Cranberry-and-sage pork loin roast


  • Prep Time5 mins
  • Total Time5 mins
  • Makes4 servings
*PLUS Roasting Time: 240 minutes


  • 1 kg boneless, centre-cup pork loin roast, preferably seasoned

  • 1/2 tsp freshly ground black pepper

  • 1 small bunch fresh sage, or 4 tsp dried leaf sage, crumbled

  • 2 sprigs fresh rosemary, or 2 tsp dried rosemary

  • 2 cups cranberries

  • 1/4 cup dry red wine

  • 1 cup fresh or frozen cranberries

  • 3 tbsp granulated sugar


  • Preheat oven to 350F (180C). Sprinkle pepper over meat. Place meat in a 9x13-inch (3-L) baking dish. If using fresh sage, remove leaves from stems. Stack leaves and slice crosswise into 1/4-inch- (0.5-cm-) thick strips. They should measure about 1/4 cup (50 mL). Remove rosemary leaves from stems and coarsely chop. They should measure about 2 tablespoons (30 mL). Rub sage and rosemary all over meat. If using dried herbs, crumble before rubbing over meat. Pour juice and wine into pan around, not over, meat.

  • Roast, uncovered, in centre of 350F (180C) oven 30 minutes. Then add cranberries to liquid in pan. Roast, uncovered, basting meat with pan juices every 15 minutes, until an instant-read thermometer inserted in centre of meat reaches 155F (70C), about 45 more minutes. Remove meat to a platter. Cover with foil and let stand 10 minutes before slicing.

  • Meanwhile, pour liquid and cranberries from baking dish into a wide saucepan set over medium-high heat. Stir in sugar. Boil, uncovered and stirring often, until liquid is reduced to about 1 cup (250 mL), from 4 to 6 minutes. Serve in a gravy boat for pouring over sliced pork.

Nutrition (per serving)

Calories 409, Protein 44.3g, Carbohydrates 27.4g, Fat 12.5g, Fibre 1.4g.

For a change at Thanksgiving, pair cranberries and fresh herbs with a pork loin roast. It is marvellously moist and takes much less time than a big bird, plus it looks fantastic.