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Cranberry Pork Tenderloin is so tender and the perfect blend of sweet and savory. Make this for an easy weeknight meal.

Close up image of slice cranberry pork tenderloin on a platter
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We love making pork tenderloin because of the flavor and how tender it cooks. It is a rich and hearty pork recipe that is even better topped with the cranberry mixture.

If you love this pork tenderloin recipe, check out this Bacon Wrapped Pork Tenderloin Recipe or Crock Pot Cuban Mojo Pork Tenderloin.

Table of Contents

Why This Recipe Works

The combination of the ingredients gives this pork loin a sweet and savory flavor. Cooking the pork loin in the cast iron skillet gives it the best texture.

If you are looking for a delicious dinner that looks fancy but prep time is a breeze, make this cranberry pork tenderloin.

Ingredients

Cranberry Pork Tenderloin ingredients - pork tenderloin, salt and pepper, garlic powder, vegetable oil, cranberry sauce, soy sauce, balsamic vinegar, brown sugar, rosemary

Scroll to the bottom of the post for the full recipe in the recipe card.

Variations Ideas

  • Chicken Broth – Add chicken broth to the skillet for added flavor.
  • Orange Juice – Orange juice can also be added to enhance the delicious flavor. I have even added in a teaspoon of cinnamon for the perfect combination.

Step by Step Instructions

Adding seasoning to the pork tenderloin

Step 1 – Preheat the oven to 375°F. Season the pork tenderloin with salt, pepper, and garlic powder.

Combining the cranberry sauce ingredients in a bowl with a wooden spoon

Step 2 – In a bowl, mix together cranberry sauce, soy sauce, balsamic vinegar, and brown sugar. Add orange zest if using.

Placing the pork tenderloin in the cast iron skillet and searing on each side

Step 3 – Heat oil in a large, oven-safe skillet over medium heat. Add the pork and sear on all sides until golden brown, about 2-3 minutes per side.

Topping the pork tenderloin with the cranberry sauce and rosemary sprig

Step 4 – Pour the berry cranberry sauce mixture over the pork in the skillet. Place the rosemary sprig on top.

  • Step 5 – Bake in the preheated oven for 20 minutes – 25 minutes, or until the pork reaches an internal temperature of 145°F.
  • Step 6 – Remove the pork from the oven, let it rest for a few minutes, then slice. Serve the pork slices with the cranberry sauce from the skillet, with fresh cranberries and oranges and enjoy!  

Recipe Tips

  • Sear Pork Loin – Before placing the pork loin in the oven, sear for a few minutes on each side to enhance the flavor.
  • Skillet – We recommend using a cast iron skillet as you can take it from stovetop to the oven without having to change skillet.
  • Meat Thermometer – Make sure to use a meat thermometer to ensure that is cooked through. Cooking time will vary depending on the size of your pork tenderloin and your oven.

Serving Suggestions

This is the perfect recipe to serve for a Christmas Dinner. You can serve with a Mashed Potatoes, Roasted Carrots, and a Homemade Roll. This makes sure to get every last drop of the cranberry sauce.

You can also serve with any easy side dish recipes to complete this meal.

Close up image of cranberry pork tenderloin on a platter with fresh slice oranges and cranberries

Frequently Asked Questions

How to Store Leftovers

Store your leftovers in an airtight container for up to 4 days. Place in the refrigerator and enjoy throughout the week. We think it taste even the next day as the ingredients really marinate together.

How to Reheat

Reheat the leftovers in the oven at 350 degrees for about 10 minutes. You can also reheat in the microwave in 1 minute intervals.

More Pork Tenderloin Recipes

We love to hear from you. If you make this pork tenderloin with cranberry sauce recipe, please leave us a star review.

Review Pin Print

Cranberry Pork Tenderloin

4.96 from 24 votes
Looking for an easy and delicious recipe? You have to try this easy Cranberry Pork Tenderloin Recipe! It is packed with flavor!
Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Servings 4
Cuisine American
Course Main Course
Calories 338
Author Carrie Barnard

Ingredients

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Instructions

  • Preheat the oven to 375°Fahrenheit.
  • Season the pork tenderloin with salt, pepper, and garlic powder.
  • Heat oil in a large, oven-safe skillet over medium-high heat. Add the pork and sear on all sides until golden brown, about 2-3 minutes per side.
  • In a bowl, mix together cranberry sauce, soy sauce, balsamic vinegar, and brown sugar. Add orange zest if using.
  • Pour the cranberry sauce mixture over the pork in the skillet. Place the rosemary sprig on top.
  • Bake in the preheated oven for 20-25 minutes, or until the pork reaches an internal temperature of 145°F.
  • Remove the pork from the oven, let it rest for a few minutes, then slice. Serve the pork slices with the cranberry sauce from the skillet and enjoy!  

Recipe Notes

Searing the Pork: Searing the pork on all sides before baking is crucial for developing depth of flavor and creating a nice crust. Ensure the skillet is hot before adding the pork.
Sugar: Adjust the sweetness of the sauce to taste by altering the amount of brown sugar.
Garlic: I do not recommend using fresh minced garlic during the searing process in this recipe, as it can easily burn due to the high heat required. If you prefer to use fresh minced garlic instead, consider adding it to the sauce just in case.
Internal Temperature: Pork tenderloin should be cooked to an internal temperature of 145°F (63°C) for optimal tenderness and juiciness. Avoid overcooking to prevent the meat from drying out.
Resting the Meat: Allowing the pork to rest for a few minutes after baking is essential for retaining its juices. Cutting the pork too soon after cooking can cause it to dry out.
Crock Pot Instructions: You can easily cook this pork tenderloin in the crock pot instead of baking in the oven.  After browning the pork tenderloin, cook on low for 4-5 hours until the pork reaches an internal temperature of 145 degrees F.  

Nutrition Facts

Calories 338kcal, Carbohydrates 36g, Protein 25g, Fat 11g, Saturated Fat 3g, Polyunsaturated Fat 2g, Monounsaturated Fat 4g, Trans Fat 1g, Cholesterol 74mg, Sodium 568mg, Potassium 505mg, Fiber 1g, Sugar 29g, Vitamin A 34IU, Vitamin C 1mg, Calcium 18mg, Iron 2mg

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About the Author

Hi, I’m Carrie. Welcome to Eating on a Dime!

I’m on a mission to help you cook delicious meals without busting your budget. Together we are going to cook real food… for real families!

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4.96 from 24 votes (18 ratings without comment)

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Comments

  1. Carrie Barnard says:

    Oh I love that!

  2. Margit says:

    5 stars
    Delicious!!! What a great way to use my leftover cranberry sauce. I cut my tenderloin into 2 pieces and seasoned with garlic salt and pepper. I also doubled the sauce. The tenderloin was moist and flavorful after baking for 25 min and then covering and resting for 5 min. TY!

  3. Marcia says:

    5 stars
    It was delicious, though I shouldn’t have cooked it for the full 8 hours as directed. 6 hours would probably have been fine. It might have been more tender if only cooked for 6 hours, so I recommend checking on it at that point. Nevertheless, my company loved it! Thank you!

  4. Julia says:

    5 stars
    Gonna make this
    It looks amazing .
    And the recipe looks fab .
    Thanks x ?

  5. Carol Newbrough says:

    5 stars
    OMGOSH! Made this today with mashed potatoes and green beans. It was incredible! Definitely, a great Fall dish, but considering it for Holidays as well.

  6. Sandra Crepeault says:

    Never made tenderloin before these recipes. So good and the sauces are a big hit!!

  7. Amy says:

    5 stars
    So delicious! Thanks for sharing!

  8. Carrie says:

    I used a 14 oz can for this recipe.

  9. Angela says:

    what size can of cranberry sauce? This sounds SO delicious!

  10. Carrie says:

    Yes, I think that would work great in this recipe.

  11. Vicki VanScyoc says:

    Would a pork butt roast work out ok?

  12. Carrie says:

    I usually place all the ingredients together in a freezer bag and then cook it on a later day.

  13. Kandiee says:

    Does this need to be cooked before place in the freezer. Or can I put it all together and then freeze to cook for a later day?

  14. jill Hetherington says:

    5 stars
    Wow, this was very tasty! Everyone went back for seconds. It makes a wonderful sauce. Definitely making this again. Thanks