Cranberry Apple Pork Loin

Prep Time: 10 minutes

Cook Time: 60 minutes

Autumn is a festive time when we can enjoy the holidays with family and friends, and what better way to spend that time than enjoying a nice, home-cooked meal? This Cranberry Apple Pork Loin dish is a delicious culinary concoction that captures the essence of fall flavors – perfect to serve with any holiday meal!


  • 3½ lb. boneless pork loin
  • Swimmin’ in Smoke Booty Shake, to taste
  • 1 large sweet onion, quartered
  • 1 large Granny Smith apple, peeled, cored and quartered


  • 14 oz. can jellied cranberry sauce
  • 4 oz. sugar free apple sauce
  • 1½ cups unsweetened apple juice
  • 1 tbsp. dried minced garlic
  • 2 tsp. white pepper
  • 2 tbsp. butter


Generously season all sides of pork loin with Swimmin’ in Smoke Booty Shake. In medium sauce pot, simmer all sauce ingredients until reduced, about 5 minutes. Place pork in lightly greased roasting pan. Lining pan with foil is recommended for easy clean up. Surround pork with apples and onions. Pour on sauce. Now you’re ready for the Pacific Living Outdoor Oven for 60 minutes at 350°F (177°C).

When the meat reaches an internal temperature around 140°F (60°C) pull it off, cover it and let it rest for 5 to 10 minutes before serving. U.S.D.A. safe is 145°F (64°C). Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. A Maverick ProTemp Instant Read Thermometer is recommended for checking meat temps.

Recipe from Pacific Living.

More Recipes

Donut Burger

Combining two radically different flavors is a masterful art and this recipe does just that in the most unique way. Grilling the burger patties and bacon gives a smoky, savory taste. Using glazed donuts for buns adds just the right amount of sweetness...

» Continue

Sautéed Mushroom Persillade

Persillade sounds fancier than it is, which is perfect when you tell you’re guests you’re having sautéed mushroom persillade. They’ll think you slaved hours on a delicious side dish that took a few minutes.

» Continue