Best Pork Tenderloin with Cranberry Sauce

Here is my favorite pork tenderloin with cranberry sauce recipe, with tender, juicy pork that’s seasoned just right, and a sweet-tart cranberry sauce made with fresh cranberries, orange juice, and a touch of honey.

This pork tenderloin is what I make when I want something that looks fancy but is actually pretty easy to pull off. The cranberry sauce adds just the right amount of sweetness to balance out the savory pork, and it makes the whole dish feel special enough for company.

What Kind of Pork Tenderloin Should I Use?

When shopping for pork tenderloin, you’ll want to look for pieces that are similar in size so they cook evenly – aim for tenderloins that are about 1 to 1.5 pounds each. Fresh pork tenderloin is your best bet, but frozen works too if you thaw it completely in the refrigerator overnight. Look for meat that’s pale pink in color without any gray spots, and make sure the packaging doesn’t have excess liquid pooling at the bottom. Don’t confuse pork tenderloin with pork loin – tenderloin is the smaller, more tender cut that cooks much faster and stays juicy with minimal effort.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some easy substitutions you can make:

• Dried cranberries: Fresh cranberries work great too – just use about 3/4 cup and expect a more tart flavor. You can also try dried cherries or chopped dried apricots for a different twist.
• Port: Don’t have port on hand? Red wine like merlot or cabernet works well, or you can use additional chicken broth with a tablespoon of honey for sweetness.
• Cinnamon-pear or aged balsamic vinegar: Regular balsamic vinegar is fine – just add a pinch of cinnamon to mimic the flavor. Apple cider vinegar with a touch of brown sugar also works nicely.
• Shallot: A small yellow onion or 2-3 green onions (white parts only) can easily replace the shallot without changing the cooking method.
• Pork tenderloin: This is one ingredient I wouldn’t swap out – pork tenderloin cooks quickly and stays tender, which is perfect for this recipe. Other cuts would need different cooking times and methods.
• Cornstarch: You can use flour instead – just mix 2 teaspoons with a little cold broth before stirring it into the sauce.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking pork tenderloin is overcooking it, which turns this naturally tender cut into a dry, tough disappointment – aim for an internal temperature of 145°F and let it rest for 5 minutes to reach the perfect doneness.

Don’t skip searing the tenderloin in a hot pan before finishing in the oven, as this step creates a flavorful crust that locks in juices and adds depth to your final dish.

When making the cranberry sauce, avoid boiling the port and vinegar mixture too vigorously, which can make it bitter – instead, let it simmer gently to concentrate the flavors without burning off all the alcohol.

Make sure to whisk your cornstarch with a little cold broth before adding it to the sauce to prevent lumps, and remember that the sauce will continue to thicken as it cools.

What to Serve With Pork Tenderloin?

This pork tenderloin with its sweet and tangy cranberry sauce pairs beautifully with roasted root vegetables like carrots, parsnips, or Brussels sprouts. Creamy mashed potatoes or garlic mashed cauliflower make a perfect base to soak up that delicious port and cranberry sauce. For something lighter, try roasted asparagus or green beans with a squeeze of lemon, which cuts through the richness of the dish nicely. A simple arugula salad with walnuts and a light vinaigrette also complements the flavors without competing with the main course.

Storage Instructions

Refrigerate: Leftover pork tenderloin with cranberry sauce keeps really well in the fridge for up to 4 days. Store the sliced pork and sauce together in an airtight container so the meat stays moist and flavorful. I actually think it tastes even better the next day after all those flavors have had time to meld together!

Freeze: This dish freezes nicely for up to 3 months if you want to save some for later. Let everything cool completely first, then store in freezer-safe containers with the sauce covering the meat to prevent freezer burn. Just remember to thaw it overnight in the fridge before reheating.

Reheat: Warm up your pork tenderloin gently in the oven at 300°F until heated through, or slice it up and reheat in a skillet over medium-low heat with a splash of chicken broth. The microwave works too, but keep the power at 50% so the meat doesn’t get tough or rubbery.

Preparation Time	15-20 minutes
Cooking Time	25-30 minutes
Total Time	40-50 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1050
• Protein: 100-120 g
• Fat: 18-23 g
• Carbohydrates: 55-65 g

Ingredients

For the pork:

• Kosher salt and ground black pepper, to taste
• 2 large pork tenderloins
• 1 tsp olive oil (I use Bertolli Extra Virgin Olive Oil)

For the cranberry-port sauce:

• 1 tsp cornstarch (mixed with 1 tbsp cold water to create a slurry)
• 1 shallot, finely chopped
• 1/2 cup port wine (ruby or tawny works well)
• 1/2 cup dried cranberries (sweetened for best results)
• 1/2 tsp dried thyme
• 1 cup chicken broth
• 1/4 cup cinnamon-pear or aged balsamic vinegar

Step 1: Prepare the Cranberries

• 1/2 cup dried cranberries

In a small saucepan, combine the dried cranberries with 1 cup of water.

Bring the mixture to a boil, then reduce the heat and simmer for 3 minutes until the cranberries are plump.

Drain, reserving both the cranberries and the cooking liquid separately.

Set them aside for later use.

Step 2: Sear and Roast the Pork Tenderloins

• 2 pork tenderloins, large
• 1 tsp olive oil
• kosher salt and ground black pepper, to taste

Preheat the oven to 400°F (200°C).

Heat 1 teaspoon olive oil in a large oven-safe skillet over medium-high heat (I like to use cast iron for an even sear).

Season the pork tenderloins with kosher salt and ground black pepper.

Once the oil is hot, sear the tenderloins on all sides until nicely browned.

Transfer the skillet to the oven and roast for 10 to 15 minutes, or until a meat thermometer inserted into the thickest part reads 145-150°F.

Remove the pork from the skillet and let it rest on a cutting board for 10 minutes before slicing.

Letting the pork rest helps keep it juicy and tender.

Step 3: Prepare the Shallot and Deglaze the Pan

• 1 shallot, finely chopped
• 1/2 cup port wine
• 1/4 cup cinnamon-pear or aged balsamic vinegar

While the pork is resting, use the same oven-safe skillet (do not clean it, as the browned bits add flavor).

Place the skillet over medium heat, add the finely chopped shallot, and cook, stirring, for about 30 seconds.

Pour in the port wine and balsamic vinegar, scraping up any browned bits on the bottom of the skillet.

Bring the mixture to a boil and cook until reduced by half, about 3 to 5 minutes.

Step 4: Finish the Cranberry-Port Sauce

• 1 cup chicken broth
• 1/2 tsp dried thyme
• 1 tsp cornstarch
• kosher salt and ground black pepper, to taste
• reserved cranberry cooking liquid (from Step 1)
• reserved cranberries (from Step 1)

Add the chicken broth, dried thyme, and the reserved cranberry cooking liquid to the reduced wine and vinegar in the skillet.

Bring to a boil and cook until the liquid has reduced by half again, about 5 to 7 minutes.

In a small bowl, dissolve the cornstarch in 1 tablespoon water, then whisk the mixture into the sauce.

Continue to cook, stirring, until the sauce thickens and becomes glossy.

Stir in the reserved cranberries, and season to taste with kosher salt and ground black pepper.

For extra depth, I sometimes like to add a splash more port right at the end.

Step 5: Serve the Pork with Cranberry-Port Sauce

Slice the rested pork tenderloin into medallions, arrange them on a serving platter, and spoon the warm cranberry-port sauce over the top.

Serve immediately and enjoy!