Pork Loin Roast with Cranberry Sauce (Smoker or Oven)

Step-by-step instructions.

1. Prep the pork

   Preheat the smoker to 275°F; apple or pecan gives a gentle smoke flavor. Pat the pork dry and trim thick exterior fat to about ¼ inch. Leave the roast whole. Set it fat-side up on a rack over a rimmed pan.

2. Build the herb crust

   Stir together olive oil and Dijon and rub over the pork. Combine salt, pepper, garlic powder, thyme, crushed rosemary, and paprika, then coat all sides evenly. Insert a probe into the center of the thickest part if using one.

3. Smoke to temperature

   Smoke at 275°F for roughly 1½–2½ hours, checking the temperature after 75 minutes. Thickness and your cooker matter more than the clock. Check multiple spots with an instant-read thermometer and remove only when the coolest part reaches 145°F. Keep the cranberry sauce separate so the sugars do not burn on the roast.

4. Simmer the cranberry sauce

   While the pork cooks, combine cranberries, brown sugar, orange juice, and water in a saucepan. Bring to a gentle boil, then reduce the heat and simmer uncovered for 10–15 minutes, stirring occasionally, until most berries burst. Stir in orange zest and vinegar; simmer 1 minute more. Remove from the heat and stir in butter. Taste carefully and add a little more sugar if desired. The sauce thickens as it cools; loosen with a splash of water as needed.

5. Rest and slice

   Transfer the pork to a clean board and tent loosely with foil. Rest 10–15 minutes, always at least 3 minutes after reaching 145°F. Slice across the grain into ¼–½-inch slices. Spoon a little cranberry sauce over the pork and pass the rest at the table.