Pork Tenderloin with Dijon Cranberry Sauce

Sweet-tart cranberry sauce and pork tenderloin are a perfect pairing. To enhance the flavor of the pork, this recipe calls for searing the meat before it goes into the oven. Marinating the pork also infuses it with rich flavor.


8 servings (serving size: about 3 ounces pork and 1/4 cup sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 248
Caloriesfromfat 26 %
Fat 7.1 g
Satfat 1.6 g
Monofat 3.5 g
Polyfat 1 g
Protein 25 g
Carbohydrate 21.6 g
Fiber 1 g
Cholesterol 74 mg
Iron 1.9 mg
Sodium 552 mg
Calcium 34 mg


1/2 cup Dijon mustard
3 tablespoons chopped fresh tarragon
1/2 teaspoon freshly ground black pepper
2 (1-pound) pork tenderloins, trimmed
1 tablespoon olive oil
1 1/2 cups whole-berry cranberry sauce
2 teaspoons chopped fresh tarragon
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper


To prepare pork, combine first 3 ingredients in a large zip-top plastic bag. Add pork; seal and marinate in refrigerator 8 hours, turning bag occasionally.

Preheat oven to 400°.

Remove pork from bag, discarding marinade.

Heat oil in a large ovenproof skillet over medium-high heat. Add pork; cook 4 minutes, browning on all sides. Place pan in oven; cook at 400° for 15 minutes or until thermometer registers 155°. Remove from heat; let stand 5 minutes. Cut pork into 1/4-inch slices; keep warm.

To prepare sauce, combine cranberry sauce and remaining ingredients in a small saucepan; cook over medium heat 5 minutes or until thoroughly heated, stirring occasionally. Serve sauce with pork.

Christopher Green, Sur La Table,

Cooking Light

March 2005
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