Cranberry Glazed Pork Tenderloin

Cranberry Glazed Pork Tenderloin is the perfect winter dish to bring warmth and festive flavors to your table. The tender pork combined with a vibrant, sweet-tart cranberry glaze creates a mouthwatering balance that impresses guests and delights family members alike. It is simple enough for a weeknight meal yet elegant enough for special occasions around the holidays.

I first made this during a holiday dinner when I wanted something different than the usual roast. The cranberry glaze wowed everyone and now it’s a dish I come back to every winter.

Ingredients

• Pork tenderloin: weighing one and a half to two pounds the lean, tender cut ensures juicy results
• Olive oil: helps sear the pork while adding subtle richness
• Salt and pepper: simple seasoning to bring out the natural flavors
• Garlic powder and onion powder: these build a savory aroma and depth
• Dried thyme or fresh thyme: provides an earthy herbal note essential to the overall profile
• Fresh or frozen cranberries: the star of the glaze offering tartness and vibrant color choose fresh if you want a brighter tang
• Sugar or honey: balances the tart cranberries with sweetness honey gives a more complex flavor and a healthier option
• Chicken broth: adds savory moisture and helps create the sauce’s base
• Balsamic vinegar: introduces a mild acidity that deepens the glaze’s flavor
• Dijon mustard: gives a slight sharpness and creaminess for balance
• Ground cinnamon: adds warmth and subtle spice that enhances the winter theme

Step-by-Step Instructions

Prepare the Pork Tenderloin:

Preheat your oven to four hundred degrees Fahrenheit or two hundred degrees Celsius. Pat the pork tenderloin dry with paper towels to ensure a good sear. Rub it with olive oil, then season generously with salt, pepper, garlic powder, onion powder, and thyme to develop a flavorful crust.

Sear the Pork:

Heat a small amount of olive oil in an oven-safe skillet over medium-high heat. Place the pork tenderloin in the skillet and sear each side for about two to three minutes until a golden brown crust forms. This step locks in the juices and adds a delicious depth of flavor.

Make the Cranberry Glaze:

In a saucepan set over medium heat, combine the cranberries, sugar or honey, chicken broth, balsamic vinegar, Dijon mustard, ground cinnamon, salt, and pepper. Stir occasionally as the mixture comes to a simmer. Cook until the cranberries burst and the sauce thickens, about ten to fifteen minutes. Remove from heat once ready.

Roast the Pork:

Pour half of the cranberry glaze over the seared pork in the skillet and save the remaining half to serve later. Transfer the skillet to the preheated oven and roast the pork for fifteen to twenty minutes. Baste the pork with the glaze once halfway through cooking. Use a meat thermometer to check for an internal temperature of one hundred forty-five degrees Fahrenheit or sixty-three degrees Celsius.

Rest and Serve:

When cooked, take the pork out of the oven and let it rest for five to ten minutes. Resting allows the juices to redistribute and results in moist, tender slices. Slice the pork tenderloin into medallions and drizzle with the remaining cranberry glaze. Garnish with fresh herbs if desired for an added touch.

Save

My favorite part is the cranberry glaze because of how it transforms the dish from everyday pork to something festive and bright. One winter, this dish became a favorite at our family gathering when my kids proudly helped brush the glaze over the meat.

Storage Tips

Store any leftover cranberry glazed pork tenderloin in an airtight container in the fridge for up to three days. Reheat gently in the oven or microwave to avoid drying out the meat. The glaze keeps well refrigerated and can add excitement to sandwiches or salads made with the leftovers.

Ingredient Substitutions

You can swap pork tenderloin for pork loin or even thick pork chops, remembering to adjust cooking times accordingly. Use maple syrup instead of honey for a different subtle sweetness in the glaze. If you do not have chicken broth, vegetable broth or water with a splash of soy sauce also works in a pinch.

Serving Suggestions

Serve this dish alongside roasted root vegetables such as carrots, parsnips, or sweet potatoes for a full winter meal. Creamy garlic mashed potatoes or polenta pairs wonderfully with the tangy glaze. A fresh winter salad with mixed greens and a citrus dressing offers a crisp, light complement.

Cultural Context

Cranberries have long been a holiday staple in many North American traditions, symbolizing the harvest season and festive gatherings. Pairing cranberries with pork is a classic flavor pairing rooted in balancing rich meats with tart fruit to brighten the palate, particularly in colder months.

Pro Tips

• Always sear the pork to lock in juices and create a flavorful crust.
• Do not skip resting the meat after cooking to keep it tender and juicy.
• Adjust the sweetness of the glaze gradually, tasting as you go, to suit your preference.

Common Recipe Questions

→ Can other pork cuts be used?

Yes, pork loin or chops are suitable substitutes, but adjust cooking time to cook thoroughly without drying out.

→ Is it possible to prepare the glaze in advance?

Absolutely. The cranberry glaze can be made ahead and refrigerated for up to one week for convenience.

→ How can the glaze be made sweeter?

Increase the sugar or substitute honey to elevate the sweetness according to your preference.

→ What should I do with leftovers?

Store leftovers in an airtight container in the refrigerator up to three days. Reheat gently or incorporate into salads and sandwiches.

→ Why is searing the pork important?

Searing locks in juices and develops a rich flavor and appealing color, enhancing the overall dish.

→ How do I ensure the pork stays tender and juicy?

Let the pork rest after roasting for 5-10 minutes to allow the juices to redistribute evenly before slicing.