Cranberry Orange Glazed Pork Roast
December 18, 2024 by Kimberly
This juicy, tender pork roast with a sweet-tangy cranberry orange glaze tastes like the holidays on a plate. Perfectly crispy on the outside and bursting with bold, festive flavors inside.
2 HOURS
40 MINUTES
INTERMEDIATE
OMNIVORE
GERMAN
500 PER PORTION
COMFORT FOOD
CHRISTMAS
DINNER
WINTER
ABOUT THE RECIPE
This roast is what holiday dreams are made of—crispy crackling, juicy pork, and a sweet-tangy cranberry orange glaze that brings all the festive vibes. The glaze is inspired by a classic Cumberland sauce, with tart cranberries, bright orange zest, and a splash of Port wine for richness. Whether it’s for a holiday feast or a special family dinner, this roast is guaranteed to steal the show and have everyone asking for seconds.
How to serve
Pair this roast with creamy mashed potatoes, roasted Brussels sprouts, or a crisp green salad to balance the richness. The cranberry orange glaze adds just the right amount of tang, so it shines with simple sides. For an extra festive touch, drizzle a bit of the warm glaze over the carved slices. The best part? This roast is just as amazing the next day! Slice it paper-thin and enjoy it as a snack, or layer it into a sandwich with some extra glaze for a seriously delicious leftover treat.
How to store
Wrap leftover pork in foil or store it in an airtight container in the fridge for up to three days. Enjoy it cold in a sandwich with a dollop of leftover glaze.
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Cranberry Orange Glazed Pork Roast
- Total Time: 2 hrs + 40 min
- Yield: 6 - 8 1x
Description
RECOMMENDED EQUIPMENT
- deep baking dish or roasting pan
- aluminum foil
- sharp knife
- cutting board
- kitchen brush for glazing
- meat thermometer
- vegetable peeler
- small pot
Ingredients
PORK HAM
- 1.8 kilogramm cured pork ham with rind
- 2 tsp dijon mustard
- salt & pepper
COOKING LIQUID
- 750 milliliter vegetable stock
- 1.5 white onions
- 3 garlic cloves
- 2 carrots
- 2 bay leaves
- 1 tbsp black pepper corns
CRANBERRY ORANGE GLAZE
- 1 lemon
- 1 orange
- 200 milliliter port wine
- 1 shallot
- 3/4 tsp fresh ginger, grated
- 1 tsp dijon mustard
- 100 grams fresh cranberries
- 200 grams redcurrant jelly
- salt & black pepper
Instructions
- Take the meat out of the fridge and let it rest at room temperature for about 30 minutes to ensure even cooking later.
- In the meantime, prepare the glaze. You can find the recipe for the cranberry-orange sauce here, which we’ll use both as a glaze and a sauce later.
- Preheat the oven to 150°C/300°F (fan).
- Peel the onions, garlic, and carrots, then cut them into large chunks.
- Pour vegetable broth into a deep baking dish or roasting pan and place the meat in it, rind side down. Distribute the chopped vegetables, pepper, and bay leaves around it.
- Cover the dish with aluminum foil and place it in the oven for 40 minutes.
- Remove the dish from the oven and transfer the meat to a cutting board, placing it rind side up. You now have two options: either remove the rind completely, leaving the fat layer intact, and score the fat closely with a sharp knife without cutting into the meat. Or, leave the rind on and score it diagonally in a tight pattern, again without cutting into the meat. Return the meat to the oven uncovered and roast for an additional hour.
- After 30 minutes, brush the rind with the first layer of glaze. Repeat this every 10 minutes (a total of 3 times). Be sure to save some of the glaze, as it will be used as a sauce later. Once the meat reaches an internal temperature of 65°C/149°F, switch the oven to grill mode and roast the rind for about 10 minutes until it becomes perfectly crispy. The roast should now have an internal temperature of around 68-69°C/154-156°F.
- Remove the meat from the oven, cover it with aluminum foil, and let it rest for 10-15 minutes. During this time, the internal temperature will rise to about 72°C/162°F, and the juices will redistribute within the meat.
- Slice the meat against the grain into thick slices for serving as a main course or into thin slices for making sandwiches. Enjoy!
- Passive Time: 2 hrs + 10 min
- Cook Time: 30 min
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