Description
Cranberry Apple Pork Tenderloin
Ingredients
1 pork tenderloin (about 1 lb)
2 tbsp olive oil
1 tsp garlic powder
1/2 tsp ground cinnamon
Salt and pepper, to taste
1 cup fresh cranberries
1 apple, diced
1/3 cup brown sugar
1/2 cup apple cider (or juice)
1/4 cup balsamic vinegar
2 sprigs of fresh thyme
Directions
Prepare the pork: Preheat oven to 375°F (190°C). Season tenderloin with garlic powder, cinnamon, salt, and pepper.
Sear the pork: Heat olive oil in a large skillet over medium heat. Sear the tenderloin on all sides until golden, about 2-3 minutes per side.
Make the sauce: In the same skillet, add cranberries, diced apple, brown sugar, apple cider, and balsamic vinegar. Stir and simmer for 3-4 minutes until slightly thickened.
Bake: Transfer the pork and sauce to an oven-safe dish or keep in the skillet if oven-proof. Add thyme sprigs on top. Roast in the oven for 20-25 minutes, or until the internal temperature reaches 145°F (63°C).
Rest and serve: Let the pork rest for 5 minutes before slicing. Serve with the cranberry-apple sauce spooned over the top.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 320 kcal per serving
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Step-by-Step Guide
Follow these detailed steps for a foolproof result. First, ensure your pork tenderloin is patted dry with paper towels; this is crucial for a good sear. Preheat your oven to 375°F (190°C). In a small bowl, mix the garlic powder, cinnamon, salt, and pepper, then rub this mixture evenly over the entire surface of the pork. Heat the olive oil in a large, oven-proof skillet over medium-high heat. Once the oil shimmers, carefully add the tenderloin. Sear without moving it for 2-3 minutes per side, including the ends, until a deep golden-brown crust forms. Remove the pork to a plate. Reduce the heat to medium and add the cranberries, apple, brown sugar, apple cider, and balsamic vinegar to the same skillet. Scrape up any browned bits from the bottom. Simmer, stirring occasionally, for 3-4 minutes until the cranberries begin to pop and the sauce thickens slightly. Return the pork to the skillet, nestling it into the sauce. Place the fresh thyme sprigs on top. Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until a meat thermometer inserted into the thickest part reads 145°F (63°C).
Serving Suggestions
This elegant yet comforting dish pairs beautifully with sides that complement its sweet and savory profile. For a complete meal, serve the sliced pork and sauce over a bed of creamy mashed potatoes, polenta, or wild rice pilaf. Roasted Brussels sprouts, green beans almondine, or a simple arugula salad with a light vinaigrette provide a fresh, crisp contrast. The vibrant sauce also makes it a stunning centerpiece for holiday dinners alongside traditional stuffing and rolls.
How-to Summary
Season and sear a 1 lb pork tenderloin. Create a sauce with cranberries, apple, brown sugar, cider, and balsamic vinegar in the same pan. Combine pork and sauce, add thyme, and roast at 375°F for 20-25 minutes until the pork reaches 145°F internally. Rest for 5 minutes before slicing and serving.
Frequently Asked Questions
Can I use dried cranberries instead of fresh? Yes, but use 1/2 cup of dried cranberries and add an extra 1/4 cup of apple cider to the sauce to compensate for the lack of moisture.
What if I don’t have an oven-proof skillet? After searing, transfer the pork to a greased baking dish. Make the sauce in the skillet, then pour it over the pork in the dish before baking.
How can I make the sauce thicker? After removing the cooked pork, simmer the sauce on the stovetop for an additional 3-5 minutes. For a glossy finish, you can stir in 1 teaspoon of cold butter at the end.
Can I prepare this dish ahead of time? You can sear the pork and prepare the sauce up to a day in advance. Store separately in the refrigerator. Let come to room temperature before combining and baking as directed.
What’s the best apple variety to use? Firm, slightly tart apples like Honeycrisp, Granny Smith, or Braeburn hold their shape well during cooking and balance the sweetness perfectly.
Common Mistakes to Avoid
Avoid skipping the searing step, as it builds foundational flavor. Do not overcook the pork; use a meat thermometer to ensure it reaches 145°F and no higher, as it will continue to cook while resting. Ensure your skillet is properly preheated before adding the pork to prevent sticking and to achieve a good crust. Finally, do not slice the pork immediately after baking—allowing it to rest for 5 minutes is essential for juicy, tender slices.
Conclusion
This Cranberry Apple Pork Tenderloin is a guaranteed crowd-pleaser that masterfully blends festive flavors with simple, reliable technique. The combination of juicy pork, tart cranberries, and sweet spiced apples creates a memorable dish perfect for both weeknight dinners and special occasions. By following this guide and avoiding common pitfalls, you’ll achieve a restaurant-quality meal with minimal effort. We hope this recipe becomes a cherished favorite in your culinary repertoire.