This Cranberry Rosemary Pork Tenderloin is one of those dishes that feels like a little magic trick—juicy, herby pork meets a sweet-tart glaze that comes together in under an hour. It’s my go-to when I want to impress guests or just elevate a weeknight at home with the family (yes, even when the laundry’s still in the dryer and homework’s spread across the table!). Let’s bring a little sparkle to the dinner table—aprons on, let’s make something special!
Why You’ll Love This Recipe
I started making this pork tenderloin back when I was juggling toddler bedtime and dinner guests. And let me tell you—this glaze saved the day. It’s that perfect blend of festive and unfussy!
- Elegant yet easy—great for weeknights or entertaining
- The cranberry glaze doubles as a stunning sauce
- Fresh herbs give it a cozy, aromatic finish
- Ready in about 45 minutes
Ingredients Breakdown
Essentials
- 1.5 to 2 pounds center-cut pork tenderloin
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped
- Salt and freshly ground black pepper
- Pinch red pepper flakes (optional)
- Cranberry Rosemary Glaze:
- 1 cup fresh cranberries (or ½ cup frozen)
- ½ cup orange juice (fresh is best!)
- ⅓ cup honey or maple syrup
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh rosemary, chopped
- Zest of 1 orange
- ¼ teaspoon salt
- 1 tablespoon balsamic or apple cider vinegar (optional)
- Pan Sauce (optional):
- ½ cup chicken stock
- 2 tablespoons cranberry glaze
Pro Tips
- Use fresh rosemary for the best flavor—it really makes the dish sing.
- Frozen cranberries work perfectly if fresh aren’t in season.
- Maple syrup will add a deeper, cozier sweetness than honey—both work beautifully.
- No roasting pan? Use a cast-iron skillet or any oven-safe pan instead.
Step-by-Step Instructions
- Make the Glaze: In a small saucepan, combine cranberries, orange juice, honey or maple syrup, Dijon mustard, chopped rosemary, orange zest, and salt. Simmer over medium heat for 10–12 minutes, stirring occasionally, until cranberries burst and the glaze thickens.
- Gently mash some of the berries for a smoother texture if desired. Stir in balsamic or apple cider vinegar if using. Taste and adjust seasoning. Set aside.
- Prep the Pork: Pat the tenderloin dry and rub with olive oil, minced garlic, chopped rosemary, salt, pepper, and red pepper flakes (if using).
- Sear the Pork: Preheat oven to 400°F (200°C). In an ovenproof skillet over medium-high heat, sear the pork on all sides until golden brown, about 2–3 minutes per side.
- Glaze and Roast: Brush 2 tablespoons of glaze over the pork. Transfer the skillet to the oven and roast for 12–16 minutes or until internal temperature reaches 140–145°F (60–63°C). Halfway through, brush with more glaze.
- Rest and Sauce: Remove pork from oven, tent with foil, and rest for 5–10 minutes. Optional: deglaze the skillet with chicken stock and 2 tablespoons of glaze for a quick pan sauce. Simmer for 2–3 minutes until glossy.
- Serve: Slice pork into medallions. Spoon over glaze or pan sauce. Garnish with extra rosemary or a zippy twist of orange zest!
Chef’s Tips and Tricks
- Letting the pork rest helps keep it juicy—don’t skip it!
- A meat thermometer is your best friend here—overcooked pork dries out quickly.
- This glaze is also amazing on chicken or salmon, so keep it in your back pocket.
Recipe Variations and Serving Suggestions
- Swap orange juice for apple cider in the glaze for a cozy fall twist.
- Want to go low sugar? Cut the honey/maple to ¼ cup and add a few extra cranberries to balance tartness.
- Pair with wild rice pilaf, roasted Brussels sprouts, or creamy mashed sweet potatoes.
- Thin the leftover glaze with vinegar and olive oil for a festive salad dressing.
FAQs
Can I make this ahead of time?
Yes! The glaze can be made 1–2 days in advance and kept in the fridge. Just warm before using. The pork is best fresh, but leftovers reheat beautifully.
Can I use pork loin instead of tenderloin?
You can, but it’ll take longer to cook and may be slightly less tender. Be sure to adjust the roasting time and check the internal temp!
Is the glaze kid-friendly?
Absolutely! It’s gently sweet with just a touch of tartness. To make it even more mild, skip the Dijon or red pepper flakes.
Recipe Card
Prep Time: 10 minutes
Cook Time: 30–35 minutes
Total Time: 45 minutes
Ingredients:
- 1.5 to 2 pounds pork tenderloin
- 2 tablespoons olive oil
- Salt and pepper
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- Pinch red pepper flakes (optional)
- 1 cup fresh cranberries (or ½ cup frozen)
- ½ cup orange juice
- ⅓ cup honey or maple syrup
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh rosemary, chopped
- Zest of 1 orange
- ¼ teaspoon salt
- 1 tablespoon balsamic or apple cider vinegar (optional)
- ½ cup chicken stock (optional)
Instructions:
- Make cranberry glaze: simmer all glaze ingredients 10–12 minutes.
- Rub pork with oil, garlic, rosemary, and seasonings.
- Sear pork on all sides in oven-safe skillet over medium-high heat.
- Brush with glaze, then roast at 400°F for 12–16 minutes or until 140–145°F.
- Rest 5–10 minutes, then slice and serve with extra glaze or pan sauce.
Nutrition: ~320 calories per serving
Did you make this recipe? I’d LOVE to hear how it turned out for you! Leave a comment below, tag me on Instagram @thekitchensaid, or share it with a friend who needs more cozy dinner ideas in their life.
