pork tenderloin with cranberry sauce

Originally posted: Nov 2010

pork tenderloin with cranberry sauce

I had a bag of cranberries in my fridge and sweet memories of making cranberry sauce for the first time during thanksgiving in cold country. I used to always buy it in a can because fresh cranberries are expensive back home. Anyway, I used Pioneer Woman’s cranberry sauce recipe. It doesn’t use sugar but instead maple syrup and juice making the sweet, a more natural sweetness.

The pork tenderloin was also her recipe. It was my first time doing something like that and boy was it good. I paired it with some mashed cauliflower instead of carb-heavy mashed potatoes.

Pork Loin with Cranberry Sauce

(taken from PW; click here for recipe)


  • 1 whole Pork Tenderloin, Trimmed Of Fat
  • Salt And Pepper, to taste
  • 3 Tablespoons Olive Oil, Divided
  • 3 Tablespoons Butter, Divided
  • 1/2 whole Medium Onion
  • 1/2 cup Red Wine (optional)
  • 3/4 cups Low Sodium Chicken Broth
  • 1/2 cup (generous) Cranberry Sauce (homemade Or Canned Is Fine!)


  1. Preheat oven to 425 degrees.
  2. Generously season pork tenderloin with salt and pepper.
  3. Heat 2 tablespoons olive oil and 2 tablespoons butter in a heavy, oven-proof skillet over high heat. Sear tenderloin on all sides, using tongs to move it around. Remove pan from heat and place in the oven for 10 to 15 minutes, or until thermometer inserted registers 155 to 160 degrees. Set pork on a cutting board to rest.
  4. In a separate skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add onion and cook for a minute, then pour in wine (if using) and chicken broth. Add rosemary. Stir together, then add cranberry sauce. Heat mixture over medium heat and cook for two or three minutes. Add more chicken broth to achieve desired consistency.
  5. Check seasoning and add more salt or pepper if needed.
  6. Slice pork loin and place on a platter. Spoon cranberry sauce over the top.

**Modifications :

Rub salt, pepper and dried rosemary onto the pork before searing instead of putting rosemary into the sauce. I think the pork goes great with the cranberry sauce alone. No need to prepare the sauce she suggested.



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