Low Sodium Cranberry Apple Roast Pork Loin

Total time1 hr 35 min

Prep time20 min

Cook time1 hr 5 min

Low Sodium Cranberry Apple Roast Pork Loin

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Ingredients

6 servings

For the pork

2 ½ lb boneless pork loin roast
2 tbsp olive oil, divided
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 ½ tsp fine sea salt, divided
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tsp dried thyme
1 tsp dried rosemary, crumbled
½ tsp ground ginger
¼ tsp ground turmeric
¼ tsp ceylon cinnamon

For the roasting bed

6 garlic cloves, smashed
1 medium yellow onion, cut into 1-inch wedges
2 medium honeycrisp or fuji apples, cored and cut into 1-inch chunks
1 ½ cups fresh or frozen cranberries
2 tbsp maple syrup

For the pan sauce

½ cup pomegranate juice
1 tbsp apple cider vinegar
½ cup bone broth
1 tbsp arrowroot starch
1 tbsp cold water

For serving

2 tbsp fresh thyme leaves or flat-leaf parsley, roughly chopped (optional)

Instructions

1
Remove the pork loin from the refrigerator 30 minutes before cooking. Preheat the oven to 425°F (220°C).
2
In a small bowl, combine the thyme, rosemary, ginger, turmeric, Ceylon cinnamon, and 1 tsp of the salt. Pat the pork loin dry with paper towels, rub it all over with 1 tbsp of the olive oil, then press the spice mixture firmly onto all sides.

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