Pork Loin with Cranberry Dijon and Apple Cider Glaze

cranberrydijonporkloinappleciderglaze This simple, 1-hour roast is our favourite Christmas time dish and voted most likely to be served if royalty were to drop in for dinner. 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.

1 (2-3 lb) pork loin roast
sea salt
black pepper, freshly ground
2 cloves garlic, minced
1 cup fresh cranberries
¼ cup Dijon mustard
½ cup apple cider
¼ cup apple cider vinegar
2 Tbsp. pure honey
1 Tbsp. cornstarch (optional, for thickening)

Preheat the oven to 375°F (190°C/170°C fan, Gas Mark 5).

Rub the pork loin with salt, pepper and minced garlic. Place it in a roasting pan.

In a saucepan, combine Dijon mustard, apple cider, apple cider vinegar, honey and cranberries. Cook over medium heat until the cranberries burst.

If desired add cornstarch to thicken the sauce.

Pour the sauce over the pork loin and roast for 60-75 minutes, until the internal temperature is 145°F (63°C).

Rest for 10 minutes before slicing and serving.

Makes 8 servings.

Variations:

To spice things up, try adding: 2 Tbsp. sriracha or hot sauce to the glaze.
Swap out the apple cider with ½ cup of chicken broth and double the honey.