YumVerseEats
American Comfort
Cranberry Pork Tenderloin
A cranberry pork tenderloin roasted with a sweet-tart cranberry glaze — a festive, low-effort main.
RECIPE AT A GLANCE
10
min
Active Time
40
min
Total Time
4
SERVINGS
Oven
METHOD
Why It Works
A cranberry glaze brings sweet-tart brightness that plays off the savory pork. Roasting to 145°F keeps the lean cut tender and juicy.
Ingredients
Protein
• 1½ lb pork tenderloin
Seasoning
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ½ teaspoon dried thyme
Sauce
• 2 tablespoons olive oil
• ⅓ cup orange juice
• ¼ cup honey
• 2 cloves garlic, minced
Vegetables
• 1½ cups cranberries
Topping
• 2 tablespoons chopped fresh parsley
How to Make It
1
Heat the oven to 425°F.
2
Pat the tenderloin dry and season with salt and pepper.
3
Heat olive oil in an oven-safe skillet over medium-high and sear the tenderloin on all sides.
4
Add cranberries, orange juice, honey, garlic, and thyme to the skillet.
5
Transfer to the oven and roast 18 to 20 minutes until the tenderloin reaches 145°F and the cranberries burst.
6
Rest 5 minutes.
7
Slice, spoon the cranberry glaze over, and top with parsley.
How to Make It
1
Heat the oven to 425°F.
2
Pat the tenderloin dry and season with salt and pepper.
3
Heat olive oil in an oven-safe skillet over medium-high and sear the tenderloin on all sides.
4
Add cranberries, orange juice, honey, garlic, and thyme to the skillet.
5
Transfer to the oven and roast 18 to 20 minutes until the tenderloin reaches 145°F and the cranberries burst.
6
Rest 5 minutes.
7
Slice, spoon the cranberry glaze over, and top with parsley.
Ingredients
Protein
• 1½ lb pork tenderloin
Seasoning
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ½ teaspoon dried thyme
Sauce
• 2 tablespoons olive oil
• ⅓ cup orange juice
• ¼ cup honey
• 2 cloves garlic, minced
Vegetables
• 1½ cups cranberries
Topping
• 2 tablespoons chopped fresh parsley
Storage & Reheat
Store:
Store up to 3 days.
Reheat:
Reheat gently in a 325°F oven with a splash of broth.
Swaps
No honey? Use maple syrup in the same amount; expect a slightly different sweetness and flavor.
No fresh cranberries? Use the same amount of frozen cranberries; no need to thaw.
Avo's Tip
Spoon extra cranberry glaze over the sliced tenderloin just before serving.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
Fresh or canned cranberries?
Both work; fresh or frozen cook down into a brighter glaze, canned sauce is fastest.
Is this just for holidays?
No — it's festive but low-effort enough for any weeknight.
What should I serve with it?
Mashed potatoes, roasted Brussels sprouts, or wild rice.
Quick Fixes
Glaze too tart: stir in a little more honey or sugar.
Tenderloin dry: pull at 145°F and rest.
Glaze too thick: loosen with a splash of broth.
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