Cranberry Dijon Pork Loin Roast with Apple Cider Glaze
Herb and mustard-rubbed roast pork loin topped with a spiced cranberry apple compote and finished with a tangy apple cider glaze.
Ingredients
- 1.6kg pork loin roast
- 120ml Dijon mustard
- 55g brown sugar
- 30ml olive oil
- 2 teaspoons dried thyme
- 2 garlic cloves, minced
- Salt and pepper, to taste
- 100g fresh cranberries
- 1 large apple, diced
- 55g brown sugar
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 15g butter
- 240ml apple cider
- 30ml Dijon mustard
- 30g brown sugar
- 15ml balsamic vinegar
Instructions
- Preheat the oven to 190°C (170°C fan)/gas mark 5.
- For the pork loin, combine the Dijon mustard, brown sugar, olive oil, thyme, garlic, salt and pepper in a small bowl.
- Rub the mixture all over the pork loin, coating it thoroughly, then place in a roasting pan.
- Roast for 1 hour to 1 hour 15 minutes (about 20 minutes per 450g), or until the internal temperature reaches 63°C (145°F).
- Cover loosely with foil and rest for 10 minutes before slicing.
- For the cranberry apple topping, melt the butter in a small saucepan over medium heat while the pork roasts.
- Add the cranberries, diced apple, brown sugar, cinnamon and nutmeg and cook for about 10 minutes, stirring occasionally, until the fruit softens and the cranberries pop. Set aside.
- For the apple cider glaze, combine the apple cider, Dijon mustard, brown sugar and balsamic vinegar in another small saucepan.
- Bring to a simmer and reduce by half, about 10 minutes, until it becomes a thick glaze.
- Slice the pork and arrange on a serving platter. Spoon over the cranberry apple topping and drizzle with the apple cider glaze. Garnish with fresh thyme or parsley if desired.