Cranberry Orange Pork Loin Roast

It’s the season for roasts if you couldn’t tell from the posts lately.

Pork Loin Roasts are so under appreciated and yes often overcooked.

This latest recipe came off of Pinterest and there are similar versions.

This one uses dried cranberries, orange marmalade and balsamic vinegar and it’s really really really good. I will be making this one again.

The original recipe uses the slow cooker. I’m including directions for that and for an oven roast. I have not done in the INstapot but will be soon and let you know.


1 Pork Loin Roast- Boneless

**Our roasts are usually netted. I recommend you remove it and tie the roast with some cotton butcher string to make it easier to slice at the end.

1/2 cup dried cranberries

1/3 cup balsamic vinegar

3/4 cup orange marmalade

1/4 cup brown sugar (can also use turbinado or maple sugar) I think honey could be used too.

1/4 cup chicken broth or white wine (optional)


Liberally salt and pepper the roast all over, about 1 teaspoon salt and 1/2 teaspoon pepper. Let sit for about 15-20 minutes. Heat up a heavy fry pan, add 1 tablespoon lard, tallow or olive oil. Once it’s shimmering start browning the roast on all sides. Once nice and brown all over remove to a roasting pan. I can’t leave all those browned bits in the pan so I took a little chicken broth and deglazed the pan, then poured that over the roast. You do NOT have to do that step but it’s a good taste enhancer.

Mix the berries, sugar, marmalade and balsamic vinegar together in a bowl, then slather it all over the top of the roast.


Roast at 325 for 1- 1 1/2 hours. I’m estimating about 20-30 minutes per pound. You want an internal temperature of 145F but no higher than 155F. Really I went for 150F and it was perfect. Remove from oven, pour off the juices into a small pan and let rest for 15 minutes- the temperature will rise a bit. Remember higher temperatures will overcook the pork and it will then be TOUGH and RUINED.

Heat up the sauce pan of juices and reduce down a few minutes or thicken with a little cornstarch. It takes like 5-10 minutes at medium to low heat to reduce it down to more of a thin syrup perfect to drizzle over meat slices. It really depends on how you want it.

To slice: If the roast is netted you will need to scrape off the berries, then cut off the net before slicing. Not difficult that’s why tying the roast is often easier!

Slice the roast, placing some of the cooked berries on top and drizzle with the sauce.


Instead of oven roasting cook on low for about 4 hours until the desired doneness. But check after 3 hours as some cookers are faster and some are slower. I have 4 and they are all different. Why I have that many is another story!


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