Roasted Pork Loin, potatoes with cranberry jelly

My theme for Christmas food this year is red! I could not think of anything better to incorporate to this roast than a lovely cranberry jelly that you can make yourself. (See my next post here for the recipe).

Should you not be fond of pork, then feel free to use the same recipe, but replace with a beef roast instead.

With pork, I always combine thyme and something sweet (in this case cranberries). It takes around an hour to two hours to cook well so do plan well ahead. Best to serve immediately or the pork could dry out. Any juice left from the roast should can be used as gravy.

Roasted pork loin with potatoes and cranberries

Roasted pork loin with potatoes and cranberries

Halfway cooked Pork Loin

Halfway cooked Pork Loin

Preparation time: 20 minutes

Cooking time: 1-2 hours

Serves 4


10ml crushed garlic

Dried and fresh thyme

Salt and black pepper to taste

800g boneless pork loin roast

1/4 cup olive oil

500g small baby potatoes

1 leek, cut into slices

2 onions, sliced

handful of cranberries


  1. Preheat oven to 180°C.

  2. Rub the meat with garlic, thyme, salt and pepper. Use some of the oil to rub onto the meat.

  3. Place the meat in an oven dish, scatter the vegetables around it and add remainder of the oil.

  4. Turning and basting with pan liquids every 30 minutes. Cook until the pork is no longer pink in the centre; about 1-2 hours. Remove roast to a platter and serve with cranberry jelly.

Vegetables for roasting

Vegetables for roasting