Try this recipe and several other simple, time-saving holiday suppers.


  • 1 cup Frozen or fresh whole cranberries (not dried)
  • 1 Tbsp Dijon mustard
  • 1 Tbsp Reduced-sodium soy sauce
  • 1 Tbsp Molasses or 2 tsp stevia
  • 1 Tbsp Rosemary, chopped
  • 1 3 lb raw pork loin, brought to room temperature


  1. Place cranberries in a food processor, and roughly chop. Add mustard, soy sauce, molasses, and rosemary. Pulse until a thick sauce forms.
  2. Place pork loin in a 7x11" baking dish. Using a spatula, spread cranberry mixture over the top of loin and bake 40 to 45 minutes until pork is cooked through and no longer translucent pink in the center.
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