Cranberry Balsamic Pork Recipe
Pork roast cooked in a sweet and savory cranberry sauce
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Ingredients
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Pork & Seasoning
Cranberry-Balsamic Sauce
Finishing & Garnish
Method
Pork & Seasoning
- 1
- 2
Sear the pork
Heat a large ovenproof Dutch oven or heavy skillet over medium-high heat. When hot, add a small splash of oil if needed and brown the pork on all sides, about 3–4 minutes per side, until a deep golden crust forms. Transfer the pork to a plate.
Cranberry-Balsamic Sauce
- 3
Build the sauce
Reduce heat to medium. In the same Dutch oven, add the apple cider and chicken broth and scrape up any browned bits from the bottom with a wooden spoon. Stir in brown sugar, balsamic vinegar, Dijon mustard, soy sauce, fresh thyme, bay leaf, orange juice, and orange zest. Bring the mixture to a gentle simmer.
- 4
Add cranberries
Stir in the cranberries (no need to thaw if frozen). Return the seared pork to the Dutch oven, nestling it into the sauce so the liquid comes about halfway up the roast. Spoon some sauce and berries over the top.
- 5
Roast
Cover the Dutch oven with a lid (or tightly with foil) and transfer to the preheated oven. Roast for about 1 hour 45 minutes to 2 hours for a 3 lb shoulder (until internal temperature reaches 195°F/90°C for pull-apart shoulder, or 145°F/63°C for medium pork loin). Check at 60–75 minutes: if liquid is evaporating too quickly, add up to 1/2 cup additional chicken broth or apple cider. For a fork-tender, shreddable shoulder, aim for the higher temperature; for slicing, use the lower.
- 6
Rest the pork
When the roast reaches the desired temperature, remove the Dutch oven from the oven and transfer the pork to a cutting board. Tent loosely with foil and let rest 15–20 minutes so juices redistribute.
Finish sauce & Serve
- 7
Reduce and enrich the sauce
While the pork rests, place the Dutch oven with the cranberry sauce over medium heat on the stovetop. Simmer the sauce until it reduces slightly, about 6–8 minutes, stirring occasionally. Melt in the butter. If you prefer a thicker sauce, whisk the cornstarch into the cold water to make a slurry and stir it into the simmering sauce; cook 1–2 minutes until glossy and thickened. Taste and adjust seasoning with salt, pepper, and optionally crushed red pepper for heat.
- 8
Slice or shred and serve
Remove and discard the bay leaf. Slice the pork roast (or shred with forks, depending on roast type) and arrange on a platter. Spoon generous amounts of the cranberry-balsamic sauce and whole cranberries over the pork. Sprinkle with chopped fresh parsley and serve immediately alongside mashed potatoes, roasted vegetables, or rice.