This Cranberry Glazed Pork Tenderloin is the elegant, easy, and incredibly delicious centerpiece you’ve been searching for. It’s the perfect dish for a holiday celebration, a special Sunday dinner, or even a sophisticated weeknight meal. The pork is seared to perfection, roasted until juicy and tender, and then coated in a vibrant, sweet-tart cranberry glaze that’s simply unforgettable. Get ready to impress your family and friends with a restaurant-quality meal made right in your own kitchen.
Why This Cranberry Glazed Pork Tenderloin Recipe Works
You’ll fall in love with this recipe for its simplicity and show-stopping results. The pork tenderloin remains incredibly moist and tender, while the glaze, made with fresh cranberries, orange juice, and a hint of spice, provides the perfect balance of flavors. It’s a festive dish that looks as good as it tastes.
- Perfectly Juicy: Our method of searing first and then roasting ensures the pork is cooked through without drying out, locking in all the delicious juices.
- Flavorful Glaze: The homemade cranberry glaze is the star. It’s bright, tangy, and sweet, complementing the savory pork perfectly. It’s a huge step up from any store-bought sauce.
- Simple & Quick: Despite its elegant appearance, this dish comes together in under an hour, making it ideal for busy holiday schedules.
- Versatile Main Course: This pork tenderloin is perfect for Christmas dinner, but it’s also fantastic for a cozy dinner party or a simple weeknight treat.
Ingredients You’ll Need
This recipe uses simple, easy-to-find ingredients to create a truly spectacular dish. The combination of savory pork with the sweet and tangy glaze is a classic for a reason.
For the Pork Tenderloin:
- Pork Tenderloin: You’ll need one pound of pork tenderloin, trimmed of any excess fat or silver skin.
- Olive Oil: For searing the pork and creating a beautiful crust.
- Salt & Black Pepper: To season the pork and enhance its natural flavor.
- Garlic Powder & Onion Powder: These provide a savory base that pairs wonderfully with the glaze.
For the Cranberry Glaze:
- Fresh Cranberries: The star of the glaze, providing a festive color and tart flavor. If you can’t find fresh, frozen will also work.
- Orange Juice: Adds a bright, citrusy note that cuts through the richness of the pork.
- Brown Sugar: For a touch of molasses-rich sweetness to balance the tart cranberries.
- Balsamic Vinegar: Adds depth and a tangy complexity.
- Dijon Mustard: Provides a subtle, zesty kick.
- Cinnamon & Nutmeg: A pinch of warm spice to make it extra festive.
How to Make Cranberry Glazed Pork Tenderloin (Step-by-Step)
Follow these simple steps to create a flawless Cranberry Glazed Pork Tenderloin every single time. It’s all about building layers of flavor from the initial sear to the final glaze.
Step 1: Prepare the Pork
First, preheat your oven to 400°F (200°C). Pat the pork tenderloin dry with paper towels. In a small bowl, mix together the salt, pepper, garlic powder, and onion powder. Rub this seasoning mixture all over the pork tenderloin, ensuring it’s evenly coated.
Step 2: Sear the Tenderloin
Heat the olive oil in a large, oven-safe skillet over medium-high heat. Once the oil is shimmering, carefully place the seasoned pork in the skillet. Sear for 2-3 minutes per side, until a golden-brown crust forms. This step is crucial for locking in the juices.
Step 3: Make the Cranberry Glaze
While the pork is searing, you can start the glaze. In a small saucepan, combine the fresh cranberries, orange juice, brown sugar, balsamic vinegar, Dijon mustard, cinnamon, and nutmeg. Bring the mixture to a simmer over medium heat, stirring occasionally. Cook for about 8-10 minutes, until the cranberries have burst and the sauce has thickened slightly.
Step 4: Roast the Pork
Once the pork is seared on all sides, spoon half of the cranberry glaze over the top. Transfer the entire skillet to the preheated oven. Roast for 15-20 minutes, or until the internal temperature of the pork reaches 145°F (63°C) on a meat thermometer.
Step 5: Rest and Serve
Remove the skillet from the oven and transfer the pork tenderloin to a cutting board. Let it rest for 5-10 minutes. This allows the juices to redistribute, ensuring a tender and moist result. While the pork is resting, gently reheat the remaining glaze. Slice the pork and serve it drizzled with the warm cranberry glaze. For an extra festive touch, try serving it with some easy homemade cranberry sauce.
Tips for the Perfect Pork Tenderloin
Want to guarantee a perfect result? Here are a few expert tips for this Cranberry Glazed Pork Tenderloin recipe.
- Don’t Skip the Sear: Searing the pork before roasting is essential for developing a flavorful crust and keeping the inside juicy.
- Use a Meat Thermometer: The only way to know for sure if your pork is cooked perfectly is by using a meat thermometer. Overcooked pork tenderloin can be dry, so aim for that sweet spot of 145°F.
- Let It Rest: This is a non-negotiable step! Resting the meat before slicing prevents the juices from running out, resulting in a much more flavorful and tender bite.
- Glaze at the End: Applying the glaze towards the end of cooking prevents the sugars from burning in the oven.
What to Serve With Your Pork Tenderloin
This Cranberry Glazed Pork Tenderloin pairs beautifully with a variety of side dishes. For a truly complete and festive meal, consider serving it with roasted potatoes, garlic green beans, or a simple winter salad. For a cheesy and savory side, these delicious brie cheese bread rolls are a fantastic option. For an appetizer, you can’t go wrong with these festive cranberry brie bites.
Storage and Reheating Instructions
Store any leftover pork tenderloin in an airtight container in the refrigerator for up to 3 days. You can reheat it gently in the microwave or in a 350°F oven until warmed through. The leftover pork is also fantastic when sliced thinly for sandwiches!
Absolutely! You can prepare the glaze up to 3 days in advance and store it in an airtight container in the refrigerator. Simply reheat it gently on the stovetop before using.
Yes, frozen cranberries work perfectly well in the glaze. You don’t need to thaw them first, but you may need to add a couple of extra minutes to the cooking time for the sauce to thicken.
The two most important steps are to sear the pork on all sides before roasting to lock in the juices, and to use a meat thermometer to avoid overcooking. Pulling it from the oven at 145°F is key.
This dish pairs wonderfully with classic holiday sides like roasted potatoes, garlic mashed potatoes, green beans, or a simple pear and walnut salad. For a full meal, roasted Brussels sprouts or honey-glazed carrots are also excellent choices.
For a juicy and safe pork tenderloin, you should cook it until a meat thermometer inserted into the thickest part reads 145°F (63°C). Be sure to let it rest for at least 5 minutes before slicing.
Absolutely! You can prepare the glaze up to 3 days in advance and store it in an airtight container in the refrigerator. Simply reheat it gently on the stovetop before using.
Yes, frozen cranberries work perfectly well in the glaze. You don’t need to thaw them first, but you may need to add a couple of extra minutes to the cooking time for the sauce to thicken.
The two most important steps are to sear the pork on all sides before roasting to lock in the juices, and to use a meat thermometer to avoid overcooking. Pulling it from the oven at 145°F is key.
This dish pairs wonderfully with classic holiday sides like roasted potatoes, garlic mashed potatoes, green beans, or a simple pear and walnut salad. For a full meal, roasted Brussels sprouts or honey-glazed carrots are also excellent choices.
For a juicy and safe pork tenderloin, you should cook it until a meat thermometer inserted into the thickest part reads 145°F (63°C). Be sure to let it rest for at least 5 minutes before slicing.
Enjoy This Festive Recipe!
This Cranberry Glazed Pork Tenderloin is more than just a recipe; it’s a centerpiece for your holiday table and a meal that will create lasting memories. We know you’ll love it as much as we do. If you try this recipe, please leave a comment below and let us know how it turned out! For more holiday inspiration, be sure to follow us on Pinterest.
Cranberry Glazed Pork Tenderloin: The Perfect Holiday Centerpiece
This Cranberry Glazed Pork Tenderloin is an elegant and easy dish perfect for the holidays. Juicy, seared pork tenderloin is roasted and coated in a vibrant, sweet-tart cranberry glaze for a truly unforgettable main course.
Ingredients
Equipment
Instructions
- Preheat your oven to 400°F (200°C). Pat the pork tenderloin dry with paper towels. In a small bowl, mix together the salt, pepper, garlic powder, and onion powder. Rub this seasoning mixture all over the pork tenderloin.
- Heat the olive oil in a large, oven-safe skillet over medium-high heat. Once hot, place the seasoned pork in the skillet and sear for 2-3 minutes per side, until a golden-brown crust forms.
- While the pork sears, combine the fresh cranberries, orange juice, brown sugar, balsamic vinegar, Dijon mustard, cinnamon, and nutmeg in a small saucepan. Bring to a simmer over medium heat and cook for 8-10 minutes, until the cranberries burst and the sauce thickens.
- Spoon half of the cranberry glaze over the seared pork. Transfer the skillet to the preheated oven. Roast for 15-20 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
- Remove the pork from the oven and transfer to a cutting board. Let it rest for 5-10 minutes before slicing. Serve the pork drizzled with the remaining warm cranberry glaze.
Notes
Tip 1: Don't overcook the pork! A meat thermometer is your best friend for a juicy tenderloin.
Tip 2: Resting the meat is crucial. Don't skip this step, as it allows the juices to redistribute for maximum flavor and tenderness.
Tip 3: If the glaze becomes too thick, you can thin it with a tablespoon of water or orange juice.
Cranberry Glazed Pork Tenderloin: The Perfect Holiday Centerpiece
Ingredients
Equipment
Instructions
- Preheat your oven to 400°F (200°C). Pat the pork tenderloin dry with paper towels. In a small bowl, mix together the salt, pepper, garlic powder, and onion powder. Rub this seasoning mixture all over the pork tenderloin.
- Heat the olive oil in a large, oven-safe skillet over medium-high heat. Once hot, place the seasoned pork in the skillet and sear for 2-3 minutes per side, until a golden-brown crust forms.
- While the pork sears, combine the fresh cranberries, orange juice, brown sugar, balsamic vinegar, Dijon mustard, cinnamon, and nutmeg in a small saucepan. Bring to a simmer over medium heat and cook for 8-10 minutes, until the cranberries burst and the sauce thickens.
- Spoon half of the cranberry glaze over the seared pork. Transfer the skillet to the preheated oven. Roast for 15-20 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
- Remove the pork from the oven and transfer to a cutting board. Let it rest for 5-10 minutes before slicing. Serve the pork drizzled with the remaining warm cranberry glaze.
Notes
Tip 2: Resting the meat is crucial. Don't skip this step, as it allows the juices to redistribute for maximum flavor and tenderness.
Tip 3: If the glaze becomes too thick, you can thin it with a tablespoon of water or orange juice.
