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Cranberry Pork Tenderloin - A Cozy, Flavor-Packed Dinner

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1–2 pork tenderloins (about 2–2.5 pounds total), trimmed
  • Kosher salt and freshly ground black pepper
  • Olive oil (or avocado oil)
  • 2–3 cloves garlic, minced
  • 1 small shallot (or 1/2 small onion), finely chopped
  • 1 cup fresh or frozen cranberries
  • 1/2 cup chicken broth (or vegetable broth)
  • 1/3 cup orange juice (fresh is best)
  • 2 tablespoons honey or brown sugar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
  • 1/4 teaspoon ground cinnamon (optional but lovely)
  • 1 tablespoon balsamic vinegar (for finishing)
  • 1 tablespoon unsalted butter (for finishing the sauce)
  • Optional garnish: chopped parsley or extra thyme

Method
 

  1. Preheat and prep: Heat the oven to 400°F (200°C). Pat the pork tenderloins dry with paper towels. Season all over with salt and pepper.
  2. Sear the pork: Heat a large oven-safe skillet over medium-high. Add 1–2 tablespoons oil. Sear the pork on all sides until deeply browned, about 6–8 minutes total.
  3. Roast to finish: Transfer the skillet to the oven. Roast until the thickest part reaches 140–145°F on an instant-read thermometer, about 12–18 minutes depending on size.
  4. Rest the meat: Move the pork to a cutting board and tent loosely with foil. Let it rest 8–10 minutes to keep it juicy.
  5. Start the sauce base: Return the skillet to the stove over medium heat. If the pan is dry, add a small splash of oil. Sauté the shallot for 1–2 minutes until soft, then stir in garlic for 30 seconds.
  6. Build the cranberry sauce: Add cranberries, broth, orange juice, honey or brown sugar, Dijon, thyme, and cinnamon. Scrape up the browned bits on the bottom of the pan.
  7. Simmer and thicken: Cook 5–8 minutes, stirring now and then, until the cranberries burst and the sauce reduces slightly. If it looks too thick, splash in more broth.
  8. Finish with brightness: Off the heat, stir in balsamic vinegar and the butter until glossy. Taste and adjust salt, pepper, or sweetness as needed.
  9. Slice and serve: Slice the rested pork into 1/2-inch medallions. Spoon the cranberry sauce over the top and garnish with herbs.