Pork Tenderlion With Cranberry Sauce
This is simple yet elegant holiday recipe that’s full of flavor and perfect for your Christmas dinner or Thanksgiving table. This cranberry pork tenderloin recipe combines savory herbs, juicy pork, and a sweet-tart cranberry glaze, creating a delicious way to use leftover holiday cranberry sauce while serving as a show-stopping centerpiece for your holiday season feast.
Pork Tenderloin With Cranberry Sauce
As a nutrition consultant and chef, I love creating recipes that feel both nourishing and celebratory, meals that look fancy enough for your holiday table but easy to make. This cranberry pork tenderloin is precisely that kind of recipe. We poles love pork, and pork tenderloin is my favorite pork cut because it’s lean, tender, and cooks quickly in the oven, making it a go-to for busy weeknights and holiday dinners alike.
Around the holidays, I’m always looking for creative ways to use leftover holiday cranberry sauce. Instead of tossing it into the back of the fridge, I transform it into a tangy, herb-infused glaze that turns a simple pork tenderloin into a restaurant-worthy main dish. It’s a dish that feels festive, comforting, and full of that cozy, “gather around” energy we crave during Thanksgiving and Christmas dinner.
Why You’ll Love This Recipe
- It’s easy enough for a weeknight but impressive enough for your holiday dinner.
- The cranberry glaze adds a perfect balance of tart and sweet to the juicy, perfectly cooked pork.
- It’s a lighter, leaner option compared to heavier roasts, so you can enjoy your holiday feast without feeling weighed down.
- Great way to use leftover cranberry sauce in a new, flavorful way.
- It’s a versatile recipe that pairs beautifully with roasted veggies, mashed potatoes, or a crisp green salad.
Ingredients for Pork Tenderloin with Cranberry Sauce
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How to Make Pork Tenderloin With Cranberry Sauce
- Preheat and Prepare: Heat your oven to 400°F. Pat the pork tenderloin dry (this helps it sear nicely).
- Season: Rub it with olive oil, garlic powder, onion powder, salt, and pepper. Sprinkle fresh thyme leaves on top.
- Sear: In an oven-safe skillet, sear the pork on medium-high heat until golden brown on all sides.
- Roast: Transfer the skillet to the oven and roast for about 15–20 minutes, or until the internal temperature reaches 145°F.
- Glaze: Spoon cranberry sauce over the pork, coating it generously.
- Rest: Let it rest for 5–10 minutes before slicing. Drizzle any remaining glaze from the pan over the slices before serving.
Ingredient Substitutions
- Pork Loin: If you prefer a larger cut, consider making a cranberry pork loin roast instead. Adjust the cooking time to about 45–60 minutes, depending on size.
- Dried Thyme: If you don’t have fresh thyme, dried thyme is a suitable alternative (just use less).
- Fresh Cranberries: For a homemade glaze, simmer fresh cranberries with orange juice, honey, and a hint of balsamic vinegar.
- Slow Cooker or Crock Pot: You can adapt this into a cranberry pork loin slow cooker version — just sear first, then cook on low for 4–6 hours.
Health Benefits (for Women’s Health)
- Pork Tenderloin: High in protein and rich in B vitamins, especially B6 and B12, which support energy, mood, and hormone balance.
- Cranberries: Loaded with antioxidants that help reduce inflammation and support urinary tract health — something women especially benefit from.
- Thyme: Known for its antimicrobial properties and immune support, making it a great addition during the winter and holiday season.
- Garlic & Onion: These alliums are hormone-friendly foods that support liver detoxification, helping your body process excess estrogen naturally.
Chef Angie’s Tips
- Let your pork come to room temperature before cooking to ensure even cooking.
- Don’t skip the sear! It locks in juices and adds a beautiful golden crust.
- Always rest your meat before slicing; this keeps it juicy and tender.
- For an extra glossy glaze, whisk a teaspoon of Dijon mustard or a splash of balsamic into your cranberry sauce before glazing.
Ways to Serve
- Pair it with roasted vegetables or mashed potatoes for a hearty and colorful plate.
- Serve with carrot and beets noodle salad or Brussels sprouts to balance the richness.
- Add it to your Thanksgiving dinner or Christmas table as a lighter alternative to turkey or beef.
- Slice leftovers thinly and layer into sandwiches or grain bowls with greens and roasted veggies.
Storage
Store leftovers in an airtight container for up to 3 days. Gently reheat in a covered skillet with a splash of broth or water to keep it moist.
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Equipment
- Oven-safe skillet or cast-iron pan
- Meat thermometer (to ensure it’s perfectly cooked)
- Tongs
- Sharp knife for slicing
FAQ
Can I make this ahead of time?
Yes! You can sear the pork and prepare the glaze or cranberry sauce in advance. Roast it just before serving.
Can I use pork loin instead of tenderloin?
Absolutely. Just adjust the cooking time depending on the size of the roast.
What can I do with leftovers?
Make cranberry pork sandwiches, toss slices into salads, or use them in wraps with greens and goat cheese.
Now that you’ve got a new favorite holiday recipe in your back pocket, go ahead and bring this cranberry pork tenderloin to your next gathering! If you loved this recipe with cranberries, share it with a friend, pin it to your holiday recipes board, and tag me when you make it, I love seeing your creations!
This cranberry pork tenderloin recipe proves that holiday food can be healthy, delicious, and stress-free – the perfect blend of sweet, savory, and festive.
Pork Tenderloin With Cranberry Sauce
Ingredients
- 1 Pork tenderloin
- 1 tbsp Onion powder
- 1 tbsp Garlic powder
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- 1 tbsp Thyme
- 2 tbsp Olive oil
- 1 1/2 cup Cranberry sauce
Instructions
- Preheat and Prepare: Heat your oven to 400°F. Pat the pork tenderloin dry (this helps it sear nicely).2. Season: Rub it with olive oil, garlic powder, onion powder, salt, and pepper. Sprinkle fresh thyme leaves on top.3. Sear: In an oven-safe skillet, sear the pork on medium-high heat until golden brown on all sides.4. Roast: Transfer the skillet to the oven and roast for about 15–20 minutes, or until the internal temperature reaches 145°F.5. Glaze: Spoon cranberry sauce over the pork, coating it generously.6. Rest: Let it rest for 5–10 minutes before slicing. Drizzle any remaining glaze from the pan over the slices before serving.
Nutrition
MORE HOLIDAY RECIPES:
Juniper and Cranberry Mocktail
White Chocolate Christmas Tart
Easy Pomegranate Molasses Vinaigrette
Roasted Brussels Sprouts with Pomegranate and Pomegranate Molasses
Cranberry Curd Tart Gluten-Free
Stuffed Pork Tenderloin Perfect For Holiday Dinner
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