Cranberry Glazed Pork Tenderloin (Printable Version)
Juicy pork tenderloin with a sweet-tart cranberry glaze, seasoned with thyme and warming spices.
# Ingredients Required:
→ Pork Tenderloin
01 -
680 to 900 grams pork tenderloin
02 -
30 milliliters olive oil
03 -
Salt to taste
04 -
Ground black pepper to taste
05 -
5 grams garlic powder
06 -
5 grams onion powder
07 -
1 teaspoon dried thyme or 3 grams fresh thyme
→ Cranberry Glaze
08 -
125 grams fresh or frozen cranberries
09 -
100 grams granulated sugar or honey as alternative sweetener
10 -
120 milliliters chicken broth
11 -
15 milliliters balsamic vinegar
12 -
5 milliliters Dijon mustard
13 -
1 gram ground cinnamon
14 -
Salt and ground black pepper to taste
# Guide to Cooking:
01 -
Set the oven temperature to 200°C and allow it to fully preheat.
02 -
Pat the pork tenderloin dry. Rub evenly with olive oil, then season with salt, pepper, garlic powder, onion powder, and thyme.
03 -
Heat an oven-safe skillet over medium-high heat. Sear the pork for 2 to 3 minutes on each side until it develops a golden brown crust.
04 -
In a saucepan, combine cranberries, sugar (or honey), chicken broth, balsamic vinegar, Dijon mustard, cinnamon, salt, and pepper. Simmer on medium heat, stirring occasionally, until the cranberries burst and the glaze thickens, approximately 10 to 15 minutes. Remove from heat.
05 -
Pour half of the cranberry glaze over the pork tenderloin. Transfer the skillet to the preheated oven and roast for 15 to 20 minutes, or until the internal temperature reaches 63°C. Baste with glaze halfway through roasting.
06 -
Remove the pork from the oven and allow it to rest for 5 to 10 minutes to retain juices.
07 -
Slice the pork into medallions, drizzle with the remaining cranberry glaze, and garnish with fresh herbs if desired.
# Extra Suggestions:
01 -
For best results, use a meat thermometer to ensure the pork reaches the safe internal temperature of 63°C.