Cranberry Glazed Pork Tenderloin (Print-Friendly Version)
Tender pork paired with a vibrant cranberry glaze offers a flavorful winter centerpiece for any gathering.
# What You'll Need:
→ Pork Tenderloin
01 -
680 to 900 grams pork tenderloin
02 -
30 milliliters olive oil
03 -
Salt to taste
04 -
Black pepper to taste
05 -
5 milliliters garlic powder
06 -
5 milliliters onion powder
07 -
5 milliliters dried thyme or 15 milliliters fresh thyme
→ Cranberry Glaze
08 -
240 milliliters fresh or frozen cranberries
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100 grams granulated sugar or honey
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120 milliliters chicken broth
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15 milliliters balsamic vinegar
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5 milliliters Dijon mustard
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0.6 milliliters ground cinnamon
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Salt to taste
15 -
Black pepper to taste
# How to Make It:
01 -
Preheat the oven to 200°C. Pat the pork tenderloin dry, rub evenly with olive oil, and season with salt, pepper, garlic powder, onion powder, and thyme.
02 -
Heat olive oil in an oven-safe skillet over medium-high heat. Sear the pork for 2 to 3 minutes on each side until a golden-brown crust forms.
03 -
Combine cranberries, sugar or honey, chicken broth, balsamic vinegar, Dijon mustard, cinnamon, salt, and pepper in a saucepan over medium heat. Simmer, stirring occasionally, until cranberries burst and sauce thickens, approximately 10 to 15 minutes. Remove from heat.
04 -
Pour half of the cranberry glaze over the seared pork in the skillet. Transfer the skillet to the oven and roast for 15 to 20 minutes until the internal temperature reaches 63°C, basting halfway with glaze.
05 -
Remove from oven and allow the pork to rest for 5 to 10 minutes. Slice into medallions and drizzle with remaining cranberry glaze. Garnish with fresh herbs if desired.
# Additional Tips:
01 -
Use a meat thermometer to ensure the pork is cooked to 63°C for optimal juiciness. Letting the meat rest preserves moisture and enhances tenderness.