Cranberry Glazed Pork Tenderloin -- Lynn's

Lynnsrecipes's picture

Dec. 23, 2013

Lynn demonstrates how to make a delicious Cranberry Glazed Pork Tenderloin that would be perfect for a Holiday meal.


Cranberry juice 1 Cup (16 tbs)
Red currant jelly 1/3 Cup (5.33 tbs)
Dijon mustard 1 Tablespoon
Dried cranberries 1/4 Cup (4 tbs)
Pork tenderloin 1 Pound
Extra virgin olive oil 1 Tablespoon
Kosher salt 1/2 Teaspoon
Freshly ground pepper To Taste



1. Preheat oven to 425° and line a rimmed baking sheet with foil. Set aside.


2. In a medium skillet over medium-high heat, combine the cranberry juice, jelly and mustard; cook, stirring occasionally, until thick enough to coat the back of a spoon, about 15 minutes.

3. Remove 3 Tablespoons of the glaze and set aside for brushing. Stir the cranberries into the remaining glaze; set aside for drizzling.

4. Rub the pork with the olive oil, kosher salt and pepper. Place on the prepared baking sheet and roast, turning once, 15 minutes. Remove the pork from the oven and brush all over with the reserved 3 Tablespoons glaze. Continue to roast until a thermometer inserted into the thickest part of the meat registers 160°, 5 to 10 more minutes.

5. Let rest it for 5 minutes.


6. Slice the pork and drizzle with the cranberry glaze. Serve and enjoy!

Recipe Summary

Difficulty Level: Medium
Cook Time: 60 Minutes
Ready In: 60 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 307Calories from Fat 75

 % Daily Value*

Total Fat 8 g12.3%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 312 mg13%

Total Carbohydrates 34 g11.3%

Dietary Fiber %

Sugars 28 g

Protein 24 g48%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet