Cranberry Sauce Pork Loin Roast
Use leftover cranberry sauce to make this moist, tender Cranberry Sauce Pork Loin Roast with creamy dijon mustard sauce. Only an hour to prepare.
Ingredients
- 3 lbs boneless pork loin roast (1.35kg)
- 2 tsp salt
- 1 tsp ground pepper
- 1 tbsp vegetable oil
- ½ cup cranberry sauce (120g)
Creamy Dijon Mustard Sauce
- 2 tbsp butter (28g)
- 2 tbsp all-purpose flour
- 1½ cups milk (360ml)
- 2 tbsp Dijon mustard
- ½ tsp salt
- 1/8 tsp ground pepper
Instructions
- Preheat oven to 375˚F (190˚C).
- Sprinkle 1 teaspoon salt and ½ teaspoon ground pepper all over pork loin.
- Brush grill pan with vegetable oil. Sear pork loin about 3 to 4 minutes on each side.
- Pat cranberry sauce evenly over the top of pork loin.
- Transfer to preheated oven and roast for 50 minutes or until internal temperature is about 150˚F (65˚C).
- Remove and allow pork loin to rest for 10 minutes before carving and serving with creamy horseradish sauce.
Creamy Dijon Mustard Sauce
- Melt butter in a small saucepan. Add all-purpose flour. Stir for 2 to 3 minutes until light brown. Pour in milk whisking vigorously to dissolve the flour into the milk until smooth.
- Stir in Dijon mustard, salt, and pepper. Cook until sauce is thick and bubbly. Turn off stove.
Nutrition
Calories: 277kcal
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