Sweet & Savory Cranberry Dijon Pork Loin: A Perfect Balance of Flavor

Preheat your oven to 375°F (190°C).
Season the Pork Loin:

Pat the pork loin dry with paper towels to remove any excess moisture.
Rub the pork loin with olive oil and season generously with salt, black pepper, garlic powder, onion powder, and dried thyme (if using).
Sear the Pork Loin:

In a large oven-safe skillet, heat a tablespoon of olive oil over medium-high heat.
Sear the pork loin on all sides for 3-4 minutes per side until golden brown. This step helps lock in the flavors and juices.
Prepare the Cranberry Dijon Glaze:

In a small bowl, whisk together the cranberry sauce, Dijon mustard, honey, apple cider vinegar, olive oil, and cinnamon (if using). The glaze should be smooth and slightly thickened.
Roast the Pork Loin:

Once the pork is seared, pour the cranberry Dijon glaze over the pork loin, making sure it’s evenly coated.
Transfer the skillet to the preheated oven and roast the pork for 25-30 minutes, or until the internal temperature reaches 145°F (63°C). Baste the pork with the glaze every 10 minutes for extra flavor and moisture.
Rest and Slice:

Once the pork is cooked, remove it from the oven and let it rest for 10 minutes before slicing. This helps the juices redistribute and keeps the pork tender.
Serve:

Slice the pork loin into 1-inch thick medallions and drizzle with any remaining cranberry Dijon glaze. Garnish with fresh thyme sprigs for a pop of color and added flavor.
Serving and Storage Tips: