photograph by Matt Hulsman

Yield: 6 to 8 servings.

2 teaspoons salt
1 teaspoon freshly ground black pepper
2 tablespoons Dijon mustard
2 teaspoons fresh rosemary, chopped
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter, melted
1 (3-pound) boneless pork loin roast
1 cup fresh cranberries
½ cup orange juice
2 teaspoons fresh orange zest
¼ cup dark brown sugar, firmly packed
Fresh rosemary sprigs (for garnish)

Preheat oven to 350°. In a small mixing bowl, combine salt, pepper, mustard, rosemary, olive oil, and butter. Rub over the roast. Place roast, fat side up, on a rack in a greased roasting pan. Bake, uncovered, for 40 minutes.

Meanwhile, combine the cranberries, orange juice, zest, and brown sugar in a saucepan; cook over medium heat until cranberries are soft, approximately 15 minutes. Let cranberry mixture come to room temperature. Place it in a food processor and pulse 10 to 15 times or until smooth. Spoon ½ cup of cranberry glaze over roast.

Bake for 20 minutes longer or until a thermometer reads 145°, basting frequently with cranberry glaze. Let stand for 10 minutes before slicing. Warm remaining glaze; serve with roast. Garnish with fresh rosemary sprigs.

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Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.

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