Cranberry Pork Tenderloin


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1 lb pork tenderloin

1 tsp Italian seasoning

1 tsp salt

½ tsp pepper

3 tbsp olive oil

3 tbsp unsalted butter

¼ cup onions, minced

½ cup dry red wine

½ cup chicken broth

1 tbsp thyme

1 cup whole-berry cranberry sauce


Preheat oven to 425°F. Drizzle 1 tbsp of olive oil over the tenderloin, then season with Italian seasoning, salt, and pepper. (2) heat t tbsp olive oil and 2 tbsp butter in cast iron skillet over medium heat. Add pork and sear on all sides, no longer than 5 minutes. (3) Place skillet with tenderloin in oven and roast uncovered for 13-15 minutes, flipping over tenderloin halfway through baking. Inside should reach 145-155 °F. (4) Transfer to cutting board and let meat rest 5-10 minutes. Slice and serve with cranberry sauce.

Cranberry sauce: While tenderloin is roasting – melt remaining butter and oil in saucepan over medium heat. Sauté the onions 3-5 minutes, then add wine and simmer until it’s reduced to half. Add broth and thyme, stirring to combine. Stir in cranberry sauce and simmer until pork is removed from oven. Take ¼ cup of pork drippings and add to sauce. Allow sauce to cook for 2-3 minutes more.