Cranberry Glazed Pork Tenderloin

Seasonal cranberries and apple come together to make a flavorful glaze and sauce for this tender and succulent roasted pork tenderloin.

Fall is my favorite time of year. I love the crisp air, changing leaves and smoky smell of people having a toasty fire in their fireplace. With fall comes cranberry season! Frozen cranberries are great to stock up on this time of year. They keep for a long time and can be used for everything from cranberry bread, scones and cookies to this savory glaze for pork. If you can only find fresh cranberries, transfer them to freezer safe bags and toss them in the freezer. Cranberries are a great source of natural pectin when they’re cooked to bursting and the sugar helps this process.

Pork tenderloin is a great lean fast cooking meat to have for a weeknight dinner, coming in at just under 30 minutes, which is perfect time for this flavorful sauce to simmer and really develop. I like to pour the glaze on after the pork is cooked so the pork can brown in the oven. If you have the time, you can make the glaze first, brown the pork on all sides in a sauté pan, put the glaze on the pork and then cook in the oven and the glaze will be a little stickier. Totally a matter of personal preference.

If you need a faster dinner, try Teriyaki Pork that comes in under 10 minutes! It’s in my cookbook 5 Ingredient ~ 15 Minute Dinners that you can get below just enter your email address and I’ll send it to you..

Cranberry Glazed Pork Tenderloin

Chef Shelley

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Prep Time 2 mins

Cook Time 30 mins

Total Time 32 mins

Servings 8

Ingredients

  

• 2 pork tenderloins
• 1 tablespoon oil
• Salt and pepper
• 2 teaspoons oil
• 1/4 cup diced onion
• 1 c fresh or frozen cranberries
• 1 medium Granny Smith apple cored and diced
• 2/3 cup dark brown sugar
• ½ cup water
• 1 teaspoon dijon
• 1/4 cup red wine
• Salt to taste

Instructions

 

• Preheat oven to 450. Place pork tenderloins on foil lined baking sheet and season with salt and pepper. Roast for 25 minutes or until pork reaches 150 degrees on an instant read thermometer.
• While pork is roasting, make the cranberry glaze.
• Heat 2 teaspoons of oil in a small sauce pan over medium heat. Add onion and sauté until translucent about five minutes. Add remaining ingredients. Bring to a boil, reduce heat and simmer for 20 minutes. It will become nice and thick. Remove half of sauce and blend.
• Move pork to a plate, pour blended sauce over. Serve chunky sauce on the side.