Rosemary Baked Pork Loin with Cranberry Walnut Rub (1 Hour, 35 Mins)

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This dish marries the earthy aroma of rosemary with the tartness of cranberries and the rich, nutty crunch of walnuts, creating a pork loin that is not only succulent but also bursts with delicious flavors.

Perfect for a festive dinner or a Sunday family gathering, this pork loin recipe is a delightful twist on classic roast pork. Let’s roll up our sleeves and get cooking!

  • Prep Time: 20 minutes
  • Cook Time: 1 hour, 15 minutes
  • Total Time: 1 hour, 35 minutes
  • Yield: 6–8 servings 1x

Ingredients

Units Scale
For the Pork Loin:
  • 1 (3-4 pounds) boneless pork loin
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 cloves garlic, minced
  • Salt and freshly ground black pepper to taste
  • Olive oil, for drizzling
For the Cranberry Walnut Rub:
  • 1/2 cup dried or fresh cranberries, chopped
  • 1/2 cup walnuts, finely chopped
  • 2 tablespoons brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg

Instructions

  1. Preheat Oven and Prepare Pork Loin (10 minutes): Preheat your oven to 375°F (190°C). Pat the pork loin dry with paper towels. Rub it all over with minced garlic, rosemary, salt, and pepper. Drizzle with olive oil to coat lightly.
  2. Make Cranberry Walnut Rub (5 minutes): In a small bowl, combine the chopped cranberries, walnuts, brown sugar, cinnamon, and nutmeg. Mix well to create a paste-like consistency.
  3. Apply Cranberry Walnut Rub (5 minutes): Coat the pork loin evenly with the cranberry walnut mixture, pressing it onto the surface to adhere.
  4. Bake Pork Loin (1 hour – 1 hour 15 minutes): Place the pork loin in a roasting pan. Bake in the preheated oven for about 1 hour to 1 hour 15 minutes, or until a meat thermometer inserted into the thickest part of the loin reads 145°F (63°C).
  5. Rest and Serve (10 minutes): Once cooked, remove the pork loin from the oven. Let it rest for 10 minutes before slicing. This allows the juices to redistribute, ensuring a moist and flavorful roast.
  6. Garnish and Present (2 minutes): Garnish with additional fresh rosemary sprigs and serve the sliced pork loin on a platter.

Notes

When applying the cranberry walnut rub, press it firmly onto the meat to ensure it adheres well and creates a uniform crust. While baking, basting the pork loin with its juices occasionally can keep it moist and infuse additional flavor.

Another key aspect is monitoring the internal temperature of the pork. Removing it from the oven right as it reaches 145°F (63°C) is crucial for a juicy result, as the temperature will continue to rise slightly while resting. Letting the pork loin rest after baking is not just a recommendation but a necessity, as it allows the juices to redistribute throughout the meat, enhancing both flavor and texture.

For an even more aromatic experience, consider adding a splash of apple cider or white wine to the pan before baking.

Serve with your favorite sides like stuffing or smashed potatoes and enjoy this delightful dish!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 5g
  • Sodium: 70mg
  • Fat: 15g
  • Carbohydrates: 10g
  • Fiber: 1g
  • Protein: 40g
  • Cholesterol: 90mg

Pair this with...

Herby Baked Smashed Potatoes

Start with baby potatoes, boiling them until they're just tender. Once boiled, place them on a baking tray and use the back of a spoon or a potato masher to gently 'smash' them, keeping them mostly intact but flattened. Drizzle with olive oil, letting it seep into the crevices created by the smashing. Now, sprinkle a medley of your favorite herbs over them. Think rosemary, thyme, or even a touch of parsley. Add a pinch of sea salt and a crack of black pepper to enhance those herbal notes. Bake in a preheated oven until the edges of the potatoes turn crispy and golden, while the centers remain soft and fluffy.

Maple Glazed Green Beans

Begin by trimming your fresh green beans. In a skillet over medium heat, add a splash of olive oil and sauté the beans until they're starting to soften but still have a bit of crunch. Meanwhile, in a separate pan, toast some pine nuts just until they're golden, which will bring out their rich, buttery flavor. Once the green beans are nearly done, drizzle in pure maple syrup to give them a sweet glaze that complements their natural earthiness. Let the syrup caramelize slightly and coat the beans. Add in your toasted pine nuts, toss everything together, and season with a pinch of salt.

Easy Stuffing

Grab a loaf of day-old bread and tear or cut it into bite-sized chunks. If you want to speed things up, give those pieces a quick toast in the oven. Meanwhile, in a large skillet, melt some butter and sauté diced onions and celery until they're soft and translucent. Stir in seasonings like sage, thyme, and a bit of salt and pepper. Toss the toasted bread chunks into the skillet and give it a good mix. Pour in some chicken or vegetable broth, just enough to moisten the bread without making it soggy. Give it a stir, letting all the ingredients get to know each other. Pop the skillet into the oven for a quick bake until the top is crispy.

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