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Cranberry Glazed Pork Tenderloin Recipe

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This Cranberry Glazed Pork Tenderloin recipe features tender, juicy pork complemented by a tangy and sweet cranberry glaze. The pork is seasoned with herbs and spices, seared to lock in flavors, and then roasted to perfection. The homemade cranberry glaze adds a vibrant, festive touch, making it an ideal dish for holiday meals or special gatherings.

Ingredients

For the Pork Tenderloin:

  • 1.5 to 2 pounds pork tenderloin
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme or 1 tablespoon fresh thyme

For the Cranberry Glaze:

  • 1 cup fresh or frozen cranberries
  • 1/2 cup sugar or honey for a healthier option
  • 1/2 cup chicken broth
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon ground cinnamon
  • Salt and pepper to taste

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the pork tenderloin.
  2. Season the Pork: Pat the pork tenderloin dry with paper towels, then rub it evenly with olive oil. Season generously with salt, pepper, garlic powder, onion powder, and thyme to enhance its flavor.
  3. Sear the Pork: Heat an oven-safe skillet over medium-high heat. Add the pork tenderloin and sear each side for 2-3 minutes until it develops a golden-brown crust, which locks in the juices.
  4. Make the Cranberry Glaze: In a saucepan, combine cranberries, sugar, chicken broth, balsamic vinegar, Dijon mustard, ground cinnamon, salt, and pepper. Simmer this mixture over medium heat until the cranberries burst and the sauce thickens, about 10-15 minutes. Remove from heat and set aside.
  5. Roast the Pork: Pour half of the cranberry glaze over the seared pork in the skillet. Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the internal temperature reaches 145°F (63°C). Halfway through roasting, baste the pork with the remaining glaze for extra flavor.
  6. Rest the Pork: Remove the skillet from the oven and let the pork rest for 5-10 minutes. This helps redistribute juices, ensuring the meat stays moist and tender.
  7. Serve: Slice the pork tenderloin into medallions, drizzle with the remaining cranberry glaze, and garnish with fresh herbs if desired for an elegant presentation.

Notes

  • Use fresh or frozen cranberries according to preference or availability; frozen cranberries will work just as well.
  • Honey can be substituted for sugar in the glaze for a healthier or more natural sweetness.
  • Use an instant-read meat thermometer to ensure the pork is cooked to a safe internal temperature of 145°F (63°C).
  • Resting the pork after roasting is crucial for juicy meat and easier slicing.
  • Oven-safe skillet is necessary for searing and roasting without transferring the pork between pans.

Find it online: https://mealoria.com/cranberry-glazed-pork-tenderloin-recipe/