Great Tastes of Manitoba

Coffee-crusted Pork Loin with Cranberry Marmalade

90 minutes
Prep: 30 minutes | Cook: 60 minutes | Servings: 8


  • 1 pork loin, centre roast, boneless, about 2 lb (1 kg)
  • 2 tsp (10 mL) canola oil
  • 1 Tbsp (15 mL) EACH ground coffee and chili powder
  • 2 tsp (10 mL) packed brown sugar
  • 1 tsp (5 mL) EACH ground cinnamon and salt
  • ½ tsp (2 mL) dried oregano leaves


  • 2 ½ cups (625 mL) frozen cranberries
  • ½ cup (125 mL) granulated sugar
  • ¼ cup (50 mL) packed brown sugar
  • ¼ cup (50 mL) EACH spiced rum and cranberry juice
  • 2 Tbsp (30 mL) lemon juice
  • 1 tsp (5 mL) lemon zest

Directions for the Pork:

  1. Place roast on cutting board and brush all sides with oil. Set aside.
  2. In small bowl, thoroughly combine remaining ingredients. Rub all sides of roast with spice mixture. Place roast in resealable plastic bag and refrigerate 12-24 hours.
  3. When ready to cook, remove roast from refrigerator and allow to sit at room temperature for 1 hour.
  4. Preheat oven to 350°F. Place roast on rack in shallow roasting pan. Roast, uncovered, until instant-read thermometer registers 155°F, 55-60 minutes.
  5. Transfer roast to cutting board. Tent loosely with foil and let rest 5 minutes before carving into ¼-inch thick slices.
  6. Serve with Cranberry Marmalade.

Directions for the marmalade:

  1. In medium saucepan, combine cranberries, sugars, rum and juices. Bring mixture to a boil over medium-high heat. Stir to dissolve sugars.
  2. Reduce heat to medium-low. Cover and simmer for 10 minutes, stirring occasionally.
  3. Remove saucepan from heat and mash cranberries slightly with back of cooking spoon.
  4. Stir in lemon zest and allow mixture to cool to room temperature. Mixture will thicken as it cools.
  5. Transfer to glass bowl or plastic container. Cover and chill for at least 2 hours. Marmalade can be made ahead and stored in refrigerator for up to 3 days or frozen for future use (Makes 1 ¾ cups).

Pairs well with Guinness Draught

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