By: admin at Nov, 14, 2010 in Supper category


  • 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
  • Worcestershire sauce
  • 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 mixture 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.

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2 Responses to “Cranberry Pepper Pork Loin Roast”

  1. [...] on her menu this week. I’m not sure which sounds better: Maple Cranberry Chicken Breasts or Cranberry Pepper Pork Loin Roast. Like Michelle, Dianne is also using Cranberry Orange Salad dressing this week. You’ll find [...]

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