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.
