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Holiday Cranberry Orange - Glazed Pork Tenderloin

Chef D. Scott Phillips, President FSC
Festive Pork Dish
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Servings 8

Ingredients
  

Pork Tenderloin

  • 2 each pork tenderloin (about 1 lb each)
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp dried rosemary
  • 1 tsp dried thyme

Cranberry - Orange Glaze

  • 1 cup fresh or frozen cranberries
  • 1/2 cup orange juice (fresh is best)
  • 1/4 cup honey
  • 2 tbsp brown sugar
  • 1 tsp orange zest
  • 1 tbsp balsamic vinegar
  • 1 pinch Kosher salt

Instructions
 

Prepare the Pork

  • Preheat oven to 400℉.
  • Pat the pork tenderloins dry. Rub with olive oil, salt, pepper, granulated garlic, rosemary and thyme.
  • Heat a large skillet over medium high heat.
  • Sear the tenderloins on all sides until golden brown (about 2-3 minutes per side).

Make the Glaze

  • In a small saucepan, combine cranberries, orange juice, honey, brown sugar, orange zest, balsamic vinegar, and salt.
  • Bring to a simmer and cook for 8-10 minutes, stirring occasionally, until the cranberries burst and the mixture thickens slightly.
  • Remove from heat. Blend lightly (optional) for a smoother consistency.

Roast

  • Spoon half of the glaze over the seared pork.
  • Place the skillet in the oven and roast for 18 - 22 minutes, or until the pork reaches 145℉ internally.
  • Let rest 5-10 minutes before slicing.

Notes

Warm the remaining glaze and drizzle over sliced pork.
Garnish with fresh rosemary, orange slices, or whole cranberries for a holiday presentation.