Cran Apple Pork Tenderloins
Elevate your dinner table with these irresistible Cran Apple Pork Tenderloins—a perfect blend of sweet and savory flavors! This recipe showcases succulent pork tenderloins seared to golden perfection, then roasted in a cozy medley of tart apples, tangy dried cranberries, and a spiced apple cider glaze. Infused with warm cinnamon and nutmeg, this dish creates an inviting aroma that fills your kitchen. The addition of butter lends a rich, velvety touch, while the apple cider and chicken stock blend into a luscious sauce to drizzle over the tender, juicy pork. Ready in under an hour, this impressive yet simple dish is ideal for a family dinner or festive gathering. Serve with a side of roasted vegetables or mashed potatoes, and watch your guests savor every bite of these delightful Cran Apple Pork Tenderloins!
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 2 pieces pork tenderloins
- 1 large fresh apple (such as Granny Smith or Honeycrisp)
- 0.5 cups dried cranberries
- 0.75 cups apple cider
- 0.5 cups chicken stock
- 2 tablespoons brown sugar
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 2 tablespoons unsalted butter
- 1 tablespoons olive oil
- 1 teaspoons salt
- 0.5 teaspoons black pepper
Instructions
Preheat your oven to 375°F (190°C).
Season both pork tenderloins with salt and black pepper on all sides.
In a large oven-safe skillet, heat olive oil over medium-high heat. Sear the pork tenderloins on all sides until golden brown, about 2-3 minutes per side. Remove and set aside on a plate.
Peel, core, and slice the apple into thin wedges.
Reduce the heat to medium and add butter to the skillet. Once melted, add the apple slices and dried cranberries. Sauté for 3-4 minutes until the apples begin to soften.
Stir in the apple cider, chicken stock, brown sugar, ground cinnamon, and ground nutmeg. Bring the mixture to a simmer.
Return the pork tenderloins to the skillet, nestling them into the cranberry-apple mixture.
Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
Remove the skillet from the oven and let the pork rest for 5 minutes before slicing.
Serve the sliced pork tenderloin with the warm cranberry-apple mixture spooned over the top. Enjoy!
Nutrition Facts
Calories |
546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.9 g | 23% | |
| Saturated Fat | 6.9 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 644 mg | 28% | |
| Total Carbohydrate | 33.3 g | 12% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 28.0 g | ||
| Protein | 60.5 g | 121% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 35 mg | 3% | |
| Iron | 2.4 mg | 14% | |
| Potassium | 1091 mg | 23% | |
*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.
