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Cranberry Orange Pork Tenderloin

Tender roasted pork tenderloin glazed with a sticky, sweet-tart sauce made from fresh cranberries, orange juice, and rosemary.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 Servings
Course: Dinner, Main Course
Cuisine: American, Holiday
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Pork
  • 2 lbs pork tenderloin trimmed of silverskin
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp dried thyme
  • 1 tsp salt
  • 0.5 tsp black pepper
Glaze
  • 2 cups fresh cranberries
  • 0.5 cup orange juice freshly squeezed
  • 0.3 cup brown sugar packed
  • 1 tbsp balsamic vinegar
  • 2 sprigs fresh rosemary
  • 1 orange sliced for garnish

Equipment

  • Oven-safe skillet or roasting pan
  • Small Saucepan
  • Meat thermometer
  • Sharp knife

Method
 

  1. Preheat oven to 400°F (200°C). Pat pork dry and rub with garlic powder, thyme, salt, and pepper.
  2. Heat oil in an oven-safe skillet over medium-high heat. Sear pork on all sides until golden brown (approx 2-3 mins per side).
  3. Scatter half the cranberries around the pork. Place skillet in oven and roast 15-20 mins until internal temp reaches 145°F (63°C).
  4. Meanwhile, in a saucepan, combine remaining cranberries, orange juice, brown sugar, vinegar, and rosemary.
  5. Simmer sauce over medium heat for 8-10 mins until berries burst and sauce thickens.
  6. Remove pork from oven, cover loosely with foil, and let rest for 5-10 minutes.
  7. Slice pork into medallions, top with the hot glaze, and garnish with orange slices and fresh rosemary.

Notes

Ensure you buy pork tenderloin, not pork loin. Loin is much thicker and requires a longer cook time.