Juicy Pork Tenderloin with Cranberry Sauce

Finding a dinner recipe that feels both weeknight-friendly and special enough for company can be tricky. You want something that doesn’t require hours in the kitchen, but still looks impressive when you set it on the table, and let’s be honest – it gets even more complicated when you’re trying to please picky eaters.

Thankfully, this pork tenderloin with cranberry sauce hits all the right notes: it’s simple enough for a Tuesday night, elegant enough for guests, and the sweet-tart cranberry sauce appeals to just about everyone at the table.

What Kind of Pork Tenderloin Should I Use?

When shopping for pork tenderloin, you’ll want to look for a piece that’s about 8-10 ounces and has a nice pink color with minimal visible fat. Fresh pork tenderloin is your best bet, but frozen will work too – just make sure to thaw it completely in the refrigerator overnight before cooking. Try to choose a tenderloin that’s relatively uniform in thickness so it cooks evenly, and don’t worry if there’s a thin silver membrane on the outside since you can easily trim that off with a sharp knife. Most grocery stores carry pork tenderloin in the meat section, and it’s often sold in packages of two, so you can freeze the extra one for another meal.

Options for Substitutions

This pork tenderloin recipe is pretty forgiving when it comes to swaps:

• Pork tenderloin: If you can’t find tenderloin, pork chops or a small pork loin roast work well too. Just adjust your cooking time – chops will cook faster, while a roast needs more time.
• Fresh rosemary: No fresh rosemary? Use 1 teaspoon of dried rosemary instead, or try fresh thyme or sage for a different herb flavor.
• Chicken broth: Vegetable broth or even white wine can replace the chicken broth. If using wine, let it cook a bit longer to reduce the alcohol.
• Whole berry cranberry sauce: Jellied cranberry sauce works fine – just mash it up a bit with a fork. You could also use fresh cranberries with a tablespoon of sugar, though you’ll need to cook them longer until they pop.
• Balsamic vinegar: Red wine vinegar or apple cider vinegar can step in for the balsamic. Start with a bit less since they can be more tart.
• Butter: Olive oil works just as well for searing the pork, though you’ll miss that rich buttery flavor in the final dish.

Watch Out for These Mistakes While Cooking

The biggest mistake with pork tenderloin is overcooking it, which turns this naturally tender cut into a dry, chewy disappointment – use a meat thermometer and remove it from heat when it reaches 145°F, then let it rest for 5 minutes to finish cooking.

Don’t skip searing the tenderloin in the hot butter first, as this step creates a golden crust that locks in juices and adds flavor to your final dish.

When making the cranberry sauce, avoid cooking it on high heat which can cause the cranberries to break down too much and the sauce to become overly thick – medium heat works best to keep some texture.

Finally, make sure to let the pork rest after cooking before slicing, and always slice against the grain at an angle for the most tender pieces.

What to Serve With Pork Tenderloin?

This pork tenderloin with its sweet and tangy cranberry sauce pairs beautifully with roasted vegetables like Brussels sprouts, carrots, or sweet potatoes that can roast alongside the meat. Creamy mashed potatoes or garlic mashed cauliflower make perfect sides to soak up that delicious cranberry pan sauce. A simple green salad with mixed greens and a light vinaigrette helps balance out the richness of the dish. For a more festive spread, try serving it with wild rice pilaf or roasted asparagus for a complete and satisfying meal.

Storage Instructions

Refrigerate: Store your leftover pork tenderloin and cranberry sauce in the fridge for up to 3-4 days in an airtight container. I like to slice the pork before storing it since it makes reheating much easier and faster. The cranberry sauce actually gets even more flavorful after sitting overnight!

Freeze: This dish freezes really well for up to 3 months. Let everything cool completely, then wrap the pork tightly in plastic wrap or store in freezer-safe containers with the sauce on the side. I often make a double batch just so I can freeze half for busy weeknights.

Reheat: Warm up your pork gently in the oven at 300°F until heated through, or use the microwave on medium power to avoid drying it out. The cranberry sauce can be reheated separately on the stovetop or in the microwave. If the pork seems a bit dry, just spoon some extra sauce over it!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 420-490
• Protein: 36-42 g
• Fat: 15-19 g
• Carbohydrates: 24-30 g

Ingredients

For the pork tenderloin:

• 1/2 tbsp butter
• 1 pork tenderloin (8 to 10 oz)
• Salt, to taste
• Black pepper, to taste

For the cranberry sauce:

• 1 tbsp butter
• 1/2 cup diced onion
• 1 tbsp fresh rosemary, chopped
• 1/2 cup chicken broth
• 1/3 cup whole berry cranberry sauce (canned)
• 1 tbsp balsamic vinegar

Step 1: Preheat the Oven and Prepare the Pork

• 1 pork tenderloin (8 to 10 oz)
• salt, to taste
• black pepper, to taste

Preheat your oven to 450°F.

Pat the pork tenderloin dry with paper towels, then sprinkle it all over with salt and black pepper to taste.

This step ensures your seasoning adheres well for a flavorful crust.

Step 2: Sear and Roast the Pork

• 1/2 tbsp butter
• seasoned pork tenderloin from Step 1

Melt 1/2 tablespoon butter in a heavy, large ovenproof skillet over medium-high heat.

Place the seasoned pork tenderloin in the skillet and sear on all sides until browned, about 2 minutes in total.

Transfer the skillet with the pork into the preheated oven.

Roast until a meat thermometer inserted into the center registers 155°F, which should take about 10 minutes.

Once roasted, transfer the pork to a work surface and let it rest.

I always let my pork rest for a few minutes after roasting to help keep it juicy.

Step 3: Prepare the Cranberry-Rosemary Sauce

• 1 tbsp butter
• 1/2 cup diced onion
• 1 tbsp fresh rosemary, chopped
• 1/2 cup chicken broth
• 1/3 cup whole berry cranberry sauce (canned)
• 1 tbsp balsamic vinegar

While the pork roasts, melt the remaining 1 tablespoon butter in a heavy medium skillet over medium-high heat.

Add the diced onion and chopped rosemary, sautéing until the onion softens, about 3 minutes.

Stir in the chicken broth, cranberry sauce, and balsamic vinegar.

Whisk until the cranberry sauce melts into the mixture, about 2 minutes.

I like to get a little color on the onions before adding the liquids for a deeper flavor.

Step 4: Finish the Sauce with Pan Juices

• pan juices from seared and roasted pork in Step 2
• salt, to taste
• black pepper, to taste

After removing the pork from the oven, scrape any juices from the roasting skillet into the cranberry mixture.

Bring this mixture to a boil and reduce the heat to simmer.

Let it boil until the sauce has thickened enough to coat the back of a spoon, about 6 minutes.

Season the sauce with salt and black pepper to taste.

Step 5: Slice and Serve the Pork with Sauce

• roasted pork tenderloin from Step 2
• cranberry-rosemary sauce from Step 4

Slice the rested pork tenderloin into medallions.

Arrange the slices on plates and spoon the cranberry-rosemary sauce generously over the top.

Serve immediately and enjoy this flavorful combination.

Juicy Pork Tenderloin with Cranberry Sauce

Delicious Juicy Pork Tenderloin with Cranberry Sauce recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 12 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings 4

Calories 455 kcal

Ingredients

  

For the pork tenderloin:

• 1/2 tbsp butter
• 1 pork tenderloin (8 to 10 oz)
• salt, to taste
• black pepper, to taste

For the cranberry sauce:

• 1 tbsp butter
• 1/2 cup diced onion
• 1 tbsp fresh rosemary, chopped
• 1/2 cup chicken broth
• 1/3 cup whole berry cranberry sauce (canned)
• 1 tbsp balsamic vinegar

Instructions

 

• Preheat your oven to 450°F. Pat the pork tenderloin dry with paper towels, then sprinkle it all over with salt and black pepper to taste. This step ensures your seasoning adheres well for a flavorful crust.
• Melt 1/2 tablespoon butter in a heavy, large ovenproof skillet over medium-high heat. Place the seasoned pork tenderloin in the skillet and sear on all sides until browned, about 2 minutes in total. Transfer the skillet with the pork into the preheated oven. Roast until a meat thermometer inserted into the center registers 155°F, which should take about 10 minutes. Once roasted, transfer the pork to a work surface and let it rest. I always let my pork rest for a few minutes after roasting to help keep it juicy.
• While the pork roasts, melt the remaining 1 tablespoon butter in a heavy medium skillet over medium-high heat. Add the diced onion and chopped rosemary, sautéing until the onion softens, about 3 minutes. Stir in the chicken broth, cranberry sauce, and balsamic vinegar. Whisk until the cranberry sauce melts into the mixture, about 2 minutes. I like to get a little color on the onions before adding the liquids for a deeper flavor.
• After removing the pork from the oven, scrape any juices from the roasting skillet into the cranberry mixture. Bring this mixture to a boil and reduce the heat to simmer. Let it boil until the sauce has thickened enough to coat the back of a spoon, about 6 minutes. Season the sauce with salt and black pepper to taste.
• Slice the rested pork tenderloin into medallions. Arrange the slices on plates and spoon the cranberry-rosemary sauce generously over the top. Serve immediately and enjoy this flavorful combination.