Cranberry Pepper Pork Loin combines sweet/tart cranberries with spicy chipotle chile peppers and herbs for an irresistable flavor sensation. The roast is moist and tender, with a delicious crust.
No need to cook pork to death these days. A faint pink center will ensure that this roast will be moist and tender. Adjust your cooking time to suit your own taste, but it will be more dry and tough if you cook it well-done. Plan ahead for marination time.
Do not confuse pork loin with pork tenderloin. The tenderloin is the small strip, which compares to the filet mignon tenderloin on a cow. You want the loin, not the tenderloin, for this recipe. Take a look at my article on the difference between pork loin and pork tenderloin, which includes photos for comparison. Luckily the loin is much less expensive than the tenderloin.
Cranberry Pepper Pork Loin Recipe
1 cup dried cranberries
1 teaspoon ground chipotle chile pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 Tablespoon kosher salt
2 Tablespoons brown sugar
1 teaspoon dried rubbed sage
1 (4 to 6 pounds) pork loin roast
In a food processor fitted with the metal blade, pulse the cranberries, ground chipotle chili pepper, garlic powder, onion powder, salt, brown sugar, and sage until cranberries are chopped into small flecks.
Rub the pork with Worcestershire sauce, then pat the spice mix around the entire loin. Place pork into a zip-top bag, squeeze out all the air, and seal. Refrigerate at least 8 hours or overnight.
When ready to cook, remove pork loin and let sit for 30 to 60 minutes at room temperature. Preheat oven to 450 F. Position oven rack on the lowest level in the oven. Place the pork loin on a rack in a roasting pan.
Roast in pre-heated oven for 20 minutes. Reduce oven heat to 275 F. Roast an additional 1 (recommended) to 1-1/2 hours or until an instant-read thermometer inserted in the center of the roast indicates a temperature of 150 F (160 F for more well-done). (Roast will continue to cook after you remove it from the oven.) Check at 10 minute intervals after 1 hour until it reaches desired temperature. Tent the roast with foil and let rest for 10 minutes before carving.
Serve with Orzo Rice Pilaf, if desired.
Yield: 6 to 8 servings
Cranberry Pepper Pork Loin Recipe Photo ©2020 Peggy Filippone