Cranberry Dijon Pork Loin Roast with Apple Cider Glaze
Introduction: Why This Recipe Will Become Your Favorite

When I first stumbled across this recipe, I was skeptical about pairing the tartness of cranberries with the robust flavors of Dijon mustard and the sweetness of apple cider glaze on a pork loin roast. Pork is already a versatile meat, but the combination here creates a perfectly balanced dish: tangy, sweet, savory, and irresistibly juicy.

After making it for the first time, I was hooked. It’s a centerpiece-worthy roast that’s surprisingly easy to prepare, and it brings so many complementary flavors together. Plus, it’s perfect for fall and winter gatherings when you want something comforting yet fresh.

This guide will walk you through every step, explain ingredient choices, and give you tips for perfecting the roast. Ready? Let’s dive in.
Ingredients
For the Pork Loin Roast:

3 to 4 pounds pork loin roast (center-cut, boneless)

Salt and freshly ground black pepper (to taste)

2 tablespoons olive oil (for searing)

2 tablespoons Dijon mustard (classic, not spicy)

1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)

3 cloves garlic, minced

1 cup fresh or frozen cranberries (if frozen, thaw before using)

For the Apple Cider Glaze:

1 cup apple cider (fresh or store-bought, preferably unsweetened)

2 tablespoons brown sugar (light or dark)

1 tablespoon apple cider vinegar

1 teaspoon Dijon mustard

Pinch of salt

1 tablespoon unsalted butter (optional, for richness)

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