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Cranberry-Glazed Pork Tenderloin


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Rate this recipe 4.8/5 (5 Votes)


  • 1 cup cranberry juice
  • 1/3 cup red currant jelly
  • 1 tablespoon dijon mustard
  • 1/4 cup dried cranberries
  • 1 pork tenderloin (about 1 pound)
  • 1 tablespoon extra-virgin olive oil
  • Kosher salt and freshly ground pepper


Servings 4
Preparation time 40mins
Cooking time 40mins
Adapted from


Step 1

Preheat the oven to 425 degrees F and line a rimmed baking sheet with foil. Combine the cranberry juice, jelly and mustard in a medium skillet over medium-high heat; cook, stirring occasionally, until thick enough to coat the back of a spoon, about 15 minutes. Remove 3 tablespoons of the glaze and set aside for brushing. Stir the cranberries into the remaining glaze; set aside for drizzling.

Meanwhile, rub the pork with the olive oil, 1/2 teaspoon salt and a few grinds of 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 145 degrees F, 5 to 10 more minutes. Let rest 5 minutes, then slice and drizzle with the cranberry glaze.

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