Warm & Familiar Cranberry Glazed Pork Tenderloin Recipe

There’s something undeniably comforting about the combination of juicy pork tenderloin paired with a vibrant, slightly sweet cranberry glaze. It’s the kind of dish I reach for when I want to impress guests without spending hours in the kitchen — trust me, this Cranberry Glazed Pork Tenderloin Recipe strikes the perfect balance between simplicity and sophistication.

I love the way the glaze transforms during cooking: those fresh cranberries soften and burst, releasing a fragrant, tangy syrup that coats the tender pork with a glossy finish. You’ll notice how the cinnamon and balsamic vinegar add a subtle warmth and depth, elevating the dish beyond your typical weeknight dinner.

Whether you’re serving this for a cozy family dinner or a small holiday gathering, the flavors here are comforting and layered—each bite revealing that crisp-edged roast crust and a velvety, juicy center. Let’s dive into the details so you can nail this dish effortlessly on your next cook day.

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Standout Details

Comfort meets flavor: Cozy, rich, and balanced.
Beginner-friendly: Clear steps built for real kitchens.
Flexible: Easy swaps for ingredients you already have.
Meal-prep happy: Stores well without losing texture.

Ingredient Breakdown

Flat lay of a fresh whole pork tenderloin, a small white bowl of golden olive oil, a few whole garlic cloves beside a small white bowl of garlic powder, a small white bowl of onion powder, a sprig of fresh thyme, a small white bowl filled with fresh bright red cranberries, a small white bowl of white granulated sugar, a small white bowl of clear chicken broth, a small white bowl of deep brown balsamic vinegar, a small white bowl of pale yellow Dijon mustard, a small white bowl of ground cinnamon, and a pinch of coarse salt and cracked black pepper together in a white ceramic bowl, all placed with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354639359234015250 — Cranberry Glazed Pork Tenderloin, cranberry glazed pork recipe, festive pork tenderloin with cranberries, easy pork dinner with cranberry glaze, juicy pork with fruit glaze

Pork tenderloin (1.5 to 2 pounds): A lean, tender cut that roasts quickly and stays juicy when cooked right.
Olive oil (2 tablespoons): Helps create that crisp, golden exterior and carries herbs’ flavor.
Salt and pepper: Essential for seasoning and enhancing natural pork flavor.
Garlic powder & onion powder (1 teaspoon each): Provide savory depth without overpowering.
Dried thyme (1 teaspoon) or fresh thyme (1 tablespoon): Adds a subtle herbal lift, balancing sweet and savory notes.
Fresh or frozen cranberries (1 cup): The star of the glaze, bringing bright, tart freshness.
Sugar (1/2 cup) or honey: Sweetens and balances cranberries’ acidity; honey gives a floral nuance and is a healthier swap.
Chicken broth (1/2 cup): Adds savory richness and helps the glaze simmer smoothly.
Balsamic vinegar (1 tablespoon): Lends tangy complexity and a slight molasses undertone.
Dijon mustard (1 teaspoon): Sharpens the glaze, cutting through sweetness.
Ground cinnamon (1/4 teaspoon): Warms and layers spice without overwhelming.
Salt and pepper to taste: Brings balance to the glaze.

Before You Start

Getting organized before you begin makes all the difference. I like to gather all my ingredients, measure them out, and have a clean oven-safe skillet handy. Preheating the oven to 400°F (200°C) early lets it reach temperature without delay so your pork roasts evenly.

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Kitchen Setup

The tools that make Cranberry Glazed Pork Tenderloin Recipe easier, faster, and cleaner—plus optional add-ons if you love efficiency.

How to Make Cranberry Glazed Pork Tenderloin Recipe

A white rectangular plate holds a sliced piece of grilled meat with a browned and slightly charred outer layer, arranged in five thick slices side by side. The meat is covered with a glossy dark red sauce filled with whole and crushed red berries spread evenly over and around the meat on the plate. On top of the meat slices, there is a fresh green rosemary sprig placed lengthwise, adding a bright contrast to the deep red berries and sauce. The dish sits on a white marbled surface with soft warm candle lights blurred in the background. photo taken with an iphone --ar 2:3 --v 7 — Cranberry Glazed Pork Tenderloin, cranberry glazed pork recipe, festive pork tenderloin with cranberries, easy pork dinner with cranberry glaze, juicy pork with fruit glaze

Preheat your oven to 400°F (200°C). This high heat helps create that perfect caramelized crust while roasting the pork evenly.
Pat the pork tenderloin dry with paper towels. Drying ensures the olive oil and spices stick better and helps the pork sear beautifully.
Rub the pork with olive oil, then season generously with salt, pepper, garlic powder, onion powder, and thyme. These aromatics give layers of flavor that you’ll appreciate in every bite.
Heat an oven-safe skillet over medium-high heat. Once hot, sear the pork tenderloin for 2-3 minutes on each side until deeply golden and crisp-edged. This step locks in juices and builds flavor.
Make the cranberry glaze: In a small saucepan, combine cranberries, sugar (or honey), chicken broth, balsamic vinegar, Dijon mustard, cinnamon, salt, and pepper. Simmer gently, stirring occasionally, until the cranberries burst and the sauce thickens to a luscious, velvety consistency (about 10-15 minutes).

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Cook Like a Pro

Make sure your skillet is fully hot before searing to get that beautiful crust—if the pork sticks when you try to flip it, it’s not ready yet. Also, measuring internal temperature with a meat thermometer is key; pulling the pork at 145°F guarantees a juicy, tender result without dryness.

Pour half of the cranberry glaze over the seared pork. This coats the meat, helping it soak up that sweet-tart flavor as it roasts.
Transfer the skillet to the oven and roast for 15-20 minutes, until the pork reaches an internal temperature of 145°F (63°C). Halfway through, baste the pork with more glaze to boost flavor and keep it moist.
Remove the pork from the oven and let it rest for 5-10 minutes. Resting allows the juices to redistribute, making every slice tender and juicy.
Slice the pork tenderloin into medallions, drizzle with the remaining cranberry glaze, and garnish with fresh herbs like thyme or parsley if you like. Serve immediately and savor the layered flavors!

Flavor Variations for Cranberry Glazed Pork Tenderloin Recipe

Cranberry Glazed Pork Tenderloin Recipe - Article Image 2 — Cranberry Glazed Pork Tenderloin, cranberry glazed pork recipe, festive pork tenderloin with cranberries, easy pork dinner with cranberry glaze, juicy pork with fruit glaze

Orange zest & juice: Add a fresh citrus twist for brightness and lift to the glaze.
Swap fresh cranberries for frozen: Frozen work perfectly if fresh aren’t in season; no need to thaw first.
Add a splash of maple syrup instead of sugar or honey: Maple offers a rich, woodsy sweetness that pairs beautifully with cinnamon.
Top with toasted walnuts or pecans: For crunch and nuttiness that contrasts the tender pork.
Use fresh rosemary instead of thyme: Gives a piney, fragrant edge that complements pork nicely.
Make it smoky: Stir in a dash of smoked paprika in the glaze to add depth and warmth.

Storage, Freezer & Reheat Tips

Refrigerate cooked pork and glaze separately: Keeps the crust from softening too much.
Store in airtight containers for up to 3 days: Pork stays juicy, and glaze flavors meld nicely with time.
Freeze sliced pork and glaze in separate containers: Lasts up to 3 months; thaw overnight in the fridge.
Reheat gently in a low oven (275°F) or covered skillet: Avoid microwave heating which can dry out meat.
When reheating, brush more glaze on pork: Revives moisture and intensifies flavor.