Taste of Now Cranberry Pork Loin Recipe

Taste of Now Cranberry Pork Loin Recipe | Bianca Dottin

This post is sponsored by the National Pork Board. However, all thoughts and opinions are my own.

This holiday season, we’re switching things up a bit by skipping the traditional meat selections. A few weeks ago I shared this ribs recipe that’s a perfect alternative for the holidays. Today, I’m sharing a cranberry pork loin that’s a good option as well. Plus, with this savory recipe you’ll still get all of the traditional holiday flavors.

I remember the first time that I ever had pork loin. It was a few years ago at a hotel that we had been staying at on one of our family trips. It was so delicious and I was obsessed with the way the pork soaked up all of the flavors of the marinade. When coming up with this recipe, I wanted the same thing to happen. Since we’re doing something different and going with pork as our main dish, I wanted to make sure to use traditional holiday flavors like cranberry.

Since the bacon and cranberries add so much flavor, I kept the seasoning simple with a brown sugar and cajun seasoning mix. If you want the flavor to really soak in, let the meat marinate overnight before wrapping it in bacon.

Taste of Now Cranberry Pork Loin Recipe | Bianca Dottin Taste of Now Cranberry Pork Loin Recipe | Bianca Dottin

Cranberry Pork Loin Recipe

Ingredients

  • 1 1/2 pound pork loin
  • 2 tbsp cajun seasoning
  • 3 tablespoons brown sugar
  • Bacon
  • Cranberry sauce

Instructions

  1. Pre-heat the oven to 400 degrees F/200 degrees C.
  2. Mix together the cajun seasoning and brown sugar.
  3. Rub the pork loin with mixture.
  4. Wrap the pork loin with bacon.
  5. Brown the pork loin on all sides in an oven safe skillet.
  6. Once the pork loin is browned, transfer the skillet to the oven for about 10-15 minutes.
  7. Remove and let cool.
  8. Serve and enjoy!

Since the cranberry sauce is an acquired taste, you can choose to leave it on the side and add it on later. If you’re a lover of cranberries, brush it onto the pork loin a few minutes before removing it from the oven for a perfect glaze.

For this recipe, I used homemade cranberry sauce that I whipped up with fresh cranberries and sugar but you can always use a canned sauce if you’re in a hurry.

Taste of Now Cranberry Pork Loin Recipe | Bianca DottinTaste of Now Cranberry Pork Loin Recipe | Bianca Dottin Taste of Now Cranberry Pork Loin Recipe | Bianca DottinTaste of Now Cranberry Pork Loin Recipe | Bianca Dottin

Will you try this cranberry pork loin recipe for the holidays?

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