Orange Cranberry Pork Loin Recipe (Roast Pork Loin)

Preheat oven to 375°F. Take the pork loin out of the fridge so it isn't cold when it goes in the oven.

Place pork in a shallow roasting pan or grill pan and pat dry with a paper towel.

Rub all sides with olive oil.

Season with salt and pepper on all sides.

Sear each side over high heat for 2 minutes per side.

Make

While searing, make your sauce: In a medium bowl, stir together the ½ cup orange juice, vinegar, marmalade, and cranberry sauce.

Pour

Place seared pork in a large roasting pan and pour sauce over the pork.

Roast for 60-80 minutes, or until internal temperature reaches 140-145°F in the most central part of the pork. Baste every 20 minutes in the orange juice mixture.

Rest

Remove from oven and place pork on a foil-tented plate to cool/rest for 10 minutes. Use an instant-read thermometer to ensure the internal temp has reached at least 145°F before consuming.

Add

While pork is resting, add the remaining ¼ cup of orange juice to the juices left over from cooking. If your roasting pan is stovetop safe you can just keep all the sauces in the pan or if not, add to a saucepan.

Boil

Bring the sauce to a boil and then reduce to a simmer while the pork rests.

Serve

Slice and serve pork, drizzled with more sauce and garnished with orange slices and fresh cranberries.