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This cranberry orange pork tenderloin has become a signature dish for special occasions in my home. The balance of tangy cranberries, sweet orange, and tender pork is nothing short of perfection. Not only does it make for a stunning centerpiece, but it’s also simple enough to prepare for any night when you want something a little extra.
This recipe came to life during a holiday gathering. I wanted something festive and unexpected, and now my family asks for it every Thanksgiving.
Ingredients
- Pork tenderloin: 1.5 lbs provides tender and lean protein; look for one with minimal fat for even cooking
- Fresh cranberries: 1 cup for a tart contrast against the sweetness of the sauce; choose plump and firm berries
- Orange juice: 1/2 cup adds brightness and acidity to complement the cranberries
- Brown sugar: 1/4 cup balances out the tartness without overpowering the other flavors
- Olive oil: 2 tablespoons keeps the pork tender and juicy during baking
- Salt: 1 teaspoon enhances the natural flavors of the ingredients
- Black pepper: 1/2 teaspoon adds a hint of mild spice
- Garlic powder: 1 teaspoon brings a savory depth to the dish
- Onion powder: 1 teaspoon adds a subtle sweetness and complexity
- Zest of 1 orange: captures the vibrant essence of fresh citrus; make sure to avoid the bitter white part
How To Make Cranberry Orange Pork Tenderloin
- Mix the Sauce:
- Combine the cranberries, orange juice, brown sugar, olive oil, salt, pepper, garlic powder, onion powder, and orange zest in a bowl. Stir until the sugar dissolves completely and the mixture looks glossy.
- Prepare the Pork:
- Place the pork tenderloin in a baking dish. Pour the cranberry mixture evenly over the meat, ensuring every part is covered to soak up the flavors.
- Bake Covered:
- Preheat the oven to 400°F or 200°C. Cover the baking dish with aluminum foil to lock in moisture, and bake for 25 minutes.
- Finish Baking:
- Remove the foil and continue cooking uncovered for another 15 to 20 minutes. Keep an eye on the internal temperature of the pork tenderloin, which should reach 145°F or 63°C for perfect doneness.
- Let it Rest:
- Allow the pork to rest for 5 minutes to redistribute the juices inside before slicing. Serve with the cranberry sauce generously spooned over the slices.
The fresh cranberries are my absolute favorite part of this dish. They pop in the oven and infuse the sauce with their tart sweetness, making every bite unforgettable. I still remember my mother calling it a work of art the first time I made it for her birthday dinner.
Storage Tips
Leftovers should be cooled completely and stored in an airtight container in the fridge for up to 4 days. Reheat gently in a microwave or over low heat on the stovetop to keep the pork tender.
Ingredient Substitutions
If fresh cranberries are unavailable, frozen ones work perfectly—no need to thaw before using. You can also use honey instead of brown sugar for a floral sweetness.
Serving Suggestions
Serve this pork tenderloin alongside roasted potatoes, a leafy green salad, or even a simple rice pilaf to soak up the extra sauce. It pairs beautifully with a dry white wine or sparkling water infused with cranberry for a themed touch.
This cranberry orange pork tenderloin recipe is as vibrant in flavor as it is in presentation—a guaranteed crowd-pleaser for any occasion.
Recipe FAQs
- → How do I ensure the pork stays tender?
Baking the pork at 400°F and covering it with foil for part of the process locks in moisture. Letting it rest after cooking also helps ensure tenderness.
- → Can I use dried cranberries instead of fresh ones?
Fresh cranberries are recommended for their tart flavor and texture. If using dried cranberries, soak them in hot water or orange juice beforehand to soften.
- → What sides pair well with this dish?
This dish pairs wonderfully with roasted vegetables, mashed sweet potatoes, or wild rice for a complete meal.
- → How can I tell when the pork is done?
Use a meat thermometer to ensure the pork’s internal temperature reaches 145°F. Let the meat rest for five minutes before slicing.
- → Can I prepare the cranberry sauce in advance?
Yes, you can prepare the cranberry mixture a day ahead and refrigerate. Pour it over the pork just before baking.
- → Can I substitute orange juice with another citrus juice?
Yes, lemon or grapefruit juice can provide a similar citrus kick, but orange juice is recommended for its sweetness.