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
Protein: 60g / %
Carbs: 26g / %
Fat: 18g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 2 x 1 lb. pork tenderloins;
- 1 ½ cup 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;
- Preheat your oven to 375 F.
- Combine the cinnamon and the olive oil in a bowl.
- Brush the tenderloins with the cinnamon mixture and season to taste with salt and pepper.
- Melt some cooking fat and brown the tenderloins in an ovenproof skillet placed over a medium-high heat. Transfer the browned tenderloins to a plate and set aside.
- In the same skillet, brown the onion and 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.
- 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.