Cranberry Glazed Pork Tenderloin

This cranberry glazed pork tenderloin is perfect for home cooks looking to impress without spending hours in the kitchen. It balances savory and tangy flavors, making it a dish I reach for when I want something special but straightforward on a weeknight.

I first made this after finding fresh cranberries on sale. The result was so good it became an instant favorite for holiday dinners and casual family meals alike.

Ingredients

• pork tenderloin: 1.5 to 2 pounds choose a fresh, firm piece for the best texture
• Olive oil: helps achieve a golden sear and keeps the pork moist
• Salt and pepper: essential for seasoning and enhancing natural flavors
• Garlic powder and onion powder: add depth and a savory base without overpowering
• Dried thyme or fresh thyme: thyme pairs well with pork and adds a subtle herbiness
• Fresh or frozen cranberries: the star of the glaze, fresh cranberries provide brightness while frozen is a convenient substitute
• Sugar or honey: balances the tartness of cranberries honey gives a warmer sweetness
• Chicken broth: adds moisture and creates a rich base for the glaze
• Balsamic vinegar: brings acidity and complexity to the glaze
• Dijon mustard: introduces a little tang and depth to the sauce
• Ground cinnamon: adds warmth and an unexpected hint of spice

Instructions

Preheat Oven:

Preheat your oven to 400 degrees Fahrenheit or 200 degrees Celsius. A hot oven helps seal in the juices during roasting.

Season the Pork:

Pat the pork tenderloin dry with paper towels to ensure a good sear. Rub it all over with olive oil, then season generously with salt, pepper, garlic powder, onion powder, and thyme. This seasoning layer builds flavor beyond just the glaze.

Sear the Pork:

Heat an oven-safe skillet over medium-high heat and add a little olive oil if needed. Place the pork tenderloin in the pan and sear for 2 to 3 minutes on each side until it develops a rich golden crust. This step locks in juices and creates a delicious surface texture.

Make the Cranberry Glaze:

In a medium saucepan combine cranberries, sugar (or honey), chicken broth, balsamic vinegar, Dijon mustard, ground cinnamon, salt, and pepper. Bring to a simmer and cook for about 10 to 15 minutes until the cranberries burst and the sauce thickens. Stir occasionally to prevent sticking and encourage even cooking. Remove from heat once thickened slightly.

Roast the Pork:

Pour half of the cranberry glaze over the seared pork. Transfer the skillet to the preheated oven and roast for 15 to 20 minutes until the internal temperature hits 145 degrees Fahrenheit or 63 degrees Celsius. Baste the pork with the glaze halfway through roasting to enhance flavor and moisture.

Rest the Pork:

Take the pork out of the oven and let it rest for 5 to 10 minutes. Resting allows the juices to redistribute making the meat tender and juicy when sliced.

Serve:

Slice the pork into medallions and drizzle with the remaining cranberry glaze. Garnish with fresh herbs like thyme or parsley if you like for a pop of color and aroma.

My favorite part of this dish is definitely the cranberry glaze. It strikes the perfect balance between sweet and tart which complements the mild pork so well. I remember serving this to my family for a casual dinner and watching everyone go back for seconds happily surprised by how festive yet approachable it felt.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to three days. The flavors continue to develop making it even better the next day. To reheat gently, place slices with glaze in a covered dish in a low oven or microwave to avoid drying out the pork.

Ingredient Swaps

You can substitute turkey tenderloin for a leaner option though cooking time may vary. Using maple syrup instead of sugar or honey adds a rich depth to the glaze for a different twist. Fresh herbs like rosemary or sage can replace thyme for a more robust flavor profile.

Serving Ideas

Serve alongside creamy mashed potatoes or roasted sweet potatoes to soak up the cranberry glaze. Pair with sautéed green beans or a fresh kale salad tossed in lemon vinaigrette for a bright contrast. Crusty bread is perfect for mopping up any extra sauce left on the plate.

This cranberry glazed pork tenderloin is a wonderful seasonal dish that brings festive flavor to your table with minimal effort.

Frequently Asked Recipe Questions

→ What is the best way to sear pork tenderloin?

Sear pork tenderloin in a hot oven-safe skillet with olive oil over medium-high heat for 2-3 minutes per side until a golden-brown crust forms. This locks in juices and adds flavor.

→ Can I use frozen cranberries for the glaze?

Yes, frozen cranberries work well for the glaze. Just thaw them slightly or cook directly; they'll break down during simmering to create a thick sauce.

→ How do I know when the pork is cooked perfectly?

Roast until the internal temperature reaches 145°F (63°C). Let it rest 5-10 minutes to allow juices to redistribute for tender, juicy pork.

→ Can I substitute honey for sugar in the glaze?

Honey is a great alternative to sugar and adds a mild floral sweetness. Adjust quantity slightly if desired to taste.

→ What herbs complement the cranberry glaze best?

Thyme pairs beautifully with the tartness of cranberries, adding earthiness that enhances the overall flavor profile.

→ Is it necessary to baste the pork during roasting?

Basting with the glaze halfway through roasting helps keep the pork moist and intensifies the glaze’s flavor throughout the meat.