Cranberry Glazed Pork Tenderloin Recipe

If you are looking to impress at your next dinner with a dish that sings with vibrant flavors and comforting warmth, this Cranberry Glazed Pork Tenderloin is bound to become your new favorite. Featuring tender, juicy pork enveloped in a glossy, tart-sweet cranberry sauce, this recipe brings together the perfect harmony of savory herbs and a hint of cinnamon, making every bite an absolute delight. Whether it’s a special occasion or just a cozy weeknight, this dish offers a simple yet sophisticated way to elevate your pork without needing a whole pantry of complicated ingredients.

Ingredients You’ll Need

Gathering just the right ingredients is key to making this Cranberry Glazed Pork Tenderloin truly shine. Each item contributes something special—whether it’s the juicy pork tenderloin for tender meat, fresh cranberries for tangy brightness, or spices that add depth and warmth. You don’t need a long list to create something incredible.

• 1.5 to 2 pounds pork tenderloin: The lean, tender star of the dish, perfect for quick roasting.
• 2 tablespoons olive oil: For searing and locking in juicy flavor.
• Salt and pepper to taste: Essential seasoning to enhance every ingredient.
• 1 teaspoon garlic powder: Adds a gentle, savory punch without overpowering.
• 1 teaspoon onion powder: Gives a subtle sweetness and depth to the spice mix.
• 1 teaspoon dried thyme (or 1 tablespoon fresh thyme): Brings an earthy herbaceous note that pairs beautifully with pork.
• 1 cup fresh or frozen cranberries: Bursting with tartness, these create the signature glaze.
• 1/2 cup sugar (or honey for a healthier option): Balances the tart cranberries with smooth sweetness.
• 1/2 cup chicken broth: Builds the sauce base and infuses savory richness.
• 1 tablespoon balsamic vinegar: Adds a tangy depth and complexity.
• 1 teaspoon Dijon mustard: Introduces a subtle bite that brightens the glaze.
• 1/4 teaspoon ground cinnamon: A warm hint that complements the cranberries perfectly.
• Salt and pepper to taste: To season the glaze for a balanced finish.

How to Make Cranberry Glazed Pork Tenderloin

Step 1: Prepare and Season the Pork

Start by preheating your oven to 400°F (200°C). Pat your pork tenderloin dry to ensure a beautiful sear. Then, rub the pork with olive oil and generously season with salt, pepper, garlic powder, onion powder, and thyme. This combination infuses the pork with layers of flavor that will complement the cranberry glaze perfectly.

Step 2: Sear the Pork Tenderloin

In an oven-safe skillet heated over medium-high heat, sear the pork for 2 to 3 minutes on each side until it develops a golden-brown crust. This step locks in the juices and adds a wonderful texture contrast that makes the pork so irresistible.

Step 3: Make the Cranberry Glaze

While the pork is searing, combine fresh or frozen cranberries with sugar, chicken broth, balsamic vinegar, Dijon mustard, cinnamon, salt, and pepper in a saucepan. Simmer the mix gently until the cranberries burst and the sauce thickens, about 10 to 15 minutes, creating that luscious cranberry glaze that’s bursting with flavor and color.

Step 4: Roast and Glaze the Pork

Pour half of the vibrant cranberry glaze over the seared pork. Transfer the skillet to your preheated oven and roast for 15 to 20 minutes or until the internal temperature reaches 145°F (63°C). Baste the pork with the glaze halfway through roasting for an extra glossy finish and infusion of flavor.

Step 5: Rest and Serve

Remove the pork from the oven and let it rest for 5 to 10 minutes. Resting allows the juices to redistribute, ensuring each slice stays juicy. Slice the tenderloin into medallions, drizzle with the remaining glaze, and garnish if you like with fresh herbs for a stunning presentation.

How to Serve Cranberry Glazed Pork Tenderloin

Garnishes

Fresh herbs like thyme or rosemary add a pop of green that contrasts beautifully with the deep red cranberry glaze. Toasted nuts or a sprinkle of zest from an orange can also lift the dish visually and aromatically, making every bite feel thoughtful and refined.

Side Dishes

This Cranberry Glazed Pork Tenderloin pairs wonderfully with creamy mashed potatoes, which soak up the glaze, or roasted root vegetables that bring an earthy balance. For a lighter option, serve alongside a crisp green salad or steamed green beans for freshness and crunch.

Creative Ways to Present

For a special dinner, present the pork slices on a rustic wooden board or elegant platter, spoon extra glaze artistically around the plate, and sprinkle with pomegranate seeds or microgreens. These touches make it a feast for the eyes as well as the palate.

Make Ahead and Storage

Storing Leftovers

Once cooled, store any leftover Cranberry Glazed Pork Tenderloin in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making the leftovers especially tasty.

Freezing

You can freeze the cooked pork and glaze separately for up to 2 months. Freeze the pork slices wrapped tightly to avoid freezer burn, and keep the cranberry glaze in a sealed container so you can reheat and combine when ready to enjoy.

Reheating

To reheat, gently warm the pork slices in a pan over low heat or in the oven to avoid drying out. Warm the cranberry glaze separately, then drizzle over the pork just before serving to restore all its glossy delight.

FAQs

Can I use fresh cranberries for the glaze?

Absolutely! Fresh cranberries are great and will give you that bright, tart flavor in the glaze. If you only have frozen, those work beautifully too—just add them straight from the freezer into the sauce.

Is pork tenderloin the best cut for this recipe?

Yes! Pork tenderloin is perfect because it’s lean, tender, and quick to cook, which complements the sweet and tangy cranberry glaze without overpowering it.

Can I prepare this dish gluten free?

This recipe is naturally gluten free, as no wheat-containing ingredients are used in the glaze or seasoning. Just be sure to check labels on your broth and mustard to confirm.

Can I make the cranberry glaze ahead of time?

Definitely. The cranberry glaze can be prepared a day ahead and refrigerated; just warm it gently before glazing your pork so the flavors stay vibrant and the sauce stays silky.

What can I substitute for chicken broth?

If you prefer, vegetable broth or even water with a touch of seasoning can be used, though chicken broth adds a lovely savory depth that complements the cranberries well.

Final Thoughts

There is something truly special about making a dish that feels both festive and cozy, and this Cranberry Glazed Pork Tenderloin fits the bill perfectly. With its balance of juicy pork and fruity-tangy glaze, delicious simplicity meets impressive flavor in a way that’s perfect for any occasion. I encourage you to try this recipe soon—your taste buds will thank you for it!