Juicy, tender Pork Tenderloin with Port, Balsamic and Cranberry Sauce is a versatile dish that’s easy enough for everyday and sophisticated enough for entertaining. Pork tenderloins are either sautéed or roasted, then served with a colorful dried cranberry and port, balsamic, thyme-infused sauce. Best of all, you can have an elegant dinner on the table in under 30 minutes!
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Why You’ll Love This Pork Tenderloin with Cranberry Sauce
I’ve been serving this dish for years at both casual and holiday gatherings, and it’s always such a hit that I included it in my first cookbook, A Well-Seasoned Kitchen! This pork and sauce combination is incredibly easy to make, is an elegant addition to a holiday table any time of year, and is guaranteed to make guests feel special.
Here’s what makes this pork recipe one of my favorite recipes:
- A deeply flavorful sauce. Dried cranberries, shallots, port, balsamic vinegar, and thyme simmer into a rich, sweet-tangy sauce that perfectly complements tender, juicy pork.
- Two easy cooking methods. Choose between a quick stovetop sauté or easy oven roasting; both deliver juicy, reliable results.
- Holiday-worthy without the fuss. Elegant enough for a holiday dinner but easy enough for a weeknight, with just 30 minutes from start to finish.
- Make-ahead friendly. Sear the pork and prepare the sauce in advance, then finish the tenderloin in the oven just before serving, which is my go-to method during the busy holiday season.
Easy Pork Tenderloin with Cranberry Sauce Ingredients
Here’s all you need to make this recipe, all of which should be available at your local grocery store:
- Dried cranberries (sweetened) – for sweet-tart flavor and chewy texture.
- Olive oil – for searing the pork. Use a high smoke point oil.
- Pork tenderloins – a lean, tender cut that cooks quickly and provides the perfect mild base for the rich balsamic-cranberry sauce
- Shallot – offers a subtle onion-garlic flavor base for the sauce
- Port – adds rich, sweet, and complex fruitiness.
- Balsamic vinegar – sweet acidity to balance the sauce. I like to use Cinnamon-Pear flavored balsamic; if you can’t find it, use an aged balsamic.
- Chicken broth – a savory base for the sauce.
- Dried thyme – the perfect earthy, herbaceous note to add subtle complexity.
- Cornstarch – thickens the sauce to a pretty, glossy finish.
Ingredient Variations and Substitutions
This recipe is flexible, and you can easily adjust it to what you have on hand or to suit your taste:
- Cranberries. Dried cranberries give the sauce its sweet-tart flavor and chewy texture. For a brighter flavor, add 1 teaspoon of orange zest along with the cranberries at the start of cooking.
- Oil. I like to use olive oil for searing, but any neutral, high-smoke point oil (such as avocado or vegetable oil) will work.
- Shallot. A small red onion can be substituted.Port. Its rich, fruity sweetness builds depth. For a different twist, use a full-bodied red wine. And, for a non-alcoholic version, use grape juice or extra broth.
- Balsamic vinegar. Apple cider vinegar can be substituted
- Broth. Chicken broth forms the savory base, but vegetable broth also works.
- Herbs. Dried thyme is easy, but fresh thyme sprigs (or even a fresh rosemary sprig) add a more aromatic flavor. Add them in with the shallot.
- Sweetness. For an even sweeter finish, stir in a dash of brown sugar (or white sugar) to taste.
How to Make Pork Tenderloin with Cranberry Sauce
(Scroll down for the full recipe in the card below.)
Oven-Roasted Pork Tenderloin
- Preheat oven. Set to 400 degrees F.
- Sear pork. Season pork tenderloins with salt and black pepper; brown in olive oil, in an ovenproof skillet over medium-high heat.
- Roast pork. Place skillet with tenderloins in oven; cook until a meat thermometer inserted into the thickest part of the tenderloin registers 145-150 degrees.
- Rest pork. Remove tenderloins from pan to a cutting board and let rest for 10 minutes before slicing.
- Make sauce. Prepare as directed below, in the same skillet.
- Slice and serve. Slice pork, arrange on a platter, and spoon sauce over top.
Stovetop Pork Tenderloin
Prefer not to turn on the oven? The stovetop method is just as quick and delicious, perfect if you’d rather sauté on the stove.
- Slice and sauté pork. Slice tenderloins into medallions, season, and sauté in olive oil over medium heat until golden brown outside and just pink inside; remove to serving platter and keep warm.
- Make sauce. Prepare as directed below in the same skillet.
- Serve. Spoon sauce over pork medallions.
How to Make the Cranberry Sauce for Pork Tenderloin
(Same for both methods)
Here’s a look at the key steps for making this heavenly sauce:
- Simmer cranberries. Cook briefly in 1 cup water; reserve berries and liquid.
- Sauté shallots. Cook briefly in the large skillet used to cook pork.
- Add port and vinegar. Add port and balsamic; simmer until reduced.
- Add broth, thyme, cranberry liquid. Stir in broth, thyme, and reserved cranberry liquid; reduce again.
- Thicken sauce. In small bowl, mix cornstarch with water; whisk into the sauce and cook until thickened.
- Add cranberies. Stir in reserved cranberries; season to taste.
Tips for Success
Here are my tips for ensuring your pork with cranberry sauce comes out perfect every time:
- Check internal temperature. For juicy, tender pork, use an instant-read thermometer. Remove from heat at 145-150 degrees F in the thickest part; it will continue to rise in temperature as it rests.
- Avoid crowding. When searing pork slices, cook in batches if needed. Overcrowding the skillet steams the pork instead of giving it a flavorful crust.
- Let it rest. Rest pork 5-10 minutes before slicing so the juices redistribute and the meat stays moist.
- Scrape the browned bits. Deglaze the skillet well – those caramelized bits add depth and complexity to the sauce.
- Adjust the sauce. If the sauce reduces too much and becomes thicker than you want, whisk in a splash of broth. Alternatively, for a thicker consistency, add a bit more cornstarch slurry or simmer the saucelonger.
How to Serve This Pork Tenderloin with Cranberry Sauce Recipe
Arrange slices of pork on a platter or individual serving plates, spoon sauce over the top and serve alongside:
- Lemon Rice, Twice Baked Potatoes Casserole, or wild rice.
- Sauteed Asparagus, Prosciutto Wrapped Asparagus, Lemon Green Beans, or Broccoli with Bacon.
- I also love to soak up any leftover tangy cranberry sauce with a slice of Quick Herb Bread or Anise Bread.
Storage
Store any leftover pork tenderloin and cranberry sauce in separate airtight containers in the refrigerator for up to 3-4 days.
To reheat:
- Place the pork in an oven-safe dish with a splash of broth or water. Cover with foil and heat for 10-15 minutes in a 325 degrees F preheated oven
- Warm cranberry sauce gently in a small saucepan on the stovetop over low heat, adding a teaspoon of water or broth if it has thickened too much.
- Spoon the warm sauce over the reheated pork just before serving.
Reheating the pork and sauce separately helps to preserve the texture and flavor of both elements of this main dish.
Pork Tenderloin Recipe FAQs
These are actually two very different cuts of meat. Pork loin (also called loin roast or center loin roast) is wide and thick, with a layer of fat on the top. And, it’s typically sold in 2 to 4-pound cuts. On the other hand, pork tenderloin is long and thin, with little to no fat, and usually runs 1 to 2 pounds. Because they are smaller, pork tenderloins are often sold 2 to a package. Note that, given their differences, pork loin and pork tenderloin require different cooking methods.
When cooking pork tenderloin medallions (slices) on the cooktop, I recommend cooking it uncovered. Covering the pan will trap in moisture, causing the meat to steam instead of sear, changing not only the way it will look but also the texture. Similarly, when roasting in the oven I don’t find it’s necessary to cover the pork. Searing it on the cooktop before roasting gives it a nice crusty texture and deeper flavor.
Pork tenderloin is one of the most tender cuts of meat, but it will turn tough if overcooked; cook only to 145 to 150 degrees F, and let it sit for 5-10 minutes, to ensure tenderness.
Yes, you definitely can overcook this cut of meat. Because it is small and low in fat, it’s important to watch it carefully and use a meat thermometer to ensure you don’t cook it too long.
I can’t think of a recipe I’ve made that calls for cooking pork tenderloin with liquid. It’s not necessary with this cut of meat to keep it moist – as long as you don’t overcook it.
More Delicious Pork Recipes
- Asian Pork Tenderloin
- Spicy Rubbed Pork Tenderloin
- Stuffed Pork Tenderloin, Roasted or Grilled
- Roast Pork Loin with Fruit Conserves
- Easy Pork Chops with Mushrooms
- Boneless Pork Chops in Sous Vide
- Breaded Pork Chops
- Chimichurri Pork Chops
Pork Tenderloin with Cranberry Sauce – Roasted or Stovetop
Juicy, tender Pork Tenderloin with Port, Balsamic and Cranberry Sauce is a versatile dish that’s easy enough for everyday and sophisticated enough for entertaining. Pork tenderloins are either sautéed or seared and roasted, then served with a colorful dried cranberry and port, balsamic, thyme-infused sauce. Best of all, you can have an elegant dinner on the table in under 30 minutes!
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Ingredients
- 1/2 cup dried cranberries
- 1 teaspoon olive oil
- 2 large pork tenderloins
- 1 shallot, minced
- 1/2 cup port
- 1/4 cup cinnamon-pear or aged balsamic vinegar (see Note)
- 1 cup chicken broth
- 1/2 teaspoon dried thyme
- 1 teaspoon cornstarch
Instructions
Stovetop Directions
- In a small saucepan, combine dried cranberries and 1 cup water. Bring to a boil, reduce heat and simmer for 3 minutes. Drain, reserving both fruit and cooking liquid. Set aside.
- Slice each pork tenderloin into 16 medallions (round slices). Heat olive oil in a large nonstick skillet over medium heat. Season pork with salt and pepper and add to the skillet. Cook until browned on the outside and light pink inside, about 2 to 3 minutes per side.
- Transfer to a serving platter, cover, and keep warm. (Do not wash the skillet.)
- In the same skillet, add the shallots and cook over medium heat, stirring, for 30 seconds. Add the port and vinegar and bring to a boil, stirring to scrape up any browned bits on the bottom of the skillet. Boil until reduced by half, around 3 to 5 minutes.
- Add chicken broth, thyme and the reserved cranberry cooking liquid; boil until reduced again by half, around 5 to 7 minutes.
- In a small bowl, dissolve the cornstarch with 1 tablespoon water. Whisk cornstarch mixture into the sauce and cook, stirring, until slightly thickened and glossy.
- Stir in the reserved cranberries and season to taste with salt and pepper.
Oven Roasting Directions
- Preheat oven to 400 degrees.
- Heat 1 tablespoon olive oil in a large oven-safe skillet (I like to use cast iron) over medium-high heat. Season whole pork tenderloins with salt and pepper, place in skillet and sear outsides until nicely browned.
- Place skillet in oven and roast for around 10 to 15 minutes, or until a meat thermometer inserted into thickest portion registers 145 to 150 degrees.
- Remove tenderloin from pan and place on a cutting board to rest for 10 minutes before serving.
- While the pork is resting, prepare the sauce as directed above, in the same skillet used to roast the pork.
Serving
Arrange slices of pork on a platter or individual serving plates, spoon sauce over top and serve.
Notes
Gluten free: Use gluten free chicken broth.
Note on vinegar: Specialty balsamic vinegars are available online and at specialty food stores.
- Category: pork, meats, gluten free
- Method: stovetop or roasting
- Cuisine: everyday, entertaining
Nutrition
- Serving Size: 1/2 pork tenderloin
- Calories: 366
- Sugar: 17.4 g
- Sodium: 356.1 mg
- Fat: 6.4 g
- Saturated Fat: 1.8 g
- Carbohydrates: 21.4 g
- Fiber: 1.2 g
- Protein: 48.1 g
- Cholesterol: 148.6 mg
