A pork loin roast makes a calm, confident centerpiece for Thanksgiving. It’s lean, budget-friendly, and quick compared with large birds, yet it still feels like a true holiday main course. The flavor is mild enough to welcome classic fall sides—mashed potatoes, roasted carrots, and a bright cranberry-orange pan sauce—without crowding the plate. If you’re hosting a smaller group or you just want a change from turkey, this roast covers the bases: crisp, seasoned crust; tender slices; and savory drippings that turn into a fast, glossy sauce.
The cut you want is boneless pork loin (not tenderloin). A whole loin roasts evenly and slices into generous medallions that hold on to their juices. The game plan is straightforward: season the roast with an herb-garlic paste, give it a high-heat start for browning, then finish at moderate heat until it reaches a safe, juicy temperature. While the pork rests, you’ll make a quick pan sauce with apple cider, stock, and a scoop of cranberry preserves or fresh cranberries. The result is a holiday-ready platter in well under two hours, start to finish.
For sides, keep it practical. Roasted carrots can share the oven with the loin and soak up some of that heat without fuss. Mashed potatoes stay warm on the back of the stove, or you can hold them in a covered bowl set over barely simmering water. Everything lands on the table hot, seasoned, and ready to pass. This approach reduces last-minute juggling and keeps cleanup reasonable.
Food safety is simple: cook pork to 145°F (63°C) measured at the center with an instant-read thermometer, then let it rest at least 10 minutes before slicing. That rest redistributes juices so each slice stays moist. If you prefer a slightly more done texture, roast a few minutes longer, but use the thermometer rather than the clock. Leftovers hold well for sandwiches and grain bowls, and the sauce doubles as a glaze for reheating.
Below is a complete recipe that includes the main roast, the pan sauce, and sheet-pan carrots. You’ll also find a quick mashed potato method to round out the plate.
Herb-Crusted Pork Loin Roast with Cranberry-Cider Pan Sauce (with Sheet-Pan Carrots)
Equipment
- Large rimmed baking sheet (18×13-inch / 46×33 cm) with rack, or a roasting pan with rack
- Instant-read thermometer
- Small bowl and spoon (for paste)
- Chef’s knife and cutting board
- Small saucepan and whisk
- Aluminum foil
Time
- Prep: 20 minutes
- Roast: 55–75 minutes (varies by thickness and oven)
- Rest: 10–15 minutes
- Total: 1 hour 30 minutes (approx.)
Servings
8 servings
Ingredients
Pork & Paste
- Boneless pork loin roast, 3–3½ lb (1.4–1.6 kg), trimmed but leave a thin fat cap
- Kosher salt, 2 tsp (10 g)
- Black pepper, 1½ tsp (3 g)
- Garlic, 4 cloves, finely minced (12 g)
- Fresh rosemary, 1 Tbsp (3 g), minced (or 1 tsp/1 g dried)
- Fresh thyme, 1 Tbsp (3 g), minced (or 1 tsp/1 g dried)
- Dijon mustard, 1 Tbsp (15 g)
- Olive oil, 2 Tbsp (30 ml)
Sheet-Pan Carrots
- Carrots, peeled and cut into 1-inch (2.5 cm) chunks, 1½ lb (680 g)
- Olive oil, 1 Tbsp (15 ml)
- Kosher salt, ½ tsp (3 g)
- Black pepper, ¼ tsp (1 g)
- Optional: 1 Tbsp (15 ml) maple syrup + 1 tsp (5 ml) apple cider vinegar for tossing at the end
Cranberry-Cider Pan Sauce
- Apple cider (not vinegar), 1 cup (240 ml)
- Low-sodium chicken stock, ¾ cup (180 ml)
- Whole-berry cranberry sauce or fresh cranberries, ¼ cup (60 g)
- Orange zest, ½ tsp (1 g)
- Unsalted butter, 2 Tbsp (28 g), cold and cubed
- Cornstarch (optional, for thicker sauce), 1 tsp (3 g) mixed with 1 Tbsp (15 ml) cold water
- Salt and pepper to taste
Quick Mashed Potatoes (Side)
- Yukon gold potatoes, 2 lb (900 g), peeled and chunked
- Unsalted butter, 3 Tbsp (42 g)
- Warm milk or half-and-half, ½–¾ cup (120–180 ml)
- Kosher salt, 1 tsp (6 g), plus more to taste
- Black or white pepper to taste
Preparation Instructions
1) Heat and Prep
- Position a rack in the lower-middle of the oven and heat to 425°F (220°C). Line the baking sheet with foil for easy cleanup and set a rack on top.
- In a small bowl, mix salt, pepper, garlic, rosemary, thyme, Dijon, and olive oil into a paste. Pat the pork dry and spread the paste evenly over all sides. Set fat-cap up on the rack.
2) Start the Roast and Add Carrots
- Roast the pork 15 minutes at 425°F (220°C) to jump-start browning.
- Pull the pan, scatter the carrots on the sheet around (or on a second sheet if crowded). Toss carrots with 1 Tbsp (15 ml) oil, ½ tsp (3 g) salt, and ¼ tsp (1 g) pepper.
- Lower oven to 350°F (175°C). Return pan(s) to the oven.
3) Roast to Temperature
- Continue roasting 40–60 minutes, checking early. Begin taking the pork’s internal temperature at the center after 35–40 minutes.
- Remove the roast when it hits 140–145°F (60–63°C); carryover heat will finish the job. (USDA safe minimum is 145°F/63°C followed by a rest.)
- Transfer pork to a cutting board, tent loosely with foil, and rest 10–15 minutes.
- Roast carrots until tender and lightly caramelized. If using, toss hot carrots with maple syrup and a splash of cider vinegar.
4) Make the Cranberry-Cider Pan Sauce
- Set the roasting pan on the stovetop over medium heat (or pour the drippings into a saucepan). Skim excess fat if needed.
- Add apple cider and stock; scrape up browned bits. Whisk in cranberry and orange zest; simmer 4–6 minutes.
- For a silkier, slightly thicker finish, whisk in cornstarch slurry and simmer 30–60 seconds until glossy.
- Off heat, whisk in cold butter. Season to taste with salt and pepper.
5) Quick Mashed Potatoes
- Cover potatoes with cold, well-salted water. Boil until very tender, 12–15 minutes; drain well.
- Mash with butter; add warm milk to reach your preferred texture. Season to taste with salt and pepper. Keep warm.
6) Slice and Serve
- Slice pork into ½-inch (1.25 cm) thick pieces.
- Arrange on a warm platter with roasted carrots. Spoon some sauce over the pork and pass the rest at the table. Serve with mashed potatoes.
Slow-Cooker Variation (Optional)
- Sear the seasoned pork on all sides in a hot skillet with 1 Tbsp (15 ml) oil, then transfer to a slow cooker. Add ½ cup (120 ml) apple cider and ½ cup (120 ml) stock. Cook Low 6–8 hours or High 3–4 hours, until 145°F (63°C) at center. Rest, then reduce the cooking liquids on the stove and finish the sauce with cranberry, zest, and butter as above. Carrots and mashed potatoes are prepared separately.
Nutrition (Approximate, per serving; 1/8 of recipe with carrots and 2/3 cup mashed potatoes)
- Calories: 520
- Protein: 38 g
- Carbohydrates: 40 g
- Total Fat: 22 g
- Saturated Fat: 7 g
- Fiber: 5 g
- Sugars: 16 g
- Sodium: 680 mg
Notes for a Smooth Thanksgiving Service
Timing Guide (Flexible)
- T-90 min: Heat oven, make herb paste, season pork. Start potatoes in cold water (don’t boil yet).
- T-75 min: Begin roast at 425°F (220°C).
- T-60 min: Drop oven to 350°F (175°C); add carrots.
- T-35 min: Check pork temperature; start simmering milk for potatoes.
- T-25 min: Boil potatoes.
- T-15 min: Pull pork to rest; finish carrots.
- T-10 min: Drain and mash potatoes.
- T-5 min: Make pan sauce.
- Serve: Slice, sauce, and plate.
Make-Ahead & Leftovers
- Mash ahead: Make up to 2 hours in advance; keep warm in a covered bowl over barely simmering water.
- Sauce base: Reduce cider and stock earlier in the day; reheat and finish with cranberry and butter before serving.
- Leftovers: Refrigerate pork and sauce separately up to 4 days. Reheat slices gently with a spoon of sauce. Excellent with buttered rolls, stuffing, or over rice.
This plan keeps the cooking clear and controlled, puts good food on the table fast, and leaves room for the rest of your traditions.
Share this:
Discover more from Life Happens!
Subscribe to get the latest posts sent to your email.
