Cranberry Pork Tenderloin

Cranberry pork tenderloin is a delicious, easy dinner any time of the year, but it's an especially festive choice during the holiday season. It's simple, healthy, and just as good reheated the next day.

Yield: Makes 4 servings
Total:
Recipe from Sunset

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Recipe Time

Total: 50 Minutes

Nutritional Information

Amount per serving
  • Calories: 279
  • Calories from fat: 39%
  • Protein: 25g
  • Fat: 12g
  • Saturated fat: 2.7g
  • Carbohydrate: 18g
  • Fiber: 1.1g
  • Sodium: 322mg
  • Cholesterol: 67mg

Ingredients

  • 2 tablespoons olive oil, divided
  • 1 pork tenderloin (about 1 lb.)
  • 1/2 teaspoon coarse kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 small red onion, diced
  • 2 cloves garlic, minced
  • 1/2 cup reduced-sodium chicken broth
  • 1/2 cup whole-berry cranberry sauce
  • 2 teaspoons minced fresh rosemary
  • 1 tablespoon balsamic vinegar

Preparation

  1. 1. Preheat oven to 350°. In a large frying pan, heat 1 tbsp. oil over medium-high heat. Season pork with salt and pepper; brown lightly all over, about 5 minutes.
  2. 2. Transfer pork to a foil-lined 9- by 13-in. baking pan. Add remaining 1 tbsp. oil to frying pan, reduce heat to medium, and add onion. Cook, stirring, until softened, 3 minutes. Add garlic; cook 1 minute, then pour in chicken broth, cranberry sauce, rosemary, and vinegar. Cook 2 minutes.
  3. 3. Pour hot cranberry sauce over pork and bake, uncovered, until an instant-read thermometer inserted into meat registers 160°, about 20 minutes. Let pork rest 10 minutes, then slice and serve with sauce.
  4. Note: Nutritional analysis is per serving.
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