Cranberry Mustard Pork Tenderloin
Elevate your weeknight dinner with this Cranberry Mustard Pork Tenderloin, a delightful blend of savory and tangy flavors that's as elegant as it is easy to prepare. This recipe features a perfectly seared pork tenderloin seasoned with aromatic rosemary and garlic, then coated in a luscious glaze made from whole berry cranberry sauce, Dijon mustard, and a touch of honey for the perfect harmony of sweetness and zest. Finished in the oven to tender perfection, this one-pan dish is not only quick—with just 15 minutes of prep and 30 minutes of cooking—but also a breeze to clean up. Serve this show-stopping entrée with roasted vegetables or a hearty side of mashed potatoes for a comforting yet refined meal that will impress family and guests alike. Perfect for the holidays or an indulgent midweek treat, this recipe is packed with bold flavors and seasonal charm.
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Recipe Information
Ingredients
- 1 lb pork tenderloin
- 2 tbsp olive oil
- 1 tsp salt
- 0.5 tsp ground black pepper
- 1 tsp fresh rosemary, finely chopped
- 2 cloves garlic, minced
- 0.5 cup cranberry sauce (whole berry or smooth)
- 2 tbsp Dijon mustard
- 1 tbsp honey
- 0.25 cup chicken broth
Instructions
Preheat your oven to 375°F (190°C).
Pat the pork tenderloin dry with paper towels and season it all over with salt, black pepper, and finely chopped rosemary.
In a large oven-safe skillet, heat 1 tablespoon of olive oil over medium-high heat.
Sear the pork tenderloin for 2-3 minutes per side, until golden brown, then remove it from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and sauté the minced garlic for about 30 seconds until fragrant.
Reduce the heat to medium and stir in the cranberry sauce, Dijon mustard, honey, and chicken broth to create the glaze. Cook for 2-3 minutes, stirring frequently, until the mixture is well combined and slightly thickened.
Return the seared pork tenderloin to the skillet, spooning some of the cranberry-mustard glaze over the top.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
Remove the skillet from the oven and loosely tent the pork tenderloin with foil. Let it rest for 5-10 minutes before slicing.
Slice the tenderloin into medallions and drizzle with the remaining glaze from the skillet. Serve warm.
Nutrition Facts
Calories |
292 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.1 g | 16% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 1078 mg | 47% | |
| Total Carbohydrate | 16.8 g | 6% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 15.8 g | ||
| Protein | 28.2 g | 56% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 13 mg | 1% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 556 mg | 12% | |
*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.
