Cranberry Rosemary Pork Tenderloin is a wonderful dish that brings together the juicy tenderness of pork with the bright, tart flavor of cranberries and the fresh, piney taste of rosemary. It’s a simple combination that creates a lovely balance of sweet and savory, perfect for any cozy dinner. The cranberries add a little pop of color that makes the dish look as good as it tastes.
I love making this pork tenderloin when I want something that feels special but doesn’t take hours to prepare. The rosemary adds such a nice herby touch that pairs perfectly with the mild pork, and the cranberry sauce cooks down just right, giving a gentle sweetness without overpowering the meat. I usually like to rub the rosemary over the pork before roasting to really let the flavors soak in.
One of my favorite ways to enjoy this meal is with some roasted veggies or a simple side of mashed potatoes to soak up all the yummy juices. It’s a dish that always feels like a little celebration, and I find it’s a hit whether I’m cooking for family or friends. If you’re looking for something that’s both comforting and a bit different, this cranberry rosemary pork tenderloin is a great choice!
Key Ingredients & Substitutions
Pork Tenderloin: This cut is tender and mild in flavor, perfect for this recipe. If you can’t find tenderloin, pork loin is a good substitute but check cooking time as it’s thicker.
Fresh Rosemary: Fresh rosemary gives a bright, herbal note. If you have only dried rosemary, use about one-third the amount and crush it to release flavor.
Cranberries: Fresh or frozen cranberries work well here. Frozen is fine; no need to thaw before cooking. If you want a less tart option, try adding a splash of apple juice to the sauce.
Orange Juice: Freshly squeezed is best for brightness, but store-bought works fine, too. You can substitute with apple juice or a splash of white wine for a different profile.
Balsamic Vinegar (Optional): Adds depth and a subtle tang to the sauce. If you don’t have it, a small splash of red wine vinegar or omit entirely.
How Do You Get the Pork Tenderloin Tender and Juicy?
The key to juicy pork tenderloin is cooking it just right. Overcooking can dry it out, so use a meat thermometer to watch the temperature.
- Start by patting the pork dry and seasoning well.
- Sear it on all sides in a hot pan to lock in juices and build flavor.
- Roast in the oven until the internal temp hits 145°F (63°C) for medium doneness.
- Rest the meat for 5-10 minutes before slicing to let juices redistribute.
This balance between searing, roasting, and resting makes your pork tender and flavorful every time.
Equipment You’ll Need
- Oven-safe skillet – Perfect for searing the pork and then roasting it without transferring pans.
- Meat thermometer – Helps you cook the pork to the right temperature for juicy results.
- Small saucepan – Used to make the cranberry rosemary sauce with easy stirring and simmering.
- Sharp knife – For slicing the rested pork tenderloin into neat medallions.
- Cutting board – A clean surface for seasoning and slicing the meat safely.
Flavor Variations & Add-Ins
- Swap pork tenderloin for chicken breasts for a lighter protein option, cooking times will be shorter.
- Add chopped pecans or walnuts to the cranberry sauce for a nice crunch and nutty flavor.
- Stir in a teaspoon of ground cinnamon or ginger to the sauce for warm, cozy spice notes.
- Mix in sautéed mushrooms or roasted Brussels sprouts as a side to add earthiness and texture.
Cranberry Rosemary Pork Tenderloin
Ingredients You’ll Need:
- 1.5 to 2 pounds pork tenderloin
- Salt and freshly ground black pepper, to season
- 2 tablespoons olive oil
- 2 teaspoons fresh rosemary, chopped (plus extra sprigs for garnish)
- 1 tablespoon butter
- ½ cup fresh or frozen cranberries
- ¼ cup sugar (adjust to taste)
- ¼ cup orange juice (freshly squeezed preferred)
- ¼ cup water
- 1 small garlic clove, minced
- Optional: 1 teaspoon balsamic vinegar (for a deeper flavor in sauce)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 20 minutes to cook, plus 5-10 minutes to rest the pork. The cranberry sauce cooks while the meat rests, so the total time from start to serving is around 35-40 minutes.
Step-by-Step Instructions:
1. Prepare and Season the Pork:
Preheat your oven to 400°F (205°C). Pat the pork tenderloin dry with paper towels. Rub it well with salt, pepper, and the chopped rosemary, pressing the herbs into the meat for great flavor.
2. Sear and Roast the Pork:
Heat olive oil in an oven-safe skillet over medium-high heat. When hot, add the tenderloin and brown it on all sides, about 2-3 minutes per side. Then transfer the skillet to the oven and roast for 15-20 minutes until the inside reaches 145°F (63°C).
3. Rest the Pork and Make the Cranberry Rosemary Sauce:
Take the pork out of the oven and cover it loosely with foil to rest. Meanwhile, melt butter in a small saucepan over medium heat and sauté the minced garlic for about 30 seconds. Add cranberries, sugar, orange juice, water, and balsamic vinegar if using. Cook and stir until the cranberries burst and the sauce thickens, about 8-10 minutes. Taste and adjust sweetness or tartness as you like.
4. Slice and Serve:
Slice the rested pork into medallions and arrange on a plate. Spoon the warm cranberry rosemary sauce over the top, garnish with rosemary sprigs, and enjoy immediately!
Can I Use Frozen Pork Tenderloin?
Yes, but make sure to fully thaw it in the refrigerator overnight before cooking. Pat it dry well before seasoning to get a good sear.
Can I Make the Cranberry Rosemary Sauce Ahead of Time?
Absolutely! You can prepare the sauce a day ahead and gently reheat it on the stove before serving. Add a splash of water or orange juice if it thickens too much.
How Should I Store Leftovers?
Place any leftover pork and sauce in an airtight container and refrigerate for up to 3 days. Reheat gently in a pan or microwave, covering to retain moisture.
What Are Good Side Dishes to Serve With This Pork Tenderloin?
This dish pairs well with roasted veggies, mashed potatoes, or a fresh green salad to balance the rich flavors of the pork and tangy cranberry sauce.