Cranberry-Rosemary Glazed Pork Loin with Pear and Parsnip Hash

Name: Cranberry-Rosemary Glazed Pork Loin with Pear and Parsnip Hash
Total time: PT1HOUR45MINUTES
Ingredients: 2 lbs Pork loin roast, center cut; 2 tbsp Avocado oil; 1 tsp Fine sea salt; 1 cup Fresh cranberries; 1/2 cup Maple syrup; 1/4 cup Orange juice, freshly squeezed; 2 tbsp Red wine vinegar; 1 tbsp Dijon mustard; 2 sprigs Fresh rosemary, finely chopped; 1/4 tsp Ground allspice; 2 medium Parsnips, peeled and diced; 2 medium Firm pears, such as Bosc or Anjou, diced; 1 medium Yellow onion, diced; 2 tbsp Duck fat (or avocado oil); 1/4 cup Dry sherry; 1/4 cup Fresh sage leaves, chopped; 1/4 tsp Nutmeg, freshly grated; To taste Fine sea salt

A comforting and elegant dish featuring a sweet and savory cranberry-rosemary glazed pork loin, served alongside a vibrant pear and parsnip hash.

1 hour 45 minutes | 680 | 6 servings

Sweet, savory, fruity, earthy • Medium • Weird Score: 6/10

Equipment: Oven, Oven-safe skillet, Saucepan, Large skillet, Meat thermometer • Shop these items →

Ingredients

Pork Loin
2 lb Pork loin roast, center cut
2 tbsp Avocado oil
1 tsp Fine sea salt
Cranberry-Rosemary Glaze
1 c Fresh cranberries
1/2 c Maple syrup
1/4 c Orange juice, freshly squeezed
2 tbsp Red wine vinegar
1 tbsp Dijon mustard
2 sprig Fresh rosemary, finely chopped
1/4 tsp Ground allspice
Pear and Parsnip Hash
2 medium Parsnips, peeled and diced
2 medium Firm pears, such as Bosc or Anjou, diced
1 medium Yellow onion, diced
2 tbsp Duck fat (or avocado oil)
1/4 c Dry sherry
1/4 c Fresh sage leaves, chopped
1/4 tsp Nutmeg, freshly grated
To taste Fine sea salt

Instructions

Preheat oven to 400F (200C). Pat the pork loin dry and rub with avocado oil and fine sea salt.
Sear the pork loin in a hot oven-safe skillet over medium-high heat until browned on all sides. This should take about 2-3 minutes per side.
While the pork is searing, prepare the Cranberry-Rosemary Glaze: In a saucepan, combine cranberries, maple syrup, orange juice, red wine vinegar, Dijon mustard, rosemary, and allspice. Bring to a simmer over medium heat and cook until the cranberries have burst and the sauce has thickened slightly, about 10-12 minutes.
Brush half of the Cranberry-Rosemary Glaze over the seared pork loin in the skillet.
Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the internal temperature reaches 145F (63C) for medium. Baste with the remaining glaze during the last 10 minutes of cooking.
While the pork is roasting, prepare the Pear and Parsnip Hash: In a large skillet, heat duck fat (or avocado oil) over medium heat. Add the diced onion and cook until softened, about 5 minutes.
Add the diced parsnips and pears to the skillet and cook, stirring occasionally, until the parsnips are tender and slightly caramelized, about 10-12 minutes.
Deglaze the skillet with dry sherry, scraping up any browned bits from the bottom. Add the sage and freshly grated nutmeg. Season with fine sea salt to taste. Cook for another 2 minutes, allowing the flavors to meld.
Remove the pork loin from the oven and let it rest for 10 minutes before slicing.
Slice the pork loin and serve it warm, alongside the Pear and Parsnip Hash. Drizzle any remaining glaze over the sliced pork.