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Best-Ever Pork Tenderloin
This pork tenderloin is juicy, tender, and exploding with flavor. The cranberry reduction can be made hours in advance. Our pork rub is easy to prepare and great to have on hand for future pork recipes! We serve this with our sautéed white beans and spinach for a wonderful meal.
Prep Time
15 mins
Cook Time
15 mins
Additional Time
10 mins
Total Time
1 hr
Servings: 4
Calories: 184 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 1 1 lb pork tenderloin
- kosher salt
- ½ cup pork rub
- 1 cup cranberry juice 100% juice
- ¼ cup molasses
- ¼ cup sherry wine vinegar
Instructions
- Place the tenderloin on a cutting board and liberally sprinkle salt all over it (see NOTES regarding salt). Next, sprinkle the rub all over the tenderloin, using your fingers to help press it into the surface of the meat. Place in a dish and cover with plastic wrap. Refrigerate for 1 to 2 hours, or up to overnight.
- In a medium saucepan over medium heat, bring the pure cranberry juice to a strong simmer. Simmer until reduced by about a quarter (usually about 10 minutes). Add the molasses and Sherry vinegar and simmer for another 5 to 10 minutes, until it is thick enough to coat the back of a spoon and has reduced another quarter cup (half cup reduction in total). Pour about half of the "mop" into a vessel to save for serving tableside. You'll use the rest for "mopping" the tenderloin as it cooks.
- Heat your grill to medium heat. Add the marinated meat directly over the heat. Brush on the "mop" and grill for about 8 minutes, or until grill marks appear on the underside. Turn the tenderloin over, brush with the mop, and cook another 8 to 10 minutes, or until an internal temperature of 135 to 140°F is reached. Brush on the mop several times during the grilling process.
- Remove the meat from the grill and place on a cutting board. Use some of the reserved mop to brush another layer of the mop over the top of the tenderloin. Allow the tenderloin to rest for about 10 minutes.
- Cut the meat into ½-inch slices and serve immediately, passing the extra cranberry reduction mop at the table.
Cup of Yum
Notes
- See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.
- subscribe to our YouTube channel.
- If using purchased pork rub, check the label to see the salt content. Our pork rub does not include salt, which is why we salt the loin before adding the rub. If using a purchased rub that includes salt, you'll want to pull back on the amount of salt you apply. You may not need to apply any.
- You can roast the tenderloin in the oven at 425°F for about 25 minutes, or until an internal temperature of 135 to 140°F is reached. If desired, you can sear the tenderloin first in a hot skillet (with a little oil), and then finish it off in the oven. Brush with the mop every 5 to 10 minutes.
- Leftovers make amazing sandwiches! Leftovers will keep (covered) in the fridge for up to 5 to 7 days.
Nutrition Information
Calories
184kcal
(9%)
Carbohydrates
43g
(14%)
Protein
3g
(6%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
0.4g
Cholesterol
0.2mg
(0%)
Sodium
18mg
(1%)
Potassium
565mg
(16%)
Fiber
3g
(12%)
Sugar
24g
(48%)
Vitamin A
807IU
(16%)
Vitamin C
10mg
(11%)
Calcium
344mg
(34%)
Iron
12mg
(67%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 184
% Daily Value*
| Calories | 184kcal | 9% |
| Carbohydrates | 43g | 14% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 0.4g | 2% |
| Cholesterol | 0.2mg | 0% |
| Sodium | 18mg | 1% |
| Potassium | 565mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 24g | 48% |
| Vitamin A | 807IU | 16% |
| Vitamin C | 10mg | 11% |
| Calcium | 344mg | 34% |
| Iron | 12mg | 67% |
* Percent Daily Values are based on a 2,000 calorie diet.