork loin roast boneless
  • 1 tbsp olive oil
  • 1 tbsp rosemary chopped fresh
  • 3 cloves garlic minced
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper
For the sauce
  • 1 bag (12 oz) fresh cranberries
  • 0.5 cup chicken broth
  • 0.33 cup balsamic vinegar
  • 0.33 cup light brown sugar packed

Equipment

  • 1 9x13-inch roasting pan
  • 1 2-quart saucepan

Method
 

Roast the pork
  1. Preheat the oven to 375°F.
  2. Set out a 9x13-inch roasting pan.
  3. Stir together the olive oil, rosemary, garlic, salt, and pepper.
  4. Rub the mixture over the pork.
  5. Place the pork in the pan and roast for 60 to 75 minutes, until a thermometer inserted in the thickest part reads 145°F; begin checking after 55 minutes.
Make the sauce
  1. During the final 15 minutes of roasting, combine the cranberries, chicken broth, balsamic vinegar, and brown sugar in a 2-quart saucepan.
  2. Bring the mixture to a simmer over medium heat.
  3. Cook for 10 to 15 minutes, stirring occasionally, until most of the berries have burst and the sauce has thickened.
Rest and serve
  1. Transfer the pork to a cutting board.
  2. Rest for at least 3 minutes before slicing.
  3. Serve the pork with the cranberry balsamic sauce.

Notes

For the juiciest slices, use a thermometer to check the thickest part of the roast. Refrigerate leftovers for 3 to 4 days; freezing is suitable. For a gluten-free meal, use certified gluten-free chicken broth.