Pork Tenderloin With Cranberries Recipe

This festive dinner is a perfect solution if you want something with cranberry sauce but don’t actually have time to make the sauce as well as the main dish: it’s a roasted pork tenderloin with a sweet-tart cranberry topping cooked right in same pan!

The cranberries add color and flavor, not to mention plenty of nutritional value (notably Vitamin C and other antioxidants).

You can leave out the honey in the topping but just be warned: without it, the cranberries will be really tart and bitter.

It’s such a small amount of sweetener that unless you have a very specific reason to eliminate it, there’s really nothing to worry about.

For a side dish, what about some roasted winter squash or mashed potatoes? Both of those sides also work well as leftovers, just like the pork: make a double batch so you can bring a little bit of the colorful cheer in your lunchbox the next day.

Pork Tenderloin With Cranberries Recipe

SERVES: 4 PREP: 15 min COOK: 30 min

Ingredients

• 2 x 1 lb. pork tenderloins;
• 1 ½ cups fresh or frozen cranberries;
• 2 tsp. ground cinnamon;
• 1 onion, finely chopped;
• 2 cloves garlic, minced;
• ¼ cup raw honey; (optional)
• 2 tbsp. cooking fat;
• ¾ cup chicken stock;
• 1 tbsp. olive oil;
• Sea salt and freshly ground black pepper;

Preparation

1. Preheat your oven to 375 F.
2. Combine the cinnamon and the olive oil in a bowl.
3. Brush the tenderloins with the cinnamon mixture and season to taste with salt and pepper.
4. Melt some cooking fat and brown the tenderloins in an ovenproof skillet placed over medium-high heat. Transfer the browned tenderloins to a plate and set aside.
5. In the same skillet, brown the onion and garlic.
6. Add the remaining ingredients and bring to a boil, scraping the bottom of the skillet to get all the browned bits into the sauce.
7. Return the tenderloins to the skillet.
8. Place in the oven and roast for 15 to 20 minutes or to desired doneness.
9. Serve the pork with the cranberries.

Pork Tenderloin With Cranberries

Brighten up your table with this sweet and savory one-pan dinner.

5 from 1 vote

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Prep Time 15 mins

Cook Time 30 mins

Total Time 2 hrs 25 mins

Course Main Course

Cuisine American

Servings 4 people

Calories 1306 kcal

Ingredients

  

1x2x3x

• 2 x 1 lb. pork tenderloins
• 1 ½ cups fresh or frozen cranberries
• 2 tsp. ground cinnamon
• 1 onion finely chopped
• 2 cloves garlic minced
• ¼ cup raw honey optional
• 2 tbsp. cooking fat
• ¾ cup chicken stock
• 1 tbsp. olive oil
• Sea salt and freshly ground black pepper

Instructions

 

• Preheat your oven to 375 F.
• Combine the cinnamon and the olive oil in a bowl.
  2 tsp. ground cinnamon
• Brush the tenderloins with the cinnamon mixture and season to taste with salt and pepper.
  2 x 1 lb. pork tenderloins, 2 tsp. ground cinnamon, Sea salt and freshly ground black pepper
• Melt some cooking fat and brown the tenderloins in an ovenproof skillet placed over medium-high heat. Transfer the browned tenderloins to a plate and set aside.
  2 tbsp. cooking fat
• In the same skillet, brown the onion and garlic.
  1 onion, 2 cloves garlic
• Add the remaining ingredients and bring to a boil, scraping the bottom of the skillet to get all the browned bits into the sauce.
  ¼ cup raw honey, ¾ cup chicken stock, 1 tbsp. olive oil
• Return the tenderloins to the skillet.
• Place in the oven and roast for 15 to 20 minutes or to desired doneness.
• Serve the pork with the cranberries.
  1 ½ cups fresh or frozen cranberries

Nutrition

Calories: 1306kcalCarbohydrates: 28gProtein: 189gFat: 44gSaturated Fat: 13gPolyunsaturated Fat: 10gMonounsaturated Fat: 17gTrans Fat: 0.4gCholesterol: 591mgSodium: 539mgPotassium: 3704mgFiber: 3gSugar: 21gVitamin A: 50IUVitamin C: 8mgCalcium: 91mgIron: 9mg

Keyword cranberry, pork, pork tenderloin

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