Christmas Pork Loin with Cranberry Sauce
A delicious and festive centerpiece for your holiday table, combining succulent pork with tangy cranberry sauce.
Ingredients
Pork and Seasoning
- 2-3 lbs pork loin A perfect cut for roasting, tender and juicy.
- 2 tablespoons olive oil For seasoning the pork loin and helping with browning.
- 1 teaspoon salt Enhances the overall flavor.
- 1 teaspoon black pepper Adds a subtle kick.
- 1 teaspoon rosemary Offers a fragrant herbal note.
- 1 teaspoon thyme Complements the rosemary for robust flavor.
Cranberry Sauce
- 2 cups fresh cranberries Fresh berries will create a vibrant, flavorful sauce.
- 1 cup sugar To balance the tartness of the cranberries.
- 1 cup water Helps in cooking down the cranberries into a sauce.
Instructions
Preparation
- Start by gathering all your ingredients. Ensure your pork loin is thawed and ready. Wash your cranberries thoroughly, removing any stems or bird seeds.
- Preheat your oven to 375°F (190°C).
- In a small bowl, mix the olive oil, salt, black pepper, rosemary, and thyme. Rub this mixture all over the pork loin.
- Put the seasoned pork loin into a roasting pan, positioned in the center.
Cooking
- In a saucepan, combine the cranberries, sugar, and water. Bring to a boil over medium heat, stirring occasionally.
- Once the cranberry sauce is ready, pour it over the pork loin in the roasting pan.
- Roast the pork for about 1 hour, or until the internal temperature reaches 145°F (63°C).
- After removing from the oven, let the pork loin rest for about 10 minutes.
- Slice the pork loin and serve it on a platter, drizzled with cranberry sauce.
Notes
This dish is versatile and can be adapted. Consider using honey for a lower-sugar option or different meats like turkey if preferred. Ensure to store leftovers properly.