Pork Tenderloin with Gingered Cranberry or Cherry Sauce 5 Pt
Elevate your dinner table with this elegant Pork Tenderloin with Gingered Cranberry or Cherry Sauce, a dish that strikes the perfect balance between savory and sweet. Tender, juicy pork is seared to golden perfection and roasted to succulent tenderness, then paired with a vibrant sauce made from tangy cranberries or cherries, zesty orange juice, and a hint of balsamic vinegar. The addition of fresh ginger and garlic infuses the sauce with aromatic warmth, while a touch of brown sugar rounds out the flavors. Finished with a glossy, cornstarch-thickened finish and garnished with fresh thyme, this 40-minute dish is as visually stunning as it is delicious. Ideal for holiday gatherings or an impressive weeknight dinner, this recipe brings gourmet flair to your kitchen.
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Recipe Information
Ingredients
- 1 pound Pork tenderloin
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 1 tablespoon Fresh ginger, minced
- 2 cloves Garlic, minced
- 1 cup Fresh or frozen cranberries (or cherries, pitted)
- 0.5 cup Orange juice
- 2 tablespoons Brown sugar
- 1 tablespoon Balsamic vinegar
- 0.25 cup Water
- 1 teaspoon Cornstarch
- 1 teaspoon Fresh thyme leaves (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Pat the pork tenderloin dry using paper towels, then season it evenly with salt and ground black pepper.
In a large oven-safe skillet, heat olive oil over medium-high heat. Sear the pork tenderloin on all sides until golden brown (about 2-3 minutes per side).
Transfer the skillet to the preheated oven and roast the tenderloin for 15-20 minutes, or until the internal temperature reaches 145°F (63°C). Remove from the oven and let the pork rest for 5-10 minutes before slicing.
While the pork is roasting, prepare the gingered cranberry (or cherry) sauce. In a medium saucepan, melt the butter over medium heat.
Add the minced ginger and garlic to the pan, cooking until fragrant (about 1-2 minutes).
Stir in the cranberries (or cherries), orange juice, brown sugar, and balsamic vinegar. Bring the mixture to a simmer, stirring occasionally.
Reduce the heat and let the sauce cook for 8-10 minutes, or until the cranberries have burst, and the sauce has slightly thickened.
In a small bowl, combine water and cornstarch, stirring until smooth. Gradually add this mixture to the sauce, stirring constantly, and cook for an additional 1-2 minutes until the sauce thickens to your desired consistency.
Taste the sauce and adjust the seasoning, adding more sugar if needed for sweetness. Remove from heat.
Slice the rested pork tenderloin into medallions and arrange them on a serving platter. Spoon the gingered cranberry (or cherry) sauce over the pork.
Garnish with fresh thyme leaves, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
296 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.5 g | 17% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 874 mg | 38% | |
| Total Carbohydrate | 14.8 g | 5% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 10.6 g | ||
| Protein | 28.6 g | 57% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 26 mg | 2% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 641 mg | 14% | |
*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.
