Cherry-Cranberry Pork Loin

cranberry cherry pork loin recipeThis recipe for pork loin would be a great addition to your Thanksgiving recipes and Christmas recipes! Of course, recipes for pork loin are yummy anytime, but they make especially festive entrees for the holidays. Large ones will feed a pretty good crowd for a reasonable price. With this roast pork loin, I like to use a cherry sauce for pork, and I often add cranberries, too.

Recipe for Pork Loin with Cranberry-Cherry Sauce


  • Pork loin, with rib bones, about 6 pounds
  • ½ cup sugar
  • ¼ cup cherry syrup (not cherry juice)
  • ¼ cup red wine vinegar
  • 1 tablespoon cooking oil
  • 1 tablespoon mild paprika
  • 1 tablespoon Lawry’s garlic salt
  • 1 teaspoon garlic powder
  • 1 teaspoon cinnamon
  • 1 teaspoon black pepper
  • ½ teaspoon mustard powder

Directions: Rinse and dry meat. Combine rest of ingredients and rub over entire roast. Wrap in cling wrap or foil and refrigerate overnight. The next day, preheat oven to 325 degrees. Place unwrapped pork in a roasting pan with a fitted lid. Roast pork loin, covered, for two hours. Remove loin from oven and baste with pan juices. Bake, uncovered, for another 30-45 minutes, or until internal temp reaches 150-155 degrees.

Remove roast pork loin from oven and cover with foil. Allow to rest for ten minutes before slicing. For a cherry sauce for pork, read below.

Cherry Sauce for Pork


  • ½ cup whole-berry canned cranberry sauce
  • ½ cup cherry preserves
  • ¼ cup cider vinegar
  • 2 tablespoons sugar
  • 2 cloves garlic, minced
  • ½ teaspoon white pepper
  • ½ teaspoon salt
  • ¼ teaspoon ground cloves

Directions: Add ingredients to small saucepot. Bring to a rolling boil. Continue boiling for one minute. Reduce heat to simmer and cook until the sauce is the consistency you like. This usually requires about 3 or 4 minutes of simmering.