Description
Cranberry Glazed Pork Tenderloin brings festive winter flavor to your holiday table with minimal effort. Succulent pork gets a tangy-sweet coating that makes your dinner guests ask for seconds.
Ingredients
Scale
Main Protein:
- 1.5 to 2 pounds pork tenderloin
Seasonings and Herbs:
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- Salt
- Pepper
Glaze and Supporting Ingredients:
- 1 cup fresh or frozen cranberries
- ½ cup sugar
- ½ cup chicken broth
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- ¼ teaspoon ground cinnamon
Instructions
- Preheat your oven to 400°F. Pat the 1.5 to 2 pounds of pork tenderloin dry with paper towels, ensuring a clean surface for seasoning.
- Rub the tenderloin with 2 tablespoons olive oil. Sprinkle 1 teaspoon each of garlic powder, onion powder, and dried thyme across the entire surface, then season with salt and pepper.
- Heat a skillet over medium-high heat with a touch of olive oil. Carefully place the seasoned tenderloin in the hot skillet and sear for 2-3 minutes on each side until a golden-brown crust develops.
- In a separate saucepan, combine 1 cup cranberries, ½ cup sugar, ½ cup chicken broth, 1 tablespoon balsamic vinegar, 1 teaspoon Dijon mustard, and ¼ teaspoon cinnamon over medium heat.
- Simmer the cranberry mixture for 10-15 minutes, stirring occasionally. Watch as the cranberries burst and the sauce thickens into a glossy glaze.
- Pour half the cranberry glaze over the seared pork in the skillet. Transfer the skillet directly into the preheated 400°F oven.
- Roast the tenderloin for 15-20 minutes, basting with glaze halfway through cooking. Check that the internal temperature reaches 145°F using a meat thermometer.
- Remove the skillet from the oven and let the pork rest for 5-10 minutes. This allows the juices to redistribute throughout the meat.
- Slice the tenderloin into medallions and drizzle with the remaining cranberry glaze. Serve immediately while warm and fragrant.
Notes
- Check the pork’s internal temperature with a meat thermometer to ensure it reaches 145°F for perfect doneness without overcooking.
- For a lower-carb version, replace sugar with a sugar substitute like stevia or monk fruit sweetener in the cranberry glaze.
- Swap out chicken broth with vegetable broth if preparing for a more vegetarian-friendly sauce option.
- Let the pork rest after cooking to keep the meat juicy and tender, allowing the internal juices to redistribute throughout the tenderloin.
- Prep Time: 15-20 minutes
- Cook Time: 30-38 minutes
- Category: Pork
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 245 kcal
- Sugar: 13 g
- Sodium: 210 mg
- Fat: 12 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 9.5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1.5 g
- Protein: 22 g
- Cholesterol: 65 mg