This Christmas 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 to first give the meat a little splash of balsamic vinegar, and then let it sit for about 20 minutes before cooking.
That’s my trick, and it’s one that lends a tenderness (and slight sweetness) to this recipe for Christmas Pork Roast with Cranberry Relish Glaze. While this glazed pork roast is very festive to serve during the holiday season, it would also be utterly delicious in the summer when cooked on the grill.
**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making Christmas Pork Roast with Cranberry Relish Glaze is available near the end of this post.
The ingredient list;
- 3 – 3½ pound pork roast
- red onion
- Granny Smith apple
- balsamic vinegar
- whole berry cranberry sauce, store-bought or homemade
- fresh thyme, rosemary, sage
- salt and pepper
- garlic powder
- fresh cranberries for garnish, optional
Why use vinegar in a pork roast recipe?
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 lend the touch of sweetness that a balsamic vinegar will.
The easy to follow step-by-step photo tutorial;
Dinner will be on the table in a little over 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 60 minutes.
- Remove the roast from the oven and top 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 (approximately 30 additional minutes).
- 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.
Since pork can sometimes be dry, using the balsamic vinegar along with the topping of the cranberry relish makes each slice of this Christmas Pork Roast so juicy and delectable that a knife is almost optional!
Other recipe examples of using vinegar as a marinade for proteins;
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.
**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.
On the off chance that you have any leftovers this Glazed Pork Roast makes the best sandwiches! Might I suggest adding a thick slice (or two) on a kaiser roll with a touch of mayonnaise, a little mustard, and add a big appetite!
Open wide!! 🙂
Below is the printable recipe card for today’s Christmas Pork Roast with Cranberry Relish Glaze. If you’ve enjoyed this recipe and look forward to making it (or have already made it), I’d appreciate if you’d take a moment to give it some feedback by way of stars near the comment section at the end of this post. Thank you so much!
This Christmas 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!
- 1 - 3 - 3½ pound boneless pork roast
- 1 red onion sliced
- 1 Granny Smith apple cored and sliced
- ½ cup balsamic vinegar
- 8 fresh rosemary sprigs
- 8 fresh sage leaves
- 8 fresh thyme sprigs
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1½ teaspoons garlic powder
- 1 15 ounce can whole berry cranberry sauce
- Additional fresh herbs for garnish optional
- Fresh cranberries for garnish optional
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Preheat oven to 425 degrees.
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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.
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Place the pork roast on top of the onions and apples, fat side up.
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Pour the balsamic vinegar evenly over the roast.
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Allow the roast to rest for at least 20 minutes.
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Season the roast with salt, pepper, and garlic powder.
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Add a few additional rosemary and thyme sprigs on top of the roast.
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Place the roast into the preheated oven (center rack) and roast for 60 minutes.
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Remove the roast from the oven and cover the top of the roast evenly with the whole berry cranberry sauce.
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Return the roast to the oven and continue cooking until the internal temperature of the roast reaches 140 degrees (approximately an additional 30 minutes).
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Remove the roast from the oven, and cover with foil.
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Allow the roast to sit for at least 10 minutes before placing it on a serving platter and slicing to your desired thickness.
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Garnish with fresh cranberries and additional fresh herbs if desired.
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Serve and enjoy!
Tools and equipment:
1 roasting pan, aluminum foil, measuring cup, chef's knife, cutting board, meat thermometer
I sincerely hope you’ve enjoyed today’s recipe for Christmas Pork Roast with Cranberry Relish Glaze as much as I’ve enjoyed bringing it to you!
I’m coordinating this delicious pork roast recipe with one of my very favorite hand painted aprons from one of my very favorite celebrity chef’s of all time, Julia Child.
Should you have any questions regarding this recipe or anything else you’ve seen on my site, please don’t hesitate to contact me directly or leave me a comment in the comment section below. It is always my distinct pleasure to get back to you with a reply just as soon as I possibly can!
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Kudos Kitchen by Renée ~ Cooking up artistically delicious family-friendly dishes from my Kudos Kitchen to yours!
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 a commission for my recommendations. As always, I thank you for your support!
I love the cranberry glaze, gives it the final touch of perfection!
This looks so incredible!!!!
What a festive, GORGEOUS pork roast! I especially love that cranberry relish glaze – such a great flavor for this season!
Renee, that pork looks SO very inviting and will be perfect for Christmas dinner! Thanks for the recipe!
I just love that glaze, and the roast looks amazing — perfect for our New Year’s Day dinner!
That looks out of this world delicious!!
I had no idea you could use balsamic vinegar in this way…thank you so much for the tip.
This looks amazing, what a great presentation!
Move over turkey I want pork and cranberry relish!
This is such a good idea. I can just taste the acid from the vinegar, the sweet, and the tang of the cranberry! What a perfect match for pork!
Pork can sometimes be dry, so the cranberry and balsamic work well for flavoring and tenderness. Thanks, Beth!
I always make the same boring roast! Ive been looking to try something different! This did not disappoint! It was melt in your mouth delicious! Sweet and savory!
Delicious bit the cooking time was off. Took over an hour and a half
Hello, Lawrence!
Every oven is different, which is why I made sure to add the correct internal pork temperature of 160 in the recipe.
I’m really happy you enjoyed the flavor. This recipe can also be made with larger pork roasts, but then the cooking time would be even longer.
Best practice is always taking the internal temperature of any protein before slicing and serving.
Wishing you a wonderful day!
Renee
The seasoning sounds fantastic with your pork roast. Just the way I like it. I wish I could have some now.
Thank you so much, Helene! I do hope you’ll try it!
Balsamic vinegar is one of my favorite secret ingredients too – that glaze looks incredible!
It works wonders! Thanks, Liren!
I love glazes with balsamic and the cranberries make this look so elegant! What a showstopper!
This is such an amazing centerpiece for Christmas! Really gorgeous!
Thank you, Toni!!
Not only for Christmas, I also can cook it for family’s small party, especially my family love roast food. I think I can also try it with chicken. Many thanks for sharing.
Thank you so much for your comment and I LOVE that you’ll serve this throughout the entire year. I also think the cranberry glaze will be excellent on chicken!!! Great idea!
Enjoy, and have a great day!
Renee
Pork is usually first choice for my list food, so I often look for more recipe of pork. So I saved it and cook it soon . Thanks a lot for the post.
You’re welcome! Enjoy the recipe!