Cranberry–Mustard Crusted Pork Loin
(Serves 6–8)
What You’ll Need…
For the pork loin:
• 1 (2–3 lb) pork loin roast
• 1–2 tsp kosher salt
• 1 tsp black pepper
• 1–2 tbsp olive oil
For the cranberry–mustard crust:
• 1 cup whole-berry cranberry sauce
• ¼ cup Dijon mustard
• 3 tbsp whole-grain mustard (or more Dijon if you prefer smooth)
• 2 tbsp brown sugar or maple syrup
• 2 cloves garlic, minced
• 1½ tsp dried thyme or 1 tbsp fresh thyme
• ½ tsp dried rosemary (optional)
• ½ tsp salt
• ¼ cup dried cranberries (adds that chunky topping look)
• Optional: 2–3 tbsp chopped pecans or walnuts for extra texture
How To Make It…
1. Preheat & prep
• Preheat oven to 375°F (190°C).
• Pat the pork loin dry. Season generously with salt and pepper.
• Heat a skillet with olive oil over medium-high heat and sear the pork on all sides until browned (about 2–3 minutes per side).
• This step helps the roast stay juicy and gives good flavor.
2. Make the cranberry–mustard crust
In a bowl, mix together:
• whole-berry cranberry sauce
• Dijon mustard
• whole-grain mustard
• brown sugar/maple
• garlic
• thyme + rosemary
• salt
• dried cranberries
• (optional nuts if using)
It should look thick, sticky, and spoonable.
3. Assemble
• Place the seared pork loin in a baking dish or cast-iron pan.
• Spread half of the cranberry–mustard mixture all over the top and sides.
• Reserve the remaining half for later.
4. Roast
• Bake uncovered for 45–60 minutes, depending on size.
• When the pork hits 130–135°F, spread the remaining cranberry–mustard mixture over the top to build that thick, glossy crust.
• Continue baking until the internal temp reaches 145°F (safe for pork).
• Rest 10 minutes before slicing.
5. Serve
Slice into thick medallions. Spoon pan juices over the top.
Garnish with fresh rosemary and extra cranberries if you want it to look festive.
Enjoy!
XOXO, terri
XOXO, terri 