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Fall is in the air, holidays are around the corner, and we’re craving warm, comforting dishes. This Cranberry Pork Tenderloin with cranberry glaze is the epitome of holiday indulgence.
The sweet-tart cranberry glaze, infused with the robust flavors of apple cider, apples, and warm spices, perfectly complements the succulent pork.
It’s a dish that’s as beautiful as it is delicious, making it the ideal centerpiece for any holiday dinner, whether it be for Thanksgiving dinner or Christmas dinner. It’s likely to become one of your favorite Pork Recipes.
Table of Contents
Why You’ll Love This Recipe
- Seasonal Flavors: This recipe perfectly captures the autumn vibe of the holiday season with cranberries, apples, and a pork roast for a holiday dinner for Thanksgiving or Christmas. If you want a recipe that uses red wine, check out this Cranberry Pork Recipe.
- Easy Preparation: Simple yet sophisticated, this is an easy recipe, ideal for busy cooks. It can make an easy weeknight meal.
- Impressive Presentation: You spent hours, but the fresh cranberries are the secret. This main dish truly makes an elegant meal for your holiday table.
- Versatility: Works for both casual dinners and festive gatherings.
Why This Recipe Works
The secret to this recipe’s success lies in a few key techniques:
- Searing the Pork: Searing the pork tenderloin before roasting locks in the juices and adds a delicious caramelized crust.
- Using Fresh Cranberries: Fresh cranberries provide vibrant color and a burst of tartness that elevates the homemade cranberry sauce, perfect for Christmas dinner.
- Balancing Flavors: The sweetness of the brown sugar and apple cider is balanced by the tartness of the cranberries and the acidity of the apple cider vinegar.
Equipment
Ingredients & Substitution Notes
Refer to the printable recipe card at the end of the post for detailed ingredients and measurements.
- Pork Tenderloin: A boneless pork loin roast is the ideal cut for this recipe. However, two pork tenderloins, like I used, could be substituted for a quicker cooking time.
- Fresh Cranberries: For the best flavor, use fresh cranberries. However, you can substitute them with frozen cranberries, which can be used directly from the freezer. Another option is to rehydrate dried cranberries if you don’t have fresh ones.
- Apple Cider: Apple cider adds a warm autumn flavor to the glaze. Substitute it with apple juice, but the flavor will differ slightly.
- Brown Sugar: Dark brown sugar adds a rich molasses flavor to the glaze. Light brown sugar can be used as a substitute.
- Dijon Mustard: Dijon mustard adds a tangy flavor to the glaze. You can substitute it with whole-grain mustard or yellow mustard.
How To Make Cranberry Pork Tenderloin
Prepare the Pork: Preheat your oven to 375°F (190°C). Season the pork tenderloin generously with salt and pepper on all sides.
Make the Cranberry Glaze
Combine cranberries, apples, apple cider, apple cider vinegar, brown sugar, and Dijon mustard in a small saucepan.
Bring the mixture to a boil, then reduce heat and simmer for 10-15 minutes, or until the cranberries burst and the sauce thickens. Use a spoon or potato masher to lightly mash the cranberries lightly, releasing their juices into the glaze. If desired, strain the glaze for a smoother consistency.
Roast the Pork Tenderloins
Place the pork in a roasting pan, pour half of the glaze over the top of the pork loin, and roast in the preheated 375°F oven for 30 minutes. Baste the pork loin with the remaining glaze and continue roasting for 30-40 minutes more until an instant-read thermometer inserted into the thickest part of the pork loin reads 145°F (63°C).
Rest and Serve: Remove the pork from the oven and let it rest for 10-15 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful pork loin. Serve the pork loin with the remaining cranberry glaze.
Recipe Tips
- Glaze Consistency: If your glaze seems too thin, a little cornstarch slurry can thicken it nicely.
- Herbs: Fresh thyme and sage add a depth of flavor but dried can work if fresh isn’t handy.
- For a richer flavor, consider searing the pork loin before roasting.
- Don’t overcook the pork loin. It should be juicy and tender, not dry.
- If the glaze is too thin, you can thicken it by making a cornstarch slurry with cornstarch and water.
- For more intense flavor, add a pinch of cinnamon, nutmeg, or cloves to the glaze.
Variations
- Spice It Up: Add a pinch of cayenne or chili flakes for a spicy twist.
- Orange Zest: Add some orange zest to the glaze for a citrusy note.
- Spicy Cranberry Glaze: To give the glaze a spicy kick, add a pinch of cayenne pepper or red pepper flakes, or make your own Cranberry Sauce.
- Herbed Pork Loin: Add fresh herbs like rosemary, thyme, or sage to the glaze, or rub them on the pork loin before roasting.
- Citrus-Infused Glaze: Add a zest of orange or lemon to the glaze for a bright, citrusy flavor.
What To Serve With Cranberry Pork Tenderloin
This versatile dish pairs well with a variety of sides:
- Classic Sides: Mashed potatoes, Scalloped Potatoes, Cranberry Pecan Stuffing, roasted vegetables, like Brussels Sprouts or Asparagus, and green bean recipes, like Creole Green Beans or Green Bean Casserole
- Hearty Sides: Sweet potato casserole with Marshmallows, Mashed Butternut squash, Acorn Squash, or Summer Squash Casserole.
- Light Sides: Cranberry sauce, Applesauce, and a fresh green salad, like our Apple Walnut Cranberry Salad.
FAQs
Yes, but you’ll need to adjust the cooking times accordingly, as different cuts of meat will cook at different rates.
Resting the pork locks in the juices for a more tender and succulent pork.
Insert a meat thermometer into the thickest part of the pork, the tenderloin, to see if it has reached 145 degrees F.
Yes, you can use frozen cranberries. Add them to the saucepan without thawing.
Yes, you can make the cranberry glaze and store it in an airtight container in the refrigerator for up to 2 days ahead of time.
Storage & Freezing
- Refrigeration: This cranberry pork can be refrigerated for up to 3 days in an airtight container.
- Freezing: Can be frozen for up to 3 months. Thaw in the fridge overnight before reheating.
More Pork Recipes
Explore other pork dishes like BBQ Pulled Pork or Honey Garlic Pork Chops for more delicious ideas.
- Instant Pot Maple Glazed Pork Tenderloin
- Green Pork Tamales
- Instant Pot Pulled Pork Tacos
- Air Fryer Parmesan Pork Chops
- Maple Chipotle Barbecue Pork Tenderloin
If you made this recipe and loved it, please leave a comment and a rating to share your experience with the recipe.
Recipe
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.
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.
Video
Danny Bobb says
The recipe is fine and well-presented, But, the cranberry sauce does not come out the lovely bright red that’s shown in all the photos! Cooking apples and cranberries in apple vinegar and dijon mustard yielded a brownish sauce and fruit the two times I tried. I ended up making an addl separate cranberry sauce without vinegar mustard and I added some of that when I served it.