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Seasonal cranberries and apple make a flavorful glaze and sauce for pork tenderloin.

Cranberry Glazed Pork Tenderloin

Chef Shelley
Prep Time 2 mins
Cook Time 30 mins
Total Time 32 mins
Servings 8


  • 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


  • 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.