Let’s start by seasoning our pork loin with plenty of sea salt, fresh pepper and dried rosemary.

Heat a few tablespoons of olive oil in a heavy pan and over medium heat sear the outside of your pork.

Once you have a nice brown crust on your pork, place it on a baking sheet and pop it into a 425 degree oven for 20 – 25 minutes or until it is no longer pink in the center.

While the pork is baking, heat 1 tablespoon of butter in the pan you used to sear the pork.

In your butter, sauté half an onion.

Once your onion has softened, add 2 cups of cranberries to your pan…

1/2 a cup of sugar…

and 1/2 a cup of orange juice.

Don’t forget to scrape up all of the brown bits on the bottom of your pan!

Allow your cranberries to simmer over low to medium heat until all of your cranberries have burst!

Whip up a batch of creamy mashed potatoes, slice up your pork loin, and top it all with your fresh (and festive) cranberry sauce!

Happy holidays friends!


  • Inspired by the Pioneer Woman
  • Serves 6
  • 1 pork loin
  • Salt, pepper, dried rosemary to taste
  • 1 tablespoon butter
  • 1/2 white onion, chopped
  • 2 cups cranberries
  • 1/2 cup sugar
  • 1/2 cup o.j.

3 Responses to Rosemary Pork Loin with Cranberries

  1. Brandon says:

    Looks great! Rosemary is one of my favorite herbs. Happy holidays!

  2. Kristin says:

    I made this for dinner tonight. So delicious! Corey and Vivian thought so too. It was a beautiful fancy-looking dish that was so easy. I love recipes that take simple ingredients with a straightforward method and give you something special. I paired it with roasted sweet potatoes and green beans. Thanks for sharing!

  3. Jessica says:

    Ocean Spray came out with a very tasty cranberry salsa, we found it at Costco. “Cranberries are getting into everything!” (Brian Regan joke)

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