This Balsamic Herbed Pork Roast with Cranberry Relish Glaze is festive enough to serve your family and friends over the holidays. But, you’ll never have to tell your guests just how easy it was to make. That can be our little secret!
One of my favorite ways to ensure tenderness when it comes to cooking a protein (almost any type), is first to give the meat a little splash of balsamic vinegar, and then let it sit for about 30 minutes before cooking. That’s my trick, and it’s one that lends a brightness (and slight sweetness) to this recipe for Balsamic Herbed Pork Roast with Cranberry Relish Glaze. Plus, it’s very festive to serve during the holiday season, but it would be delicious in the summer too when cooked on the grill.
As I mentioned earlier, I use balsamic vinegar often when it comes to adding flavor, and to tenderize cuts of meat. It works like a charm. I’ve used the method many times. Another ingredient I also like to use is apple cider vinegar to tenderize proteins. However, the apple cider vinegar doesn’t impart the touch of sweetness that a balsamic vinegar will.
The following recipes are two delicious examples of both of these methods. The first uses the balsamic vinegar to impart a touch of sweetness, and the second uses apple cider vinegar to give a bit of tartness. Both methods tenderize the proteins, making them juicy and succulent.
Since pork can sometimes be dry, using the balsamic vinegar along with the topping of the cranberry relish makes each slice of this Balsamic Herbed Pork Roast with Cranberry Relish Glaze so juicy and delectable that a knife is almost optional!
If you’re ready to learn the easy recipe, lets get cooking, shall we? Dinner will be on the table in approximately an hour!
Place one sliced red onion, one sliced granny smith apple, whole fresh sage leaves, and several sprigs of fresh rosemary in the bottom of a roasting pan. Place a 3 – 3½ pork roast on top of the onions, apples and herbs, fat side up. Pour ½ cup of balsamic vinegar evenly over the entire roast. Allow the roast to sit for at least 20 minutes on the counter.
Preheat the oven to 425 degrees. Liberally season the roast with salt, pepper, and garlic powder. Top the roast with additional fresh rosemary sprigs, and some fresh thyme. Place the roast in the oven (on the center rack) for approximately 30 minutes. Remove the roast from the oven and top the roast evenly with a can of whole berry cranberry sauce. Return the roast back into the oven and continue cooking until the internal temperature of the pork reaches 140 degrees. Remove the roast and cover with foil. Allow the meat to rest at least 10 minutes before placing the roast on a serving platter and slicing to your desired thickness.
The following Amazon.com items are some suggested products I’ve chosen that will aid you in the making (and serving) of this recipe for Balsamic Herbed Pork Loin with Cranberry Relish Glaze, if needed. By clicking on the item, you’ll be taken directly to Amazon.com if you’re interested in purchasing any of these products. You are in no way required to do so, and you will not be charged in any way unless you decide to purchase a product through Amazon.
- 1 - 3 - 3½ pound boneless pork roast
- 1 red onion sliced
- 1 granny Smith apple cored and sliced
- ½ cup balsamic vinegar
- fresh rosemary sprigs
- fresh sage leaves
- fresh thyme sprigs
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1½ teaspoons garlic powder
- 1 can 15 ounces whole berry cranberry sauce
- Additional fresh herbs for garnish optional
- Fresh cranberries for garnish optional
Preheat oven to 425 degrees.
Place the sliced apples, onions and some of the fresh herbs in the bottom of the roasting pan, reserving some of the fresh herbs for later.
Place the pork roast on top of the onions and apples, fat side up.
Pour the balsamic vinegar evenly over the roast.
Allow the roast to rest for at least 20 minutes.
Season the roast with salt, pepper, and garlic powder.
Add a few additional rosemary and thyme sprigs on top of the roast.
Place the roast into the preheated oven (center rack) and roast for 30 minutes.
Remove the roast from the oven and cover the top of the roast evenly with the whole berry cranberry sauce.
Return the roast to the oven and continue cooking until the internal temperature of the roast reaches 140 degrees.
Remove the roast from the oven, and cover with foil.
Allow the roast to sit for at least 10 minutes before placing it on a serving platter and slicing to your desired thickness.
Serve and enjoy!
Tools and equipment:
1 roasting pan
chef's knife and cutting board
On the off chance that you have any leftovers, this Balsamic Herbed Pork Loin makes the best sandwiches! Might I suggest adding a thick slice (or two) to a kaiser roll with a touch of mayonnaise, a little mustard, and a big appetite! Open wide 🙂
I’m coordinating this delicious pork roast recipe with one of my very favorite hand painted aprons from one of my very favorite chef mentors of all time…Julia Child. This apron is available in my shop on Etsy. However, my shop is now closed until after the first of 2017 so I can fill all the orders I have in time for Christmas delivery. If you’re looking for special gift items next year, please don’t hesitate to contact me in the new year!
All of my hand painted fabrics are completely machine washable and dryable. I paint using the highest quality fabric paints which are heat set upon completion for durability. If there is ever anything I can paint for you in 2017 (from fabrics to glassware items) please don’t hesitate to contact me.
Kudos Kitchen by Renée ~ Where food, art, and fun collide each and every day!
Until we eat again, I hope you have a delicious day!
The post above includes affiliate links. When I find a great product or service, I like to share it with my readers. Sometimes I use affiliate links so I can earn commission for my recommendations. As always, I thank you for your support!