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.

Course Main Dishes

Cuisine American

Keyword Cranberry Pork Tenderloin

Prep Time 10

Cook Time 1 15

Rest 10

Total Time 1 35

Servings

Calories 376kcal

Author Michele @ Flavor Mosaic

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

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.

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