Cranberry Pork Tenderloin Recipe
Succulent pork tenderloin coated in a tangy cranberry glaze, perfect for impressing guests or elevating your weeknight dinner.
Ingredients
- 1 lb pork tenderloin
- 1 cup fresh cranberries
- 1/4 cup orange juice
- 1/4 cup brown sugar
- 2 tablespoons honey
- 1 tablespoon olive oil
- 2 garlic cloves minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven: Heat it to 400°F (200°C) to ensure a crispy exterior and juicy interior.
- Prepare the cranberry glaze: In a saucepan, combine cranberries, orange juice, brown sugar, honey, and garlic. Simmer until the cranberries burst and thicken.
- Season the pork: Rub the tenderloin with olive oil, salt, and pepper for a flavorful base.
- Glaze the pork: Pour half the cranberry mixture over the pork, reserving the rest for basting.
- Roast the tenderloin: Place in a baking dish and roast for 25 minutes, basting with the glaze halfway through.
- Check for doneness: Ensure the internal temperature reaches 145°F (63°C) with a meat thermometer.
- Rest the meat: Remove from the oven, tent with foil, and let it rest for 5-10 minutes to retain the juices.
- Slice and serve: Cut into thick slices and drizzle the remaining glaze over the top.
Notes
Nutritional Information (Per Serving):
- Calories: 320
- Total Fat: 9g
- Saturated Fat: 2g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 35g
- Vitamin C: 25%
- Potassium: 20%
- Iron: 18%
- Folate: 12%
- Magnesium: 10%
Additional Notes/Tips:
- Fresh cranberries: Use fresh instead of dried for a more vibrant glaze.
- Caramelization hack: Broil for the last 2 minutes to get that sticky, caramelized finish.
- Pair it: Serve with garlic mashed potatoes or roasted vegetables for a complete feast.
- Pro tip: Don't skip the resting step—it's the secret to juicy pork.