Pork Tenderloin with Cranberry Sauce
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If you’re looking for a show-stopping main dish for Christmas dinner, I have a delicious option: Pork Tenderloin with Cranberry Sauce. This year, I aimed to create a holiday meal that feels elegant but is actually simple to make. This recipe checks all the boxes.
I discovered it on Tasty Kitchen, a recipe site from Ree Drummond (a.k.a. The Pioneer Woman). With her track record of fail-proof recipes, I knew this one would be a winner — and I was right! This dish is flavorful and festive and pairs perfectly with any holiday side.
I first made this recipe using a pork loin roast, which I had in my freezer. If you’re wondering, a pork loin roast is essentially a pork loin folded in half and tied with butcher’s twine to create a more compact, roast-style cut. I actually preferred this approach since it fit nicely in my pan. While it did take longer to cook than a standard pork loin, the end result was well worth it.
I made a few tweaks to the cranberry sauce. Instead of fresh rosemary, I used dried rosemary, and I skipped the red wine, opting for extra cranberry sauce instead. The sauce needed a bit more thickness, so I leaned into my homemade cranberry sauce recipe, which includes orange as the base.
The result? Absolute perfection. The sweet-tart flavor of the cranberry sauce balanced beautifully with the savory notes from the onions, chicken broth, and rosemary. It coated the pork loin in a glossy, flavorful, fabulous sauce.
If you’re looking for a dish that feels fancy but is totally achievable, this is it. It’s perfect for Christmas dinner, and I’ll be sharing a few side dish ideas (like potatoes and a salad) that pair perfectly with it. Whether you use this recipe as part of a full holiday meal or simply add it to your Christmas dinner menu, it will surely be a hit with family and guests!
Ingredients for Pork Tenderloin with Cranberry Sauce
- PORK TENDERLOIN OR PORK LOIN ROAST
- SALT AND PEPPER
- OLIVE OIL
- BUTTER
- ONION
- ROSEMARY
- CHICKEN BROTH
- WHOLE BERRY CRANBERRY SAUCE (CANNED OR HOMEMADE)
Instructions for Pork Tenderloin with Cranberry Sauce
Preheat your oven to 425°F (220°C). This high temperature will help sear the outside of the pork and lock in the juices.
Generously season the pork tenderloin with salt and pepper. Be extra generous here — the seasoning helps create a flavorful crust on the pork.
Heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium-high heat in a large, oven-proof skillet. Once the butter is melted and bubbling, add the pork tenderloin. Use tongs to rotate the pork, searing it on all sides until it develops a golden-brown crust. This should take about 2-3 minutes per side.
Tip: If you don’t have an oven-proof skillet, sear pork in a regular skillet, then transfer it to an oven-safe baking dish for roasting.
Remove the skillet from the stovetop and transfer it to the preheated oven. Roast the pork for 10-15 minutes, or until an instant-read thermometer inserted into the thickest part of the pork reads 155-160°F.
Make the Cranberry Sauce
While the pork is roasting, start on the cranberry sauce. Heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat in a medium-sized skillet on the stove-top. Once the butter has melted, add the chopped onion and sauté for about 1-2 minutes or until the onion becomes tender and fragrant.
Add chicken broth and rosemary, stirring everything together. Next, add cranberry sauce and stir until combined. Let the sauce cook for 2-3 minutes, stirring occasionally, until it thickens slightly. If you’d like a thicker sauce, add cranberry sauce and cook for another minute or two.
Tip: Taste the sauce and adjust the seasoning with salt and pepper as needed. I recommend tasting it before serving to ensure it’s just right.
Slice the rested pork into ½-inch thick medallions and arrange them on a serving platter. Spoon the warm cranberry mixture over the top of the pork, letting it cascade down the sides for a beautiful presentation. Serve the pork immediately with your favorite side dishes like roasted potatoes, wild rice, or a fresh green salad.
This Pork Tenderloin with Cranberry Sauce is a show-stopping main dish perfect for Christmas dinner, special occasions, or even a weeknight dinner that feels a little extra fancy. The combination of juicy pork with sweet-tart cranberry sauce makes every bite unforgettable!
Frequently Asked Questions
How do I know when the pork is done?
An instant-read meat thermometer is the best way to tell if your pork is done. Insert it into the thickest part of the pork. When it reaches an internal temperature of 155-160°F, it’s ready to be removed from the oven. Let it rest for at least 5 minutes, as it will continue to cook and the internal temperature will rise slightly.
Can I make this recipe ahead of time?
Yes! You can make parts of this recipe ahead of time. Here’s how. Make the cranberry sauce ahead: Prepare the cranberry sauce and store it in the refrigerator for up to 3 days. Reheat it on the stove or microwave before serving.
Sear the pork ahead: You can sear the pork in advance and store it in the fridge. When ready to cook, place it in the oven and finish cooking.
What if I don’t have an oven-proof skillet?
No problem! If you don’t have an oven-proof skillet, sear the pork in a regular skillet on the stovetop. After searing, transfer it to a baking dish or oven-safe pan to finish cooking in the oven.
What sides go well with this pork tenderloin?
This pork pairs perfectly with a variety of sides, especially those with sweet, savory, or herbaceous flavors. Here are some popular options:
- Potatoes: Garlic mashed potatoes, roasted potatoes, or sweet potato mash
- Vegetables: Roasted Brussels sprouts, green beans, asparagus, or sautéed spinach
- Grains: Wild rice, quinoa, or buttered couscous
- Salad: Mixed green salad with a citrus vinaigrette or cranberry pecan salad
FOR MORE RECIPES LIKE THIS, TRY:
Pork Tenderloin with Cranberry Sauce
Real Mom Kitchen
Ingredients
- 1 whole pork tenderloin trimmed of fat (I used a pork loin roast)
- salt and pepper to taste, I used kosher salt and freshly ground black pepper
- 3 Tbsp olive oil divided
- 3 Tbsp butter divided
- ½ medium onion
- ½ tsp dried rosemary
- ¾ cup low sodium chicken broth
- 1 cup generous cranberry sauce (homemade or canned is fine! I use my homemade)
Instructions
- Preheat oven to 425 degrees.
- Generously season pork tenderloin with salt and pepper, be really generous.
- Heat 2 tablespoons olive oil and 2 tablespoons butter in a heavy, oven-proof skillet over medium-high heat. Sear tenderloin on all sides, using tongs to move it around. If you don’t have an oven proof skillet, just use a regular skillet, then transfer to an oven safe dish.
- Remove pan from heat and place in the oven for 10 to 15 minutes, or until thermometer inserted registers 155 to 160 degrees. (Since I used a pork loin roast that was a little icy it took more like 30-40 minutes to cook mine to 155 degrees) Set pork on a cutting board to rest (I let it rest for about 5 minutes).
- In a separate skillet while the pork loin cooks, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add onion and cook for a minute or so until slightly tender 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 cranberry sauce to achieve desired consistency.
- Check seasoning and add more salt or pepper if needed (I did taste the sauce and added some salt and pepper).
- Slice pork loin and place on a platter. Spoon cranberry sauce over the top. Serves 6.
Nutrition
