THIS RECIPE TRANSFORMS an affordable cut into an occasion-worthy centerpiece: a juicy, thoroughly seasoned pork loin burnished with a bright, tart cranberry glaze. The almost-candied, caramelized, savory-sweet edges of the roast make a delectable crust.
The failproof recipe for achieving these impressive results hinges on some key steps. Since pork loin is a lean cut with subtle flavor, it requires careful treatment. Salting the pork at least 12 hours before roasting ensures that it is well seasoned and helps keep the meat tender and juicy. Cranberries and pork both pair beautifully
