Print

Cranberry Glazed Pork Tenderloin Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 144 reviews

This Cranberry Glazed Pork Tenderloin recipe features a juicy pork tenderloin seared to perfection and roasted with a tangy, sweet cranberry glaze. The combination of savory herbs and a bright, flavorful cranberry sauce creates a delicious and elegant main dish perfect for any occasion.

Ingredients

For the Pork Tenderloin:

  • 1.5 to 2 pounds pork tenderloin
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)

For the Cranberry Glaze:

  • 1 cup fresh or frozen cranberries
  • 1/2 cup sugar (or honey for a healthier option)
  • 1/2 cup chicken broth
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon ground cinnamon
  • Salt and pepper to taste

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare it for roasting the pork tenderloin.
  2. Season the Pork: Pat the pork tenderloin dry with paper towels. Rub it evenly with olive oil, then season all over with salt, pepper, garlic powder, onion powder, and thyme to flavor the meat.
  3. Sear the Pork: Heat an oven-safe skillet over medium-high heat. Place the pork tenderloin in the skillet and sear it for 2-3 minutes on each side until a golden-brown crust forms. This helps lock in juices and flavor.
  4. Make the Cranberry Glaze: In a saucepan, combine the cranberries, sugar (or honey), chicken broth, balsamic vinegar, Dijon mustard, cinnamon, salt, and pepper. Bring to a simmer over medium heat and cook for 10-15 minutes until the cranberries burst and the sauce thickens. Remove from heat.
  5. Roast the Pork: Pour half of the cranberry glaze over the seared pork in the skillet. Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the internal temperature of the pork reaches 145°F (63°C). Baste the pork with the glaze halfway through roasting to enhance flavor and moisture.
  6. Rest the Pork: Remove the pork from the oven and let it rest for 5-10 minutes. Resting allows the juices to redistribute, ensuring tender, juicy slices.
  7. Serve: Slice the pork tenderloin into medallions. Drizzle with the remaining cranberry glaze and garnish with fresh herbs if desired. Serve warm and enjoy.

Notes

  • Using honey instead of sugar can provide a healthier alternative for the glaze.
  • Ensure the pork reaches an internal temperature of 145°F (63°C) for safe consumption.
  • Resting the pork after roasting is crucial for juicy results.
  • Fresh herbs like thyme or rosemary can be added as garnish for extra aroma and flavor.
  • Leftover cranberry glaze can be stored in the refrigerator for up to 3 days and reheated gently.

Find it online: https://mealsbykate.com/cranberry-glazed-pork-tenderloin-recipe/