Best 9 Cranberry And Onion Pork Loin Recipes

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Pork loin is a versatile cut of meat that can be used to create an array of flavorful and satisfying dishes. Its lean texture and delicate taste make it a great choice for a variety of cooking methods, from roasting and grilling to braising and slow-cooking. The cranberry and onion duo in this dish bring a balance of tart and sweet flavors, complementing the rich taste of the pork loin. This combination of flavors is sure to tantalize your taste buds and leave you craving more.

Let's cook with our recipes!

ROAST PORK LOIN WITH PEARS AND CRANBERRIES



Roast Pork Loin with Pears and Cranberries image

Provided by Food Network Kitchen

Time 1h55m

Yield 6 Servings

Number Of Ingredients 11

2½ to 3 pounds pork loin, trimmed
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
4 tablespoons chilled unsalted butter
3 ripe Anjou pears, quartered and cored
2 medium onions, diced (about 3 cups)
2 teaspoons finely chopped fresh rosemary
½ cup dry white wine
2 cups low-sodium chicken broth
¼ cup dried cranberries
3 tablespoons grainy mustard

Steps:

  • 1. Position an oven rack in the center of the oven and preheat to 375°F. Pat the pork loin dry and sprinkle generously with salt and pepper. Add olive oil to a large oven-proof skillet and heat over medium-high heat. When very hot, add the pork and brown on all sides, about 8 minutes. Transfer to a platter.
  • 2. Adjust the heat to medium and add 2 tablespoons of the butter. Add the pear wedges in a single layer and cook, turning once, until the pears are tender and begin to brown slightly, about 5 minutes. Transfer to the platter with the pork.
  • 3. Stir the onions and rosemary into the skillet and cook until the onions begin to soften, about 5 minutes. Add the wine and cook until reduced by half, scraping up any brown bits on the bottom of the pan. Add the chicken broth and bring to a simmer. Place the pork back in the skillet and spoon the pears around the pork. Roast until an instant-read thermometer inserted into the thickest part registers 140°F, about 50 minutes. Transfer the pork to a cutting board; let rest at least 20 minutes while you make the pan sauce. Transfer the pears to a large platter.
  • 4. Place the skillet over high heat and reduce the broth by half, about 6 minutes. Add the cranberries and mustard to the skillet; continue to cook until the mixture begins to thicken, about 5 more minutes. Whisk in the remaining 2 tablespoons butter and season with salt and pepper to taste. Slice the pork and serve with the sauce.

CRANBERRY-STUFFED PORK LOIN



Cranberry-Stuffed Pork Loin image

Have your butcher butterfly the roast. Got this from "Better Homes and Gardens 2002 Annual Recipes" collection.

Provided by Purplefiend

Categories     Pork

Time 1h30m

Yield 10-12 serving(s)

Number Of Ingredients 10

4 1/2-5 lbs boneless center cut pork loin roast (single loin)
salt
pepper
1 cup roasted garlic and sweet onion jam (Roasted Garlic and Sweet Onion Jam)
3/4 cup dried cranberries
1 teaspoon garlic salt
1 teaspoon pepper
3/4 cup dry white wine or 3/4 cup apple juice
1 -1 1/2 cup chicken broth
3 tablespoons all-purpose flour

Steps:

  • Preheat the oven to 325°F
  • To butterfly the roast, turn the roast fat side down. Make a single lengthwise cut down the center of the loin, cutting to within 1/2 inch of the other side. Spread open like a book. Place knife in the "V" of the first cut. Make another cut-knife should be parallel to the table-to the right of the "V" to within 1/2 inch of the end (do not cut all the way thru the roast). Repeat the parallel cut to the left of the "V". Spread open the sections. Cover with plastic wrap. Working from center to edges, pound with flat side of meat mallet to 3/4 to 1 inch thickness. Remove plastic wrap.
  • Sprinkle meat with salt and pepper; spread 2/3 cup Roasted Garlic and Sweet Onion Jam.
  • Sprinkle cranberries onto jam.
  • Starting at a long side, roll meat up.
  • Tie snugly at 3 inch intervals with 100% cotton string.
  • Place the rolled pork loin roast on a rack in a shallow roasting pan.
  • Sprinkle with garlic salt and pepper.
  • Insert a meat thermometer into center of roast (the thickest part).
  • Roast, uncovered, for 1 1/4 to 1 1/2 hours or until thermometer registers 155 degrees F, spreading with the remaining jam the last 15 minutes of roasting.
  • Remove the roast from the pan.
  • Cover with foil; let stand for 15 minutes before carving.
  • Meanwhile, for gravy, carefully pour wine into roasting pan, stirring to scrape up browned bits from bottom of pan.
  • Strain and measure pan juices.
  • Add chicken broth, if necessary, to equal 1 1/2 cups total.
  • In a saucepan stir 3/4 cup chicken broth into flour until smooth; stir in the wine mixture.
  • Cook and stir until thickened and bubbly; cook and stir for 1 minute more.
  • To carve, cut string. Using a carving knife, cut roast into 1 inch thick slices.
  • Serve with gravy.

Nutrition Facts : Calories 462.3, Fat 28.8, SaturatedFat 10, Cholesterol 122.5, Sodium 161.7, Carbohydrate 3.6, Fiber 0.5, Sugar 0.6, Protein 41.5

CRANBERRY-DIJON PORK ROAST



Cranberry-Dijon Pork Roast image

Five everyday ingredients are all you need for this sweet and tangy pork roast. -Mary-Ellen Steele, Bristol, Connecticut

Provided by Taste of Home

Categories     Dinner

Time 4h15m

Yield 6 servings.

Number Of Ingredients 5

1 boneless pork loin roast (2 to 3 pounds)
2 tablespoons butter
1 envelope golden onion soup mix
1 can (14 ounces) whole-berry cranberry sauce
2 teaspoons Dijon mustard

Steps:

  • In a large skillet, brown roast in butter on all sides. Transfer to a 5-qt. slow cooker; sprinkle with soup mix. Add cranberry sauce to skillet, stirring to loosen browned bits from pan. Pour over roast., Cover and cook on low for 4-5 hours or until meat is tender. Remove roast to a serving platter; let stand for 10 minutes before slicing. Stir mustard into cooking juices. Serve with roast.

Nutrition Facts : Calories 337 calories, Fat 11g fat (5g saturated fat), Cholesterol 85mg cholesterol, Sodium 388mg sodium, Carbohydrate 29g carbohydrate (16g sugars, Fiber 1g fiber), Protein 30g protein.

QUICK SAVORY CRANBERRY GLAZED PORK LOIN ROAST



Quick Savory Cranberry Glazed Pork Loin Roast image

This simple, 1-hour roast is our favorite Christmas dish and voted most likely to be served if the President were to drop in for dinner- LOL! I love serving this entree because it causes me NO stress and everyone raves over it. While the pork is roasting, make another batch of the cranberry glaze to serve in a gravy boat alongside the sliced pork roast. For food safety, the new batch should not be prepared in same pan as the first if you have been basting directly out of the saucepan. If you basted out of another dish, you can use the same pan.

Provided by goodfood4ursoul

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 1h10m

Yield 10

Number Of Ingredients 10

1 (14.5 ounce) can whole berry cranberry sauce
1 cup apple jelly
1 tablespoon Dijon mustard
4 cubes chicken bouillon, crushed
1 teaspoon prepared horseradish
2 teaspoons garlic powder
2 tablespoons chopped fresh thyme
1 (4 pound) boneless pork loin roast
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

  • Preheat an oven to 425 degrees F (220 degrees C).
  • Combine the cranberry sauce, apple jelly, mustard, crushed bouillon, horseradish, garlic powder, and thyme in a saucepan; bring to a boil.
  • Line a large baking pan with foil. Place pork loin in pan, fat side up. Sprinkle evenly with salt and pepper. Use a pastry brush and a small spoon to completely coat the pork with sauce.
  • Cook until the pork is no longer pink in the center, and an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 45 minutes, basting every 10 minutes with remaining sauce.

Nutrition Facts : Calories 418.8 calories, Carbohydrate 38.8 g, Cholesterol 88.4 mg, Fat 15.9 g, Fiber 0.8 g, Protein 29.6 g, SaturatedFat 5.8 g, Sodium 804.9 mg, Sugar 30.6 g

CRANBERRY PORK TENDERLOIN



Cranberry Pork Tenderloin image

In Melbourne, Florida, Betty Helton relies on a can of cranberry sauce to create the sweet sauce for this tender pork entree. She adds orange juice and ground cloves to the mixture to season it nicely as it simmers.

Provided by Taste of Home

Categories     Dinner

Time 5h25m

Yield 4 servings.

Number Of Ingredients 9

1 pork tenderloin (1 pound)
1 can (14 ounces) whole-berry cranberry sauce
1/2 cup orange juice
1/4 cup sugar
1 tablespoon brown sugar
1 teaspoon ground mustard
1/4 to 1/2 teaspoon ground cloves
2 tablespoons cornstarch
3 tablespoons cold water

Steps:

  • Place pork in a 3-qt. slow cooker. In a small bowl, combine the cranberry sauce, orange juice, sugars, mustard and cloves; pour over pork. Cover and cook on low for 5-6 hours or until meat is tender., Remove pork and keep warm. Combine cornstarch and cold water until smooth; gradually stir into cranberry mixture. Cover and cook on high for 15 minutes or until thickened. Serve with pork.

Nutrition Facts : Calories 388 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 71mg sodium, Carbohydrate 65g carbohydrate (46g sugars, Fiber 2g fiber), Protein 23g protein.

SLOW COOKER CRANBERRY PORK



Slow Cooker Cranberry Pork image

Sweet, tangy and easy. The sauce is also good with chicken instead of pork. Try serving with rice and onion rings.

Provided by DAWN MINER

Categories     Meat and Poultry Recipes     Pork

Time 4h10m

Yield 6

Number Of Ingredients 4

1 (16 ounce) can cranberry sauce
⅓ cup French salad dressing
1 onion, sliced
1 (3 pound) boneless pork loin roast

Steps:

  • In a medium bowl, stir together the cranberry sauce, salad dressing, and onion. Place pork in a slow cooker, and cover with the sauce mixture.
  • Cover, and cook on High for 4 hours, or on Low for 8 hours. Pork is done when the internal temperature has reached 145 degrees F (63 degrees C).

Nutrition Facts : Calories 374.5 calories, Carbohydrate 32.9 g, Cholesterol 79.6 mg, Fat 15.1 g, Fiber 1.1 g, Protein 26.8 g, SaturatedFat 3.6 g, Sodium 184.1 mg, Sugar 31.2 g

ROAST PORK LOIN WITH CRANBERRY-CHERRY GLAZE



Roast Pork Loin With Cranberry-cherry Glaze image

Make and share this Roast Pork Loin With Cranberry-cherry Glaze recipe from Food.com.

Provided by Hey Jude

Categories     Pork

Time 2h30m

Yield 12-16 serving(s)

Number Of Ingredients 22

4 -5 lbs pork roast, with or without bone
1 teaspoon kosher salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary
2 tablespoons extra virgin olive oil
1 (14 ounce) can chicken broth
1 (14 ounce) can beef broth
2 medium onions, chopped
2 large carrots, chopped
2 celery ribs, chopped
4 cloves garlic, minced
8 ounces cranberry sauce
8 ounces canned bing cherries
1/8 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/4 cup orange juice
1 quart water
2 lbs sliced mushrooms
4 tablespoons butter
4 tablespoons flour
salt and pepper

Steps:

  • Combine salt, pepper, thyme and rosemary and rub onto pork roast; heat the oil in a frying pan and sear the pork on all sides.
  • Heat oven to 375°.
  • Combine chicken broth, beef broth, onions, carrots, celery and garlic in a roasting pan; place meat on a rack in the pan; cook 20 minutes per pound or until internal temperature is 160° on a meat thermometer.
  • Glaze: once the roast is in the oven, in a blender place the cranberry sauce, cherries, cinnamon, ginger and orange juice; process until liquefied.
  • After the first hour of roasting, baste the pork every 15 minutes or so with the glaze; remove roast to a plate, cover with foil and let rest 15 minutes.
  • In the meantime, strain the pan juices to remove the vegetables and simmer the juices until reduced by half; reserve.
  • Gravy: simmer the mushrooms in the water for 30 minutes; in a small skillet, melt the butter, whisk in flour slowly and cook over medium heat until mixture is browned; add to the mushrooms and water and cook until gravy thickens to desired consistency; add reduced pan juices for additional flavor and continue to cook until gravy thickens again.
  • Serve over pork slices.

Nutrition Facts : Calories 326.1, Fat 12.4, SaturatedFat 4.6, Cholesterol 114.5, Sodium 573.5, Carbohydrate 16, Fiber 1.9, Sugar 10.7, Protein 37.5

STICKY PORK WITH CRANBERRIES



Sticky pork with cranberries image

Use up leftover Christmas cranberry sauce in this quick pork braise, lovely with a dollop of mash

Provided by Good Food team

Categories     Dinner, Main course

Time 40m

Number Of Ingredients 7

1 tbsp plain flour
500g pork tenderloin , sliced into steaks
1 tbsp oil
2 red onions , cut into wedges
400ml chicken stock
4 tbsp cranberry sauce
1 tbsp honey

Steps:

  • Season the flour and dust the pork slices. Heat the oil in a large frying pan, then cook the pork for 3-4 mins each side until browned and cooked through. Transfer to a plate and set aside.
  • Add the red onion wedges to the pan and fry for 5-8 mins until soft and starting to turn golden. Stir in the stock, cranberry sauce and honey and simmer for 10 mins. Return the pork with any resting juices and gently cook for 1-2 mins until hot through. Serve with some mash or jacket potatoes and vegetables.

Nutrition Facts : Calories 281 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 11 grams sugar, Fiber 1 grams fiber, Protein 31 grams protein, Sodium 0.43 milligram of sodium

PORK TENDERLOIN WITH BALSAMIC-CRANBERRY SAUCE



Pork Tenderloin with Balsamic-Cranberry Sauce image

To round out this menu, serve roasted squash, corn muffins and boiled green beans with orange zest. End with vanilla ice cream topped with warm chestnuts in syrup.

Categories     Onion     Roast     Sauté     Quick & Easy     Cranberry     Pork Tenderloin     Fall     Bon Appétit

Yield Serves 2, can be doubled

Number Of Ingredients 7

1 1/2 tablespoons butter
1 8- to 10-ounce pork tenderloin
1/2 cup chopped onion
1 tablespoon chopped fresh rosemary
1/2 cup canned low-salt chicken broth
1/3 cup canned whole berry cranberry sauce
1 tablespoon balsamic vinegar

Steps:

  • Preheat oven to 450°F. Melt 1/2 tablespoon butter in heavy large ovenproof skillet over medium-high heat. Sprinkle pork with salt and pepper. Sear pork on all sides, about 2 minutes. Place skillet with pork in oven. Roast pork until thermometer inserted into center registers 155°F, about 10 minutes.
  • Meanwhile, melt remaining 1 tablespoon butter in heavy medium skillet over medium-high heat. Add onion and rosemary; sauté until onion softens, about 3 minutes. Add broth, cranberry sauce and vinegar and whisk until cranberry sauce melts, about 2 minutes.
  • Transfer pork to work surface. Scrape any juices from large skillet into cranberry mixture. Boil until sauce has reduced enough to coat spoon thickly, about 6 minutes. Season with salt and pepper. Slice pork and serve with sauce.

Tips:

  • For best results, use a pork loin roast that is at least 3 pounds. This will ensure that the pork has enough time to cook through and that the flavors have time to meld.
  • If you don't have a meat thermometer, you can also cook the pork loin until it is no longer pink in the center. However, using a meat thermometer is the best way to ensure that the pork is cooked to the proper temperature.
  • Let the pork loin rest for at least 10 minutes before slicing and serving. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.
  • Serve the pork loin with your favorite sides, such as mashed potatoes, roasted vegetables, or a simple salad.

Conclusion:

This pork loin roast with cranberries and onions is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. The pork is tender and juicy, and the cranberries and onions add a sweet and tangy flavor. This dish is sure to be a hit with your family and friends.

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