This Orange Cranberry Glazed Pork Tenderloin recipe is great to make for the fall holidays or any time of year!
Pork tenderloin is a funny little cut of meat. It’s long and skinny, and sometimes it’s hard to know what to do with it! I buy the double pack of pork tenderloins at Costco. Even though they’re just a double pack, each of those packs has two pork tenderloins in it. So I can get four dinners out of the double pack! This orange cranberry glazed pork tenderloin recipe is one that I reach for again and again. There is so much flavor. And even though it’s kind of a fall-themed dinner, it’s delicious to make any season of the year.
Ingredients needed:
- canned whole berry cranberry sauce
- orange juice and orange zest
- balsamic vinegar
- salt and freshly ground black pepper
- ground allspice, cinnamon and cloves
- pork tenderloin
- extra virgin olive oil
How to make Orange Cranberry Glazed Pork Tenderloin:
The complete, printable recipe is at the end of this post.
Remove from the oven; cover the pork with aluminum foil, and let stand 5 minutes before you slice the pork.
Serve the sliced pork topped with the reserved cranberry mixture.
The next time you need a recipe for your pork tenderloin, give this orange cranberry glazed pork tenderloin a try. The sauce drizzled on top of the perfectly roasted pork is fabulous. Enjoy!
The Best Pork Tenderloin Recipes:
- Sweet and Spicy Pork Tenderloin
- Cranberry Pork Tenderloin
- Crockpot Brown Sugar Balsamic Pork Tenderloin
- Teriyaki Pork Tenderloin
- Roasted Pork Tenderloin with Sage and Apple
Orange Cranberry Glazed Pork Tenderloin
Ingredients
- One 16-ounce can whole berry cranberry sauce
- ⅔ cup freshly squeezed or bottled orange juice
- 2 teaspoons balsamic vinegar
- 1 teaspoon grated orange zest
- ½ teaspoon ground black pepper
- ¼ teaspoon ground allspice
- ⅛ teaspoon salt
- ⅛ teaspoon ground cinnamon
- ⅛ teaspoon ground cloves
- 1½ pounds pork tenderloin, trimmed
- 1½ tablespoons extra virgin olive oil
Instructions
- In a medium saucepan, bring the first 9 ingredients (through cloves) to a boil over medium heat. Reduce the heat, and simmer, stirring occasionally for 20 minutes. Remove half of the mixture, and set aside.
- Preheat the oven to 425°F. Lightly spray a shallow roasting pan with nonstick spray.
- Brown the pork in hot oil in a nonstick skillet over medium high heat 3 minutes on each side or until golden brown. Place the pork in the prepared pan.
- Bake for 20 to 25 minutes or until a meat thermometer inserted into the thickest portion registers 145°F., basting occasionally with half of cranberry mixture. Remove from the oven; cover the pork with aluminum foil, and let stand 5 minutes. Slice the pork, and serve topped with the reserved cranberry mixture.
Notes
- If you are preparing this recipe as gluten-free, just be sure to use a brand of cranberry sauce that is known to be GF.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is an awesome recipe. Thank you!
Made this for dinner tonight with a wild rice blend pilaf, it was a hit. I did add 1t. of adobo sauce. I will be adding this recipe for a dinner party in the future.
Made this for dinner tonight….absolutely fantastic . Made with garlic mashed potatoes and oven roasted asparagus as sides. Definitely a keeper. Thanks so much for this recipe.