Pork Loin Roast with Maple Glaze, Apples and Cranberries

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Pork Loin Roast with Maple Glaze, Apples and Cranberries is one of my favorite pork loin recipes. It’s succulent and flavorful thanks to an easy pork brine recipe you can make the day before serving. The pork is seared in a skillet on the cooktop to lock in the flavor and then finishes off in the oven roasting with the sticky maple glaze, apples, and cranberries. The result is a delicious syrupy sauce that pairs beautifully with the pork!


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Serves 8-10
*Print Recipe on Blog* http://bit.ly/2NSu0xV

4 lbs (18g) boneless pork loin roast

For Pork Brine Recipe:
1 cup hot water
1/3 cup kosher salt
1/3 cup brown sugar
7 cups (1680 ml) of cold water
1 tbsp (15ml) black peppercorns
1 tbsp (15ml) fennel seeds
3 garlic cloves, smashed
1 bay leaf
4 sprigs rosemary
freshly cracked pepper
2 tbsp (30ml) vegetable oil

For Apples and Cranberries:
5 cups (750g) gala apples, peeled cored and sliced into wedges
1 ½ cups (350ml) hard cider or ½ cup (110ml) of white wine and 1 cup (240ml) chicken broth or 1 ½ cups (350ml) chicken broth
1 ½ cups (225g) of fresh cranberries
¼ tsp (1.25ml) ground cloves
8-10 peels of a navel orange created with a vegetable peeler (save orange for juice for glaze)

For Glaze:
½ cup (120ml) maple syrup
1 tbsp (15ml) Dijon mustard
1 tbsp (15ml) soy sauce
2 cloves garlic, minced
1 tbsp (15ml) fresh orange juice
¼ cup (45g) brown sugar
2 tsp (10ml) apple cider vinegar
¼ tsp (1.25ml) ground cloves
2 tbsp (30ml) of freshly minced rosemary

For Finishing Sauce:
½ tsp (2.5ml) Worcestershire sauce
1 tbsp (15ml) Dijon Mustard


The Day Before: Create the Brine and Brine the Pork
In a small sauce pan add 1 cup of water and the salt and the sugar. Simmer until sugar and salt is dissolved.

Pour this mixture into a large 5 quart Dutch oven. Add then 7 cups of very cold water (to cool the brine down) then add the peppercorns, fennel seeds, garlic, bay leaf and rosemary. Place lid on the Dutch oven and place in refrigerator until the brine is completely chilled. At least 30 minutes. The brine must not be warm at all before adding the pork otherwise it will start to “cook” the pork before you are ready!

Then place the pork loin roast in the Dutch oven, making sure the brine is covering it completely, add a cup more water if needed or cover with a plate, instead of the lid, to push the pork down. Refrigerate at least 12 hours, but 24 hours is even better! Pork can brine up to 2 days.

To Prepare the Pork:
Remove the pork loin and rinse it well of the brine. Transfer the pork to a casserole dish. Then drain the brine through a fine mesh sieve to catch all the peppercorns, fennel seeds etc. Discard the solids, and pour the brine solution down the drain.

Pat the pork loin dry with paper towel. Then season with freshly cracked pepper.

Then prepare the glaze by adding all ingredients into a small pitcher or bowl and set aside.

Then in a large oven-safe skillet, heat the vegetable oil. Sear the pork loin, fat side down first, and then continue with other sides and ends. Sear until golden brown. Then transfer the pork loin to a large casserole dish or plate to rest.

Deglaze the skillet with the hard apple cider (or wine, or broth) until reduced slightly. Then add the apples, the cranberries, orange peels and sprinkle with the cloves and stir to combine and form a single layer. Place the pork loin on top of the fruit.

Brush the loin with 1/3 of the glaze, reserving the rest for basting.

Place skillet in a 375F oven for 30-40 minutes, basting with the glaze every 10 minutes. At the final 10 minutes, pour the remaining glaze on top of the pork, allowing it to spill down into the fruit.

Take the pork out of the oven when it reaches 145F with a meat thermometer. Remove the pork from the skillet and allow it to rest on a carving board, covered loosely with foil. The pork will then come up to 150F which is the perfect internal temperature for serving.

Then place the skillet back on the cooktop. Whisk in the Worcestershire sauce and mustard and then set on a medium high flame to reduce the sauce until syrupy and thickened.

Transfer sauce to a large platter, creating a bed of sauce, carve half of the pork into ¼ inch slices, place the loin on the fruit with the slices, splayed out from it.

Garnish platter with fresh rosemary and 2 mandarin oranges cut in half with a few whole cloves pierced into the center of the orange.

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Linh Nguyen says:

I love your shows alot ! Thanks.

Lorri Coulthard says:

Merry Christmas! ❤️
I made this pork roast for Christmas and it was a hit! Thank you over and over for all your love, devotion and recipes❤️

elsie says:

Hi Beth, this recipe is great! I tried it this Christmas and it turn out wonderful…..

myprivateidaho says:

I made this today and it was really fantastic. My guests arrived about 30min later than planned, so I had to keep the pork warm for longer, hence it was probably a bit more done than recommended, but it was still very moist and delicious! Thanks Beth!

ban nguyen says:

When the pork get 145 F degree, then let the pork rest 20m. inside the oven OR take it out.
I heard pull the pork out rest 20m, but then I heard pour the glaze over the pork after 20m rest in it? I also see the pork is inside the oven when glaze is pouring??? I want to make this recipe for my Xmas dinner, please

Pinky Alphin says:

Love your channel. Tried your apple pie and apricot pastries. Both were hits at my house. My 6 year old helped make half the pastries as well.
I have a couple of questions about this recipe. Planning to make it for Christmas. Please let me know what I can use instead of fresh Cranberries? I am from Australia. It’s hard to find it here. Also is there no skin on the pork loin roast ?

야미뉴스 YummyNews says:

So delicious😍😎🤣👍

Merry Bisogna says:

Your incredible 💫
Thank you 😊

Jenifer Jack-George says:

Hi Beth I recently found your channel about two weeks ago and I am so happy I did. You are a wonderful cook and a great teacher. I have a pork loin that is 6.5 pounds. Is it advisable to double the brine solution, and also is it advisable to cut it in half. Thanks

justinqcp qcp says:

Hi , i like your can
You make ,
Cheesecake or pie
…….. TQ. Please.

Claudia White says:

I Always cooked pork chops or roast with apples and oranges , sometimes added cranberries too ! The flavours go heavenly with it!!Wonderful recipe for Christmas dinner instead of Turkey this year!!! Will definitely make it!!👍👏💐

Maria Ferreira says:

OMG, lo hice y me ha quedado super delicioso, el glaze lo hice con menos azucar y tuvo su punto perfecto. Lo combine con las papas Smashed potato increible¡¡¡. Thank you for this wonderful recipe .

Surazi World says:

Look like so yummy…😋😋😋

Martina Nedic says:

just made it… best pork loin i ever ate in my life

Stacy Greene says:

Oh my! I'm glad that I found you! I can't wait to watch all your videos! <3

iheartitt iheartitt says:

Hello Beth, could please do Christmas Stollen ( fruits nuts and home made marzipan) i really want to do this on Christmas and i don't trust any chef but Beth 😊

SicknoteSyd says:

Tried it out. The sauce was a bit too sweet. Next time, no sugar.

Marialena Khawly says:

Another terrific dish! You have made me a successful hostess. Everyone always loves the food. I especially love the complete meal/buffet plans you do. Happy holidays!

Nancy Palacios Devereaux says:

that looks delicious!

Katie Stegman says:

This looks so delicious. I'm definitely going to try it. Thanks!

Tamara Vinson says:

Been watching your videos for awhile. Became a subscriber today 😋

Darlene Block says:

Can I ask please, if you really don't like mustard what could you use instead for this glaze? Thanks!

K Kat says:

This looks amazing. Tfs

Devree Bee says:

Oh dear, my stomach is raging thinking about that pork loin and baked potato sidedish! I don't cook but always love watching your video presentations, Beth. STUNNING!

Casey Baron says:

This looks amazing 😍

Margaret Johnston says:

Hi Beth, is it possible for you to show me how to do a Bakewell tart. As i cant find that on your channel. ? I have looked at other videos on recipes but something must be wrong as i cannot get this cake to work out at all. Thank you. MJ

Dee Ferry says:

WOW, super recipe, I love roast pork, thank you x

Jo says:

So when are you going to get on the Food Network. They need someone who’s actually worth watching.

Deidre Fultz says:

That's one splendid peace of meat. Thanks Beth👩🏽‍🍳🍷♥️😋

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