When you want a cozy yet impressive dinner, this Pork Tenderloin with Cranberry Glaze Recipe is a perfect choice. It's ideal for fall evenings, holiday tables, or any time you crave juicy pork with a glossy, sweet-tart finish that's bursting with flavor.
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What Sets This Apart
This recipe nails the balance between simple ingredients and elegant flavor. The cranberry glaze adds a glossy, tangy sweetness that pairs perfectly with the tender pork-no complicated prep, just straightforward cooking that anyone can do.
- Consistent Results: The oven temp and timing ensure perfectly cooked pork that's juicy every time.
- Rich, Balanced Flavor: Cranberry's tartness cuts through the savory pork beautifully, with a hint of brown sugar warmth.
- Pantry-First Ingredients: Most items like cranberry sauce, Dijon, and spices are already in the kitchen.
- Weeknight Friendly: Minimal hands-on time means you're free to relax while dinner roasts.
Ingredient Snapshot
For this Pork Tenderloin with Cranberry Glaze Recipe, quality ingredients make a noticeable difference. A fresh pork tenderloin and a good-quality cranberry sauce set you up for success with minimal fuss.
- Pork Tenderloin: Look for a firm, pink piece with a smooth surface. A fresh tenderloin (1.5 pounds) cooks evenly and stays juicy.
- Cranberry Sauce: You can use canned or homemade. I like a classic sauce with whole berries for texture.
- Brown Sugar: Adds warmth and balances the tart cranberry notes; dark brown sugar works beautifully for depth.
- Dijon Mustard: Provides subtle pungency and carries the glaze flavor well.
- Olive Oil: For a nice sear on the pork to lock in juices before roasting.
Quick Note: Exact measurements and detailed instructions are at the bottom in the printable recipe card.
How to Make Pork Tenderloin with Cranberry Glaze Recipe
Step 1 - Prep & Season
First up, preheat your oven to 400°F (200°C). While it's coming up to temp, pat the pork tenderloin dry with paper towels-this helps get a lovely sear and prevents steaming. Rub the tenderloin all over with olive oil, then sprinkle with salt and pepper. You want just enough seasoning to enhance the natural pork flavor without overpowering it.
Step 2 - Build Flavor
In a mixing bowl, whisk together cranberry sauce, brown sugar, Dijon mustard, garlic powder, onion powder, and a pinch of salt and pepper. You'll notice the glaze thickens slightly and develops a smooth, tangy gloss. Pour half of this glaze into the bottom of your baking dish to keep the pork moist as it roasts, then place the pork on top and spread the remaining glaze evenly over the tenderloin.
Step 3 - Finish for Best Texture
Bake the pork for 25 to 30 minutes, or until the internal temperature hits 145°F (63°C). I use an instant-read thermometer to check the thickest part-it's the best way to avoid overcooking. Once out of the oven, let the pork rest for about 5 minutes; this step is key for juicy slices and lets the glaze settle into the meat.
Cook's Notes & Tricks
Over the years, I've found a few tweaks that really bring this Pork Tenderloin with Cranberry Glaze Recipe to the next level. Most importantly: don't skip the rest after cooking. It really lets the juices reconvene, making every bite tender. Also, trust your thermometer rather than relying on timing alone - pork tenderloin can cook differently depending on thickness.
- Doneness Cue: When the thermometer reads 145°F at the thickest spot, it's ready.
- Temperature Trick: Resting the pork under foil for 5 minutes allows residual heat to finish cooking gently.
- Make-Ahead Move: The glaze can be mixed up to two days in advance and stored in the fridge.
- Avoid This Pitfall: Don't use too much oil or the glaze will slide off instead of sticking nicely.
Serve & Enjoy
Finishing Touches
Once sliced, drizzle any pan juices or remaining cranberry glaze over the pork for an extra glossy, luscious look. A sprinkle of fresh herbs like thyme or rosemary can add a subtle aroma that complements the glaze beautifully. I love this final step because it adds freshness and a pop of color that brightens the plate.
Pairs Beautifully With
This pork tenderloin loves cozy sides like creamy mashed potatoes or roasted root vegetables. For a lighter contrast, toss a crisp arugula salad with lemon vinaigrette. The bitter greens and tang balance the sweetness of the cranberry glaze, making each bite exciting.
Simple Plating Wins
Slice the tenderloin into medallions, fan them slightly on a warm plate, and spoon the rich glaze over. Add a few whole cranberries or herbs for color pops. It's deceptively simple but looks restaurant-worthy-perfect for weeknights and guests alike.
Make-Ahead, Storage & Reheat
Storing Leftovers
Store leftover pork slices in an airtight container in the fridge for up to 3 days. The glaze keeps the meat moist, but pork can firm up slightly. Reheat gently to keep it tender.
Freezing Tips
You can freeze cooked pork tenderloin wrapped tightly in foil and placed in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge before reheating for best texture.
Reheating Pork Tenderloin with Cranberry Glaze Recipe Without Drying Out
To reheat, cover slices with foil and warm in a 300°F oven until just heated through, about 10-15 minutes. Alternatively, microwave on medium power in short bursts with a splash of water or leftover glaze to keep moisture. Air fryer reheating can work too-set to 320°F for 5 minutes, but watch carefully to avoid overcooking.
Frequently Asked Questions
Yes, you can simmer fresh cranberries with sugar and a bit of water until they burst and thicken into a sauce. This adds freshness but requires more prep time.
Pork tenderloin works best because it's lean and cooks quickly, absorbing the cranberry glaze without becoming dry.
Roasted vegetables, creamy mashed potatoes, wild rice, or a crisp salad are timeless companions that balance sweet and savory notes nicely.
Absolutely. You can make the glaze a couple of days in advance and even prep the pork by seasoning it the night before for deeper flavor.
Final Thoughts
This Pork Tenderloin with Cranberry Glaze Recipe is one of my reliable go-tos when I want an easy yet impressive dinner. It's forgiving, flavorful, and comes together with ingredients you probably already have on hand. Give it a try next time you want to treat yourself without the fuss-you'll love how that juicy pork pairs with the lively glaze every single time.
PrintFull Recipe
Pork Tenderloin with Cranberry Glaze Recipe
This Pork Tenderloin with Cranberry Glaze recipe offers a delicious and easy way to prepare tender, juicy pork infused with a sweet and tangy cranberry sauce, perfect for a weeknight dinner or special occasion.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Pork Tenderloin
- 1.5 lbs pork tenderloin
- 1 tablespoon olive oil
- Salt and pepper to taste
Cranberry Glaze
- 1 cup cranberry sauce
- 2 tablespoons brown sugar
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it is hot and ready for the pork tenderloin.
- Prepare Cranberry Glaze: In a bowl, combine cranberry sauce, brown sugar, Dijon mustard, garlic powder, onion powder, salt, and pepper. Mix well to create a smooth glaze.
- Season Pork Tenderloin: Rub olive oil evenly over the pork tenderloin. Season generously with salt and pepper on all sides.
- Apply Glaze and Bake: Place the pork tenderloin in a baking dish. Pour the prepared cranberry glaze over the pork, ensuring it is well coated. Put the dish in the oven and bake for 30 minutes or until the internal temperature reaches 145°F (63°C).
- Rest and Serve: Remove the pork from the oven and let it rest for 5 minutes. This allows the juices to redistribute for a moist and tender result. Slice the pork and serve with any additional cranberry glaze if desired.
Notes
- Use a meat thermometer to ensure the pork is cooked to a safe internal temperature without overcooking.
- For extra flavor, marinate the pork in the cranberry glaze for 1 hour before baking.
- Leftover cranberry glaze can be heated and used as a sauce for vegetables or other meats.
- If fresh cranberries are used instead of cranberry sauce, cook them down with sugar before mixing into the glaze.
- Resting the meat is essential to keep it juicy and tender.
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