Lunch: Cranberry Pork Tenderloin Recipe | MyRecipes

Recipe by Kara Goff, Colorado Springs, CO Cranberry pork tenderloin is a delicious, easy dinner any time of the year, but it's an especially festive choice during the holiday season. It's simple, healthy, and just as good reheated the next day.

Ingredients

2 tablespoons olive oil, divided
1 pork tenderloin (about 1 lb.)
1/2 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper
1 small red onion, diced
2 cloves garlic, minced
1/2 cup reduced-sodium chicken broth
1/2 cup whole-berry cranberry sauce
2 teaspoons minced fresh rosemary
1 tablespoon balsamic vinegar

Instructions

Preheat oven to 350 °. In a large frying pan, heat 1 tbsp. oil over medium-high heat. Season pork with salt and pepper; brown lightly all over, about 5 minutes.
Transfer pork to a foil-lined 9- by 13-in. baking pan. Add remaining 1 tbsp. oil to frying pan, reduce heat to medium, and add onion. Cook, stirring, until softened, 3 minutes. Add garlic; cook 1 minute, then pour in chicken broth, cranberry sauce, rosemary, and vinegar. Cook 2 minutes.
Pour hot cranberry sauce over pork and bake, uncovered, until an instant-read thermometer inserted into meat registers 160 °, about 20 minutes. Let pork rest 10 minutes, then slice and serve with sauce.
Note: Nutritional analysis is per serving.

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