Pork Tenderloin with Pear Cranberry Sauce
Elevate your next dinner with this show-stopping Pork Tenderloin with Pear Cranberry Sauce—a perfect harmony of sweet, savory, and tangy flavors. Featuring tender, juicy pork roasted to perfection and paired with a luscious sauce made from fresh cranberries, ripe pears, and a hint of maple syrup, this dish is an autumn-inspired masterpiece. A splash of orange juice adds brightness, while cinnamon and fresh thyme bring warmth and earthiness to the sauce. Quick to prepare in just 45 minutes, this recipe masterfully combines seasonal ingredients and elegant presentation, making it ideal for special occasions or weeknight indulgence. Serve it alongside roasted vegetables or mashed potatoes for a meal that’s as beautiful as it is delicious.
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Recipe Information
Ingredients
- 1.5 pounds Pork tenderloin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 2 Pears (ripe but firm, peeled, cored, and diced)
- 1 cup Fresh cranberries
- 3 tablespoons Maple syrup
- 0.25 cup Orange juice
- 0.25 teaspoon Ground cinnamon
- 1 teaspoon Fresh thyme leaves
- 0.5 cup Chicken broth
Instructions
Preheat your oven to 400°F (200°C).
Season the pork tenderloin with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Heat 2 tablespoons of olive oil in an oven-safe skillet over medium-high heat.
Sear the pork tenderloin on all sides, about 2-3 minutes per side, until browned.
Transfer the skillet with the pork tenderloin to the preheated oven and roast for 15-20 minutes, or until the internal temperature reaches 145°F (63°C). Remove the pork from the skillet and let it rest on a cutting board for 5-10 minutes before slicing.
While the pork is roasting, prepare the pear cranberry sauce. In a medium saucepan, melt 1 tablespoon of unsalted butter over medium heat.
Add the diced pears and cook for 3-4 minutes until they begin to soften.
Stir in the fresh cranberries, 3 tablespoons of maple syrup, 1/4 cup of orange juice, 1/4 teaspoon of ground cinnamon, and 1 teaspoon of fresh thyme leaves.
Cook the mixture for 8-10 minutes, stirring occasionally, until the cranberries burst and the sauce thickens.
Stir in 1/2 cup of chicken broth to loosen the sauce slightly if it becomes too thick. Adjust sweetness or seasoning to taste.
Slice the rested pork tenderloin into medallions and serve warm, topped with the pear cranberry sauce.
Nutrition Facts
Calories |
424 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.4 g | 20% | |
| Saturated Fat | 4.7 g | 23% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 123 mg | 41% | |
| Sodium | 1134 mg | 49% | |
| Total Carbohydrate | 28.7 g | 10% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 20.4 g | ||
| Protein | 43.0 g | 86% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 28 mg | 2% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 969 mg | 21% | |
*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.
