Cranberry Balsamic Pork Tenderloin
This Cranberry Balsamic Pork Tenderloin is the perfect mix of sweet, tangy, and savoury. Juicy, perfectly roasted pork is coated in a rich, glossy cranberry balsamic sauce that’s packed with flavour. The best part? It’s easy enough for a weeknight dinner but fancy enough for guests. Pair it with roasted apples or creamy cauliflower purée, and you’ve got yourself a show-stopper. Trust me, you’re gonna love this one!
Ingredients
- 1 tbsp butter
- 1½ lb pork tenderloin 1 large or 2 small tenderloins
- ½ cup onion finely diced
- 1 tsp fresh thyme leaves or ¼ tsp dried thyme leaves
- ½ cup chicken broth
- 1 cup canned whole berry cranberry sauce or homemade cranberry sauce
- 3-4 tbsp balsamic vinegar to taste
Instructions
- Preheat the Oven: Set your oven to 450°F (232°C).
- Trim the silverskin and any visible fat from the pork.
- Pat the pork dry with paper towels and season generously with salt and pepper.
- In an ovenproof skillet (such as cast iron), melt 1 tablespoon of butter over medium-high heat.
- Place the pork in the hot skillet and sear on all sides until golden brown, approximately 5 minutes.
- Transfer the skillet with the seared pork to the preheated oven.
- Roast until the internal temperature reaches 145°F (63°C), about 15–20 minutes, depending on the size of the tenderloin.
- Remove the skillet from the oven. Transfer the pork to a plate, cover loosely with aluminum foil, and let it rest.
- In the same skillet, melt the remaining 1 tablespoon of butter over medium-high heat.
- Add the diced onion and thyme; sauté until the onion softens, about 3 minutes.
- Stir in the chicken broth, cranberry sauce, and balsamic vinegar. Whisk until the cranberry sauce melts, approximately 2 minutes.
- Allow the mixture to boil and reduce to a syrupy consistency, about 8–10 minutes.
- Taste and adjust seasoning with salt and pepper. If the sauce becomes too thick, add a splash of chicken broth to thin it out.
- Uncover the resting pork and pour any accumulated juices from the plate into the sauce.
- Place the whole tenderloin back into the warm sauce, allowing it to reheat for a few minutes.
- Remove the pork from the skillet, slice it, and drizzle the sauce over the top. Serve with additional sauce on the side.
Notes
- Cranberry Sauce: For a personal touch, substitute canned cranberry sauce with homemade.
- Herb Substitution: Fresh rosemary can replace thyme if preferred.
- Flavour Enhancement: Adding a splash of orange juice or zest to the sauce can provide extra flavour.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife
