Cranberry Dijon Pork Loin Roast with Apple Cider Glaze

Ingredients

For the pork roast:

• 3-4 lb boneless pork loin roast

• 2 tablespoons olive oil

• 1 cup fresh cranberries

• 2 large onions, sliced into half-moons

• Salt and pepper to taste

For the Dijon coating:

• 3 tablespoons Dijon mustard

• 2 tablespoons fresh thyme, minced

• 1 teaspoon garlic powder

• 1/2 teaspoon ground cloves

• 1/2 teaspoon kosher salt

• 1/4 teaspoon black pepper

For the apple cider glaze:

• 1/2 cup apple cider

• 1/4 cup honey

• 2 tablespoons apple cider vinegar

• 1 tablespoon brown sugar

For the sauce:

• 2 cups chicken broth

• 2 tablespoons cornstarch

• 2 tablespoons cold water

Instructions

Step 1: Prepare the roast
Preheat oven to 325°F. Pat pork loin dry and season all sides with salt and pepper. Heat olive oil in large oven-safe skillet over medium-high heat. Brown pork roast on all sides, about 8 minutes total.

Step 2: Make Dijon coating
In small bowl, combine Dijon mustard, minced thyme, garlic powder, ground cloves, salt, and pepper. Mix until well combined.

Step 3: Prepare vegetables
Remove browned roast from skillet and set aside. Add sliced onions to same skillet with 2 tablespoons water. Sauté until golden with browned edges, about 5-7 minutes.

Step 4: Prepare glaze
In small saucepan, combine apple cider, honey, apple cider vinegar, and brown sugar. Heat over low heat, stirring until honey melts and mixture is smooth.

Step 5: Assemble
Place sautéed onions in bottom of roasting pan or return roast to skillet. Place pork roast on top of onions. Spread Dijon coating evenly over entire surface of roast. Brush half of apple cider glaze over coated roast. Scatter fresh cranberries around roast and over onions.

Step 6: Roast
Pour chicken broth around roast, not over it. Roast for 1 1/2 to 1 3/4 hours, or until internal temperature reaches 145-150°F. Baste with remaining glaze every 30 minutes.

Step 7: Make sauce
Remove roast and let rest 10 minutes before slicing. Strain pan juices into saucepan and bring to boil. Mix cornstarch with cold water, then slowly whisk into boiling juices. Cook 2-3 minutes until thickened.

Step 8: Serve
Slice roast and serve with cranberry onion mixture and thickened sauce.