Pork Tenderloin With Cranberries

Pork Tenderloin With Cranberries

Pork Tenderloin With Cranberries.

This festive dinner is a perfect solution if you want something with cranberry sauce but don’t actually have time to make the sauce as well as the main dish: it’s a roasted pork tenderloin with a sweet-tart cranberry topping cooked right in same pan! The cranberries add color and flavor, not to mention plenty of nutritional value (notably Vitamin C and other antioxidants).


Pork Tenderloin With Cranberries


  • 2 x 1 lb. pork tenderloins;
  • 1 1/2 cup fresh or frozen cranberries;
  • 2 tsp. ground cinnamon;
  • 1 onion, finely chopped;
  • 2 cloves garlic, minced;
  • 1/4 cup raw honey; (optional)
  • 2 tbsp. cooking fat;
  • 3/4 cup chicken stock;
  • 1 tbsp. olive oil;
  • Sea salt and freshly ground black pepper;


  1. Preheat your oven to 375 F.
  2. Combine the cinnamon and the olive oil in a bowl.
  3. Brush the tenderloins with the cinnamon mixture and season to taste with salt and pepper.
  4. Melt some cooking fat and brown the tenderloins in an ovenproof skillet placed over a medium-high heat. Transfer the browned tenderloins to a plate and set aside.
  5. In the same skillet, brown the onion and garlic.
  6. Add the remaining ingredients and bring to a boil, scraping the bottom of the skillet to get all the browned bits into the sauce.
  7. Return the tenderloins to the skillet.
  8. Place in the oven and roast for 15 to 20 minutes, or to desired doneness.
  9. Serve the pork with the cranberries.

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