Roast Pork with Orange-Cranberry Sauce

Roast Pork with Orange-Cranberry Sauce
  • 12 servings
  • 1:30 Preparation
  • 1:30 Cooking
  • 15:00 Total Time


Add all
  • 2/3 cup
    (170 mL)

    cider vinegar

  • 4

    oranges, juice and zest

  • 1/4 cup
    (60 mL)

    liquid honey

  • 3

    garlic cloves, chopped fine

  • 4 1/2 lb
    (2 kg)

    boneless pork loin

  • 1/2 cup
    (125 mL)


  • 3 cup
    (750 mL)

    reconstituted store-bought demi-glace

  • 2 cup
    (500 mL)

    fresh or frozen cranberries

  • salt and black pepper to taste


In a shallow glass bowl, whisk vinegar, orange juice and zest, 60 mL honey and garlic together. Place pork in bowl, coating it thoroughly. Cover with plastic wrap and refrigerate 12 hours, turning pork from time to time.

Preheat oven to 400°F (205°C).

Remove meat from marinade and reserve marinade.

Pat meat dry, place in a roasting pan and season with pepper. Roast at 400°F (205°C) for 15-20 minutes. Lower heat to 325°F (160°C) and continue roasting for 1 to 1 1/4 hours more.

Remove roast from pan and keep warm.

Add reserved marinade to roasting pan, bring to a boil and cook over medium heat for 20 minutes, scraping the bottom to get all the baked-on bits.

Add remaining honey and reconstituted demi-glace. Reduce over low heat for 5 minutes.

Pour sauce into a small saucepan and reduce for another 10 minutes or until it thickens and coats the back of a spoon.

Add cranberries and cook 5 minutes or until they split. Adjust seasoning.

To serve, cut pork into thin slices and top with orange-cranberry sauce.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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