5.0 from 75 votes
Cranberry Pork Tenderloin
Looking for an easy and delicious recipe? You have to try this easy Cranberry Pork Tenderloin Recipe! It is packed with flavor!
Prep Time
5 mins
Cook Time
6 hrs
Total Time
6 hrs 5 mins
Servings: 4
Calories: 338 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 1-1.5 pounds pork tenderloin
- salt and pepper (to taste)
- 3/4 teaspoon garlic powder
- 2 tablespoons vegetable oil
- 1 cup cranberry sauce (canned or homemade)
- 2 tablespoons soy sauce
- 1 tablespoons balsamic vinegar
- 2 tablespoons brown sugar
- 1 prig fresh Rosemary (or 1 teaspoon dried rosemary)
- 1 teaspoon orange zest (optional)
Instructions
- Preheat the oven to 375°Fahrenheit.
- Season the pork tenderloin with salt, pepper, and garlic powder.
- Heat oil in a large, oven-safe skillet over medium-high heat. Add the pork and sear on all sides until golden brown, about 2-3 minutes per side.
- In a bowl, mix together cranberry sauce, soy sauce, balsamic vinegar, and brown sugar. Add orange zest if using.
- Pour the cranberry sauce mixture over the pork in the skillet. Place the rosemary sprig on top.
- Bake in the preheated oven for 20-25 minutes, or until the pork reaches an internal temperature of 145°F.
- Remove the pork from the oven, let it rest for a few minutes, then slice. Serve the pork slices with the cranberry sauce from the skillet and enjoy!
Cup of Yum
Notes
- Searing the Pork: Searing the pork on all sides before baking is crucial for developing depth of flavor and creating a nice crust. Ensure the skillet is hot before adding the pork.
- Sugar: Adjust the sweetness of the sauce to taste by altering the amount of brown sugar.
- Garlic: I do not recommend using fresh minced garlic during the searing process in this recipe, as it can easily burn due to the high heat required. If you prefer to use fresh minced garlic instead, consider adding it to the sauce just in case.
- Internal Temperature: Pork tenderloin should be cooked to an internal temperature of 145°F (63°C) for optimal tenderness and juiciness. Avoid overcooking to prevent the meat from drying out.
- Resting the Meat: Allowing the pork to rest for a few minutes after baking is essential for retaining its juices. Cutting the pork too soon after cooking can cause it to dry out.
- Crock Pot Instructions: You can easily cook this pork tenderloin in the crock pot instead of baking in the oven. After browning the pork tenderloin, cook on low for 4-5 hours until the pork reaches an internal temperature of 145 degrees F.
Nutrition Information
Calories
338kcal
(17%)
Carbohydrates
36g
(12%)
Protein
25g
(50%)
Fat
11g
(17%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
74mg
(25%)
Sodium
568mg
(24%)
Potassium
505mg
(14%)
Fiber
1g
(4%)
Sugar
29g
(58%)
Vitamin A
34IU
(1%)
Vitamin C
1mg
(1%)
Calcium
18mg
(2%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 338
% Daily Value*
| Calories | 338kcal | 17% |
| Carbohydrates | 36g | 12% |
| Protein | 25g | 50% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 74mg | 25% |
| Sodium | 568mg | 24% |
| Potassium | 505mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 29g | 58% |
| Vitamin A | 34IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 18mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.