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Pork Tenderloin with Cranberry Sauce

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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

Scale
  • 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

  1. 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.
  2. 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.
  3. Transfer to a serving platter, cover, and keep warm. (Do not wash the skillet.)
  4. 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.
  5. Add chicken broth, thyme and the reserved cranberry cooking liquid; boil until reduced again by half, around 5 to 7 minutes.
  6. 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.
  7. Stir in the reserved cranberries and season to taste with salt and pepper.

Oven Roasting Directions

  1. Preheat oven to 400 degrees.
  2. 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.
  3. 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.
  4. Remove tenderloin from pan and place on a cutting board to rest for 10 minutes before serving.
  5. 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.

  • Author: From "A Well-Seasoned Kitchen®" by Sally Clayton and Lee Clayton Roper
  • Category: pork, meats, gluten free
  • Method: stovetop or roasting
  • Cuisine: everyday, entertaining