Cranberry Pork Tenderloin
When you're finally over leftovers, transform your holiday cranberry sauce into a delicious garnish for a simple and perfectly cooked Cranberry Pork Tenderloin!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
- 1 pound pork tenderloin trimmed
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 3 tablespoons olive oil separated
- 3 tablespoons unsalted butter separated
- 2 shallots chopped
- 1/2 cup dry red wine
- 1/2 cup chicken broth
- 1 tablespoon thyme
- 1 cup whole-berry cranberry sauce
Preheat oven to 425 degrees F. Pat the pork dry pierce all over with a fork. Drizzle with 1 Tablespoon olive oil, then season with Italian seasoning, salt & pepper.
Heat 1 Tablespoon olive oil and 2 Tablespoons butter in a cast iron skillet set over medium-high heat. Add pork and sear on all sides, which should take no more than 5 minutes.
Place in the preheated oven and roast uncovered at for 13-15 minutes, flipping the tenderloin over halfway through baking. Use a meat thermometer to check internal temperature, removing it from the oven when the center of pork registers 145-155 degrees F.
Transfer to a cutting board and let meat rest 5-10 min. Slice and serve with cranberry sauce.
While tenderloin is roasting, make the sauce. Melt remaining butter and oil in a saucepan set over medium heat. Saute shallots 4-5 minutes, then add wine and simmer until it reduces by half. Add broth and thyme, stirring to combine.
Stir in cranberry sauce and simmer until pork is removed from oven. After moving tenderloin to cutting board, transfer ¼ cup of pork drippings to the sauce. Allow sauce to cook 2-3 minutes more, adding more broth until desired consistency is reached.
Calories: 448kcal | Carbohydrates: 31g | Protein: 24g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 96mg | Sodium: 771mg | Potassium: 539mg | Fiber: 1g | Sugar: 27g | Vitamin A: 375IU | Vitamin C: 7.3mg | Calcium: 32mg | Iron: 2mg