Pork Tenderloin with Cranberry Sauce
Juicy pork tenderloin topped with a sweet and tangy homemade cranberry sauce.
15 mins
Prep Time
25 mins
Cook Time
4
Servings
Ingredients
- 1.5 lbs pork tenderloin
- 1 cup fresh cranberries
- 1/4 cup orange juice
- 2 tbsp honey
- 1 tbsp balsamic vinegar
- 2 cloves garlic, minced
- 1 tsp fresh rosemary, chopped
- 1 tsp fresh thyme, chopped
- 1 tbsp olive oil
- Salt and pepper to taste
Nutrition Facts
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Instructions
Preheat oven to 375°F (190°C). Pat the pork tenderloin dry with paper towels and season generously with salt, pepper, rosemary, and thyme.
Heat olive oil in an oven-safe skillet over medium-high heat. Sear the pork tenderloin on all sides until golden brown, about 2-3 minutes per side.
Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the internal temperature reaches 145°F (63°C). Remove from oven and let rest for 5 minutes.
While the pork is roasting, make the cranberry sauce. In a small saucepan, combine cranberries, orange juice, honey, balsamic vinegar, and minced garlic. Bring to a simmer over medium heat.
Cook the cranberry mixture for 8-10 minutes, stirring occasionally, until the cranberries burst and the sauce thickens. Remove from heat and set aside.
Slice the rested pork tenderloin into 1-inch thick pieces. Serve drizzled with the warm cranberry sauce.
Chef's Tips
- Resting Time: Always let the pork rest after cooking to allow juices to redistribute for maximum tenderness.
- Sauce Consistency: For a smoother sauce, you can blend the cooked cranberry mixture before serving.
- Herb Options: Sage or oregano can be used instead of rosemary and thyme for different flavor profiles.
- Internal Temperature: Use a meat thermometer to ensure perfect doneness without overcooking.
- Make Ahead: The cranberry sauce can be made 2-3 days in advance and reheated before serving.
- Side Suggestions: Serve with roasted Brussels sprouts or mashed sweet potatoes for a complete meal.
