Cranberry Dijon Roast
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.
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Servings: 7
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
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.