Cranberry Apple Pork Tenderloin

Hey there! I’m so excited to share my Cranberry Apple Pork Tenderloin recipe with you. This dish is a total game-changer—it’s the perfect blend of sweet and savory, and it’s surprisingly easy to make. I promise, you’ll fall in love with this cozy and flavorful main dish, just like I did1. It’s become a staple in my kitchen, especially around the holidays, and I can’t wait for you to experience the magic!

Why You’ll Absolutely Love This Recipe

• Flavor Explosion: The tangy cranberries, sweet apples, and warm spices create a flavor profile that’s out of this world1.
• Easy to Make: With minimal prep time and straightforward instructions, this recipe is perfect for busy weeknights or festive gatherings1.
• Impressive Presentation: The vibrant colors of the cranberries and apples make this dish a showstopper on any table2.
• Versatile: It’s fantastic as a holiday centerpiece but also great for any cozy meal1.
• Affordable: Pork tenderloin is more budget-friendly than other cuts of meat, making it perfect for feeding a crowd5.

Quick Facts

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Serving Size: 4-6 people

Ingredients You’ll Need

For the Pork Tenderloin

• 1 ½ pounds pork tenderloin1
• ¼ cup (50g) light brown sugar, packed1
• 2 tablespoons extra virgin olive oil1
• 1 teaspoon minced garlic1
• ¼ teaspoon kosher salt1
• ¼ teaspoon pepper1

For the Cranberry Apple Topping

• 1 tablespoon unsalted butter1
• 1 small Honeycrisp apple, peeled and diced1
• ½ cup (50g) fresh cranberries1
• ½ cup (120g) apple cider1
• 2 tablespoons light brown sugar1
• 1 ½ teaspoons apple cider vinegar1
• ¼ teaspoon cinnamon1
• ¼ teaspoon nutmeg1

Let’s Get Cooking: Step-by-Step Instructions

1. Get Ready: Preheat your oven to 375°F (190°C)1.
2. Season the Pork: In a small bowl, mix together brown sugar, olive oil, garlic, salt, and pepper. Rub this mixture evenly over the pork tenderloin to coat it fully1.
3. Roast the Pork: Place the tenderloin in a large, oven-safe skillet. Roast in the oven for about 30-40 minutes, or approximately 20 minutes per pound, until the internal temperature reaches 145°F (63°C)1.
4. Rest the Pork: When the pork is done, remove it from the oven. Transfer to a platter, cover loosely with aluminum foil, and let it rest for 10 minutes. This helps the juices redistribute for tender slices1.
5. Make the Topping: While the pork rests, prepare the cranberry apple topping. In the same pan used to cook the pork, melt the butter over medium heat1.
6. Combine Ingredients: Add the diced apple, cranberries, apple cider, brown sugar, apple cider vinegar, cinnamon, and nutmeg1.
7. Simmer: Cook, stirring occasionally, for 12-15 minutes, or until the sauce thickens enough to coat the back of a spoon1.
8. Serve: Slice the pork and top with the cranberry apple mixture. Enjoy!

Serving Suggestions

• Sides: This pork tenderloin pairs wonderfully with roasted vegetables like Brussels sprouts or sweet potatoes. A side of quinoa or wild rice would also be fantastic.
• Garnish: Sprinkle some fresh parsley or rosemary sprigs over the top for an extra touch of elegance2.
• Wine Pairing: A light-bodied red wine like Pinot Noir or a crisp white wine like Riesling complements the flavors of this dish beautifully.

Tips for Customization

• Spice It Up: Add a pinch of red pepper flakes to the cranberry apple topping for a little heat.
• Use Different Apples: Honeycrisp apples are my favorite, but you can also use Granny Smith or Fuji apples34.
• Add Nuts: For extra crunch, toss in some chopped pecans or walnuts to the topping3.
• Make it Ahead: Prepare the cranberry apple topping a day in advance and store it in the refrigerator. Reheat before serving.

Frequently Asked Questions

• Can I use frozen cranberries? Absolutely! Just make sure to thaw them before using.
• How do I store leftovers? Store any leftover pork tenderloin and cranberry apple topping in separate airtight containers in the refrigerator for up to 3 days.
• Can I freeze this dish? Yes, you can freeze the cooked pork tenderloin. Wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. The cranberry apple topping can also be frozen, but the apples may become a bit soft when thawed.
• What if I don’t have apple cider vinegar? You can substitute it with lemon juice or white wine vinegar.