This post was sponsored by Better Than Bouillon as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.
Yes, the holidays are looking a lot different this year. I think it will be the first time that we ever spend actual Thanksgiving day at our own home, rather than with the larger family. I know you’ve been hearing (or reading) this over and over, but that does not mean the day has to be any less special! If anything, indulgences and comfort foods have taken on extra meaning this year. That’s where this pork roast comes into play.
It is also Henry’s first Thanksgiving, and I am looking forward to introducing him to our myriad of holiday traditions, while still saving myself some time by fitting in cooking and baking between his naps.
If you are a smaller family or if you don’t plan on making a whole turkey, then I hope that you find this Thanksgiving pork roast recipe extra inspiring. It is really good on any day, but made extra festive by the savory cranberry and onion chutney made with the sautéed onion base by Better Than Bouillon! Look for further inspiration on the Better Than Bouillon feed here.
And since you’ll be making both the pork roast and the cranberry sauce all at once, it will be a double win on a busy day. You really get the concentrated, “cooked all day,” deep onion flavor with Better Than Bouillon which helps bring a new depth of flavor to the cranberry sauce – I’m excited for you to try it out!
- 4 lbs boneless pork loin roast, tied
- 6-8 pearl onions, peeled
- 2 cups cranberries
- 0.5 cup orange juice
- 1 teaspoon orange zest
- 4 tablespoons honey
- 5 tablespoons sugar
- 0.5 teaspoon salt
- 1 tablespoon sautéed onion Better than Bouillon
- 0.25 teaspoon cinnamon
- Make the cranberry and onion chutney first. Add all of the ingredients to a medium saucepan; cook and stir over medium heat until cranberries have burst and the sauce has thickened. Set aside.
- Score the fat on top of the roast using a sharp knife in a criss-cross pattern, and season lightly with salt and pepper. Put the pearl onions around the roast.
- Preheat oven to 350F, place the roast into a roasting pan and cook for 1 hour.
- After one hour, spoon about half a cup of cranberry sauce over the roast. It's great if it covers the pork and the onions too so, no need to be too precise! Continue to roast for about another 45 to 60 minutes until internal temperature reaches 155F.
- Let the pork rest at least 15 minutes before cutting. Serve with extra cranberry and onion chutney on the side.
One pan, one pot, and a whole lot of delicious right there – the pork is juicy and full of autumnal flavors. I would be excited to hear if this dish finds its way to your holiday table this year.
Happy Thanksgiving, everybody!