Juicy, glossy, and weeknight-simple—this oven roast leans on pantry staples and a splash of The Olive Leaf Cranberry Pear Balsamic for a bright, tangy glaze. It’s easy enough for Tuesday, special enough for holidays.

Serves: 6–8 | Active: ~15 min | Total: 45–60 min (plus rest)

Ingredients

• 1 (14.5 oz) can whole-berry or jellied cranberry sauce

• 1/2 cup apple jelly

• 1/2 cup The Olive Leaf Cranberry Pear Balsamic

• 1 Tbsp deli-style mustard

• 4 chicken bouillon cubes, crushed

• 1 tsp prepared horseradish

• 2 tsp garlic powder

• 1 tsp fresh thyme, chopped (or 1/2 tsp dried)

• 1 boneless pork loin, 4–5 lb

• Kosher salt & freshly ground black pepper, to season

Instructions

1. Heat the oven. Preheat to 425°F.
2. Make the glaze. In a saucepan combine cranberry sauce, apple jelly, Cranberry Pear Balsamic, mustard, crushed bouillon, horseradish, garlic powder, and thyme. Bring to a boil; cook 2 minutes. Pour into a heatproof measuring cup with a spout.
3. Season & roast. Place pork loin (fat side up) in a roasting pan. Season generously with salt and pepper. Brush with some of the glaze. Roast 45–60 minutes, brushing with more glaze every 10 minutes, until the center reaches 145°F on an instant-read thermometer.
4. Rest & serve. Transfer to a board; rest 10 minutes. Slice and drizzle with any remaining glaze from the pan.

Tips & Variations

• Tenderloin option: Use two pork tenderloins (~1 lb each) and roast at 425°F for 20–25 minutes, glazing twice.
• Thicker sauce: Simmer leftover glaze 3–5 minutes to reduce before drizzling.
• Make-ahead: Glaze can be cooked 3 days in advance and refrigerated; warm before using.
• Spice it up: Add a pinch of red pepper flakes or 1/2 tsp ground ginger.

What to serve with it

Roasted potatoes or squash, green beans, and a simple salad with Blood Orange Olive Oil + Cranberry Pear Balsamic. Leftovers make great sandwiches with goat cheese or sharp cheddar.