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Cranberry-Glazed Pork Loin

Cranberry-Glazed Pork Loin

Southern Living NOVEMBER 2004

  • Yield: Makes 8 to 10 servings


  • 1 (8.5-ounce) jar cranberry chutney
  • 1 cup apple jelly
  • 1 tablespoon Creole mustard
  • 1 cup chicken broth
  • 2 garlic cloves, pressed
  • 2 tablespoons fresh or 2 teaspoons dried thyme leaves
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 (4 1/2-pound) center-cut boneless pork loin roast
  • Garnishes: Granny Smith apple slices, fresh thyme sprigs


Stir together chutney and next 5 ingredients in a medium saucepan; bring to a boil over medium heat. Reduce heat, and simmer 5 minutes.

Sprinkle salt and pepper evenly on pork roast; place roast in an aluminum foil-lined roasting pan. Pour chutney mixture evenly over pork.

Bake at 425° for 45 minutes or until a meat thermometer inserted into thickest portion registers 160°, basting every 20 minutes. Let stand 10 minutes before slicing. Garnish, if desired.

[B "Note:"] For testing purposes only, we used Crosse & Blackwell Cranberry Chutney.


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Cranberry-Glazed Pork Loin recipe