Cinnamon Cranberry Pork Tenderloin
Elevate your dinner table with this Cinnamon Cranberry Pork Tenderloin, a perfect blend of savory and sweet flavors that makes any meal feel special. This dish features tender, seared pork infused with the warming spice of cinnamon, complemented by a luscious glaze made from dried cranberries, honey, balsamic vinegar, and a hint of chicken broth. The subtly sweet and tangy glaze is thickened to an irresistible finish with a touch of butter, transforming the dish into a flavor-packed masterpiece. Roasted to perfection in the oven, this pork tenderloin is both juicy and flavorful, taking just 50 minutes from prep to plate. Garnish with fresh rosemary for an elegant presentation, and serve it with your favorite sides to impress family or guests alike. Perfect for dinner parties or cozy nights at home, this recipe is sure to become a go-to for its simplicity and gourmet flair!
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Recipe Information
Ingredients
- 1.5 pounds Pork tenderloin
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Ground cinnamon
- 2 tablespoons Olive oil
- 0.75 cup Dried cranberries
- 1 cup Chicken broth
- 2 tablespoons Balsamic vinegar
- 3 tablespoons Honey
- 1 tablespoon Unsalted butter
- 1 sprig Fresh rosemary (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Pat the pork tenderloin dry with paper towels. Rub it evenly with salt, black pepper, and ground cinnamon.
In a large, oven-safe skillet, heat olive oil over medium-high heat. Once hot, sear the pork tenderloin on all sides until golden brown, about 2 minutes per side. Remove the tenderloin from the skillet and set aside.
Reduce the heat to medium. In the same skillet, add dried cranberries, chicken broth, balsamic vinegar, and honey. Stir to combine and bring the mixture to a simmer.
Return the seared pork tenderloin to the skillet, spooning some of the glaze over the top.
Transfer the skillet to the preheated oven. Roast for 18-25 minutes, or until the internal temperature of the pork reads 145°F (63°C) on a meat thermometer.
Carefully remove the skillet from the oven and transfer the pork tenderloin to a cutting board. Let it rest for 5-10 minutes before slicing.
While the pork rests, place the skillet with the cranberry glaze back on the stovetop over medium heat. Stir in the butter and simmer for 2-3 minutes to thicken the sauce.
Slice the pork tenderloin into medallions and drizzle the cranberry cinnamon glaze over the top. Garnish with fresh rosemary if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
1854 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.1 g | 81% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 494 mg | 165% | |
| Sodium | 5272 mg | 229% | |
| Total Carbohydrate | 142.3 g | 52% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 127.7 g | ||
| Protein | 171.5 g | 343% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 120 mg | 9% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 3537 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
