Cranberry Glazed Pork Loin

Preheat oven to 400ºF. Spray a 9×13 baking dish with cooking spray and set aside.

Heat a large skillet over medium-high heat. Pour in olive oil and allow to warm. Meanwhile, season pork loin on all sides with salt and pepper. Once the pan is hot, place pork in the pan and sear on all sides until brown (this should take about 5–8 minutes). Remove pork to a plate lined with paper towel and set aside.

Reduce heat on skillet to medium-low and pour in chicken broth. With a whisk, scrape up all burnt on pork pieces from the bottom of the pan. Once scraped up, add orange juice, cranberries, salt, balsamic vinegar and brown sugar to the pan and simmer 5 to 10 minutes, crushing cranberries in the sauce as they pop and soften. Once the cranberries have softened and are all crushed, turn heat off pan.

Place the seared pork on the prepared baking dish. Top the pork loin with about ¼ of the prepared cranberry sauce. Place pork in the preheated oven and cook 20 to 30 minutes or until a thermometer inserted into the center of the loin reads 145ºF.

Remove the cooked pork from the oven and allow to rest for 5 minutes. Slice pork and serve with remaining cranberry sauce on the side.

Note: Depending on the thickness of your pork loin, it may take more or less time to cook than indicated. Mine were relatively small and took about 20–25 minutes.