This cranberry Dijon roast is juicy, flavorful, and irresistibly elegant. The savory pork loin is coated in a sweet mustard crust, topped with warm spiced cranberries and apples, then finished with a silky apple cider glaze. Whether it’s a cozy Sunday dinner or a holiday table centerpiece, this roast delivers bold flavor in every bite.
The first time I made this cranberry Dijon roast, it was during the fall, and our house smelled like apples, spices, and Sunday love. My husband walked in from raking leaves, took one whiff, and said, “Whatever’s cooking smells like Thanksgiving and hugs.” From that moment on, this became our go-to for cozy weekends and even our small Christmas dinner. I love how the cranberry apple topping feels festive, while the pork is juicy and comforting. Every bite tells a story of warmth.
Why this holiday pork recipe stands out
- Sweet & savory balance: The Dijon mustard and brown sugar rub caramelize to create a beautiful crust.
- Fruity topping: Juicy apples and tart cranberries burst with flavor and brighten the rich pork.
- Elegant glaze: The apple cider glaze adds a tangy-sweet finish that elevates every slice.
- Perfect for gatherings: It looks stunning and tastes even better—your guests will ask for seconds.
This cranberry Dijon roast isn’t just a meal—it’s a moment on a plate.
Ingredients (serves 6–8)
Pork Loin Roast – 1.5 to 1.8 kg / 3–4 lb
This lean cut becomes tender and juicy when roasted properly. Perfect centerpiece for dinner.
Dijon Mustard – 120ml / ½ cup
Bold and tangy, it gives the pork a kick and helps the rub stick.
Brown Sugar – 55g / ¼ cup + 30g / 2 tbsp + 55g / ¼ cup
Used in rub, glaze, and topping for rich sweetness and balance.
Olive Oil – 2 tbsp (30ml)
Adds moisture and helps develop a crust while roasting.
Dried Thyme – 2 tsp (4g)
Earthy and herby, it pairs beautifully with pork and apple.
Garlic – 2 cloves, minced (6g)
Savory depth that infuses the meat with aroma.
Salt & Pepper – to taste
Brings out the natural flavor of the pork.
Fresh Cranberries – 1 cup (100g)
Tart bursts of flavor, softened during cooking.
Apple – 1 large, diced (200g / 0.44 lb)
Adds sweetness and texture to the topping.
Cinnamon – ¼ tsp (0.5g)
Warm and cozy spice that ties the flavors together.
Nutmeg – ¼ tsp (0.5g)
Adds depth and a hint of holiday flavor.
Butter – 1 tbsp (15g)
Gives the topping a glossy, rich finish.
Apple Cider – 240ml / 1 cup
Forms the base of the glaze—tangy and slightly sweet.
Balsamic Vinegar – 1 tbsp (15ml)
Adds acidity and richness to the glaze.
How to prepare cranberry pork roast
1. Preheat the oven
Set your oven to 375°F (190°C). This gives enough heat to caramelize the crust while keeping the inside juicy.
2. Prepare the mustard rub
In a bowl, combine Dijon mustard, ¼ cup brown sugar, olive oil, thyme, garlic, salt, and pepper. Rub generously all over the pork loin.
3. Roast the pork
Place the loin in a roasting pan and bake for 60–75 minutes (20 minutes per pound) until it reaches an internal temp of 145°F (63°C). Tent with foil and let it rest 10 minutes before slicing.
4. Make the cranberry apple topping
While the pork roasts, heat butter in a saucepan over medium heat. Add cranberries, diced apple, ¼ cup brown sugar, cinnamon, and nutmeg. Cook 10 minutes, stirring until the fruit is soft and jammy.
5. Prepare the apple cider glaze
In a separate saucepan, simmer apple cider, Dijon mustard, 2 tbsp brown sugar, and balsamic vinegar for 10 minutes until thickened.
6. Assemble & serve
Slice the roast and spoon the cranberry topping over it. Drizzle with glaze and garnish with thyme or parsley.
Notes & Tips
- Resting time is essential—don’t skip it! It seals in juices for the most tender pork.
- Use a meat thermometer for perfect doneness (145°F / 63°C).
- You can make the glaze and topping a day ahead—just reheat before serving.
- If cranberries aren’t in season, use frozen ones without thawing.
Conclusion
This cranberry Dijon roast is one of those recipes that feels fancy but is secretly simple. It’s festive, flavorful, and warms everyone around the table. Whether it’s a Sunday dinner or your holiday main dish, this pork roast brings people together with every bite.
Frequently Asked Questions
1. Can I make this roast ahead of time?
Absolutely! You can roast the pork, refrigerate it whole, and reheat gently in foil before serving. Just keep the topping and glaze separate.
2. What if I don’t have fresh cranberries?
No worries—you can use frozen cranberries right from the freezer, or even substitute dried cranberries (just reduce the sugar a bit).
3. How do I keep pork from drying out?
Roast to 145°F and don’t skip the 10-minute rest. Also, using a glaze helps lock in moisture and flavor.
4. Can I use pork tenderloin instead?
Yes! Just reduce the cooking time—tenderloin cooks much faster, usually in 25–30 minutes.
5. What sides go well with this?
Mashed sweet potatoes, roasted carrots, or green beans make perfect companions to the roast.
Cranberry Dijon Roast
Ingredients
- Pork Loin Roast – 1.5 to 1.8 kg / 3–4 lb
- This lean cut becomes tender and juicy when roasted properly. Perfect centerpiece for dinner.
- Dijon Mustard – 120ml / ½ cup
- Bold and tangy it gives the pork a kick and helps the rub stick.
- Brown Sugar – 55g / ¼ cup + 30g / 2 tbsp + 55g / ¼ cup
- Used in rub glaze, and topping for rich sweetness and balance.
- Olive Oil – 2 tbsp 30ml
- Adds moisture and helps develop a crust while roasting.
- Dried Thyme – 2 tsp 4g
- Earthy and herby it pairs beautifully with pork and apple.
- Garlic – 2 cloves minced (6g)
- Savory depth that infuses the meat with aroma.
- Salt & Pepper – to taste
- Brings out the natural flavor of the pork.
- Fresh Cranberries – 1 cup 100g
- Tart bursts of flavor softened during cooking.
- Apple – 1 large diced (200g / 0.44 lb)
- Adds sweetness and texture to the topping.
- Cinnamon – ¼ tsp 0.5g
- Warm and cozy spice that ties the flavors together.
- Nutmeg – ¼ tsp 0.5g
- Adds depth and a hint of holiday flavor.
- Butter – 1 tbsp 15g
- Gives the topping a glossy rich finish.
- Apple Cider – 240ml / 1 cup
- Forms the base of the glaze—tangy and slightly sweet.
- Balsamic Vinegar – 1 tbsp 15ml
- Adds acidity and richness to the glaze.
Instructions
- Preheat the oven
- Set your oven to 375°F (190°C). This gives enough heat to caramelize the crust while keeping the inside juicy.
- Prepare the mustard rub
- In a bowl, combine Dijon mustard, ¼ cup brown sugar, olive oil, thyme, garlic, salt, and pepper. Rub generously all over the pork loin.
- Roast the pork
- Place the loin in a roasting pan and bake for 60–75 minutes (20 minutes per pound) until it reaches an internal temp of 145°F (63°C). Tent with foil and let it rest 10 minutes before slicing.
- Make the cranberry apple topping
- While the pork roasts, heat butter in a saucepan over medium heat. Add cranberries, diced apple, ¼ cup brown sugar, cinnamon, and nutmeg. Cook 10 minutes, stirring until the fruit is soft and jammy.
- Prepare the apple cider glaze
- In a separate saucepan, simmer apple cider, Dijon mustard, 2 tbsp brown sugar, and balsamic vinegar for 10 minutes until thickened.
- Assemble & serve
- Slice the roast and spoon the cranberry topping over it. Drizzle with glaze and garnish with thyme or parsley.
Notes
