0 from 0 votes
Cranberry Pork Tenderloin Recipe
This Cranberry Pork Tenderloin marries the savory richness of pork with the tart sweetness of cranberries and apples, enhanced by a medley of warm spices, creating a delightful balance of flavor and comfort for your holiday dinner.
Prep Time
10 mins
Cook Time
1 hr 10 mins
Additional Time
10 mins
Total Time
1 hr 35 mins
Servings: 6
Calories: 376 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 3 pound pork loin
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 cup chopped apples
- 1 cup fresh cranberries
- 1/2 cup apple cider
- 1/4 cup apple cider vinegar
- 1/4 cup Dijon mustard
- ¼ cup brown sugar
- 1 tablespoon cornstarch optional
- 1-2 sprigs fresh thyme
- 1-2 sprigs
- 2-3 sage leaves
Instructions
Prepare the Pork Loin:
- Preheat your oven to 375°F (190°C).
- Season the pork loin generously with salt and pepper on all sides.
Cup of Yum
Prepare the Cranberry Glaze:
- In a small saucepan, combine cranberries, apples, apple cider, apple cider vinegar, brown sugar, Dijon mustard.
- Bring the mixture to a boil, then reduce the heat and simmer for 10-15 minutes or until the cranberries break down, and the sauce thickens.
- Use a spoon or potato masher to lightly mash the cranberries, releasing their juices into the glaze. If you want a smoother sauce, you can strain it.
- If the glaze isn’t thick enough, you can mix a little water into the corn starch and stir into the sauce. This is optional and may not be necessary if the sauce is thick.
Bake the Pork Loin:
- Place the pan in the oven and roast for 30.
- Pour half of the glaze over the pork loin in a pan and add some sprigs of herbs.
- Continue baking for another 30 minutes, or until the internal temperature reaches 145°F (63°C).
- Baste the pork with the glaze every 10 to 15 minutes for maximum flavor.
Rest and Serve:
- Let the pork loin rest for at least 10 minutes after removing it from the oven. This allows juices to redistribute, keeping the meat moist.
- Slice the pork and serve with the remaining glaze drizzled on top.
- Garnish with fresh thyme or rosemary for added aroma and color.
Notes
- Searing the pork: Searing the pork loin is optional but it adds a caramelized crust and locks in the juices.
- Avoid Overcooking: Pork loin can dry out quickly. Use a meat thermometer to check doneness, pulling it from the oven at 145°F.
- Adjust Sweetness: If you prefer a sweeter glaze, add a bit more brown sugar or honey.
- Make It Ahead: The cranberry glaze can be made a day in advance, saving time on the day of cooking.
- This cranberry-glazed pork loin pairs well with mashed potatoes, roasted vegetables, or a winter salad. Enjoy!
- Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.
Nutrition Information
Calories
376kcal
(19%)
Carbohydrates
18g
(6%)
Protein
51g
(102%)
Fat
10g
(15%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.002g
Cholesterol
143mg
(48%)
Sodium
1005mg
(42%)
Potassium
945mg
(27%)
Fiber
2g
(8%)
Sugar
14g
(28%)
Vitamin A
46IU
(1%)
Vitamin C
4mg
(4%)
Calcium
34mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 376
% Daily Value*
| Calories | 376kcal | 19% |
| Carbohydrates | 18g | 6% |
| Protein | 51g | 102% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 143mg | 48% |
| Sodium | 1005mg | 42% |
| Potassium | 945mg | 20% |
| Fiber | 2g | 8% |
| Sugar | 14g | 28% |
| Vitamin A | 46IU | 1% |
| Vitamin C | 4mg | 4% |
| Calcium | 34mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.