Irresistible Cranberry-Balsamic Pork Tenderloin Recipe

The smell of tangy cranberries bubbling away with rich balsamic vinegar and a touch of maple syrup in my kitchen is enough to stop everyone in their tracks. Honestly, cranberry-balsamic glazed pork tenderloin is one of those recipes that feels fancy enough for the holidays but is simple enough to whip up on a weeknight. I first tried a variation of this dish at a friend’s dinner party, and I was hooked. Since then, I’ve tweaked it to make it my own, and now it’s a family favorite.

This recipe hits all the right notes—juicy, tender pork paired with a sweet and tangy glaze that’s bursting with flavor. It’s a show-stopping centerpiece but doesn’t require hours of prep time or hard-to-find ingredients. Whether you’re hosting guests or just want to treat yourself, this dish is bound to impress!

Why You’ll Love This Recipe

• Quick & Easy: This cranberry-balsamic pork tenderloin is ready in under an hour, making it perfect for busy weeknights or last-minute gatherings.
• Just a Few Ingredients: You probably already have most of these pantry staples, like balsamic vinegar and maple syrup.
• Perfect for Any Occasion: Whether it’s a holiday meal or a simple family dinner, this dish steals the spotlight.
• Kid & Adult Approved: Even picky eaters love the sweet and tangy glaze paired with the juicy pork.
• Restaurant-Quality Flavor: The perfect blend of tart cranberries and rich balsamic creates a flavor profile that’s downright irresistible.

What sets this recipe apart is the balance of flavors. The cranberries bring a burst of tartness, the balsamic adds depth, and the hint of maple syrup ties it all together with a subtle sweetness. Plus, the pork tenderloin stays juicy thanks to the quick cooking time, which locks in all those wonderful juices. This isn’t just delicious—it’s the kind of dish that makes people ask for seconds!

What Ingredients You Will Need

This recipe uses simple ingredients to create a flavorful dish that feels special without being complicated. Here’s what you’ll need:

• Pork Tenderloin: 1-2 pounds, trimmed of excess fat and silver skin.
• Fresh Cranberries: About 1 cup, rinsed and patted dry. (Frozen cranberries work too—no need to thaw.)
• Balsamic Vinegar: ½ cup. Choose a good-quality balsamic for the best flavor.
• Maple Syrup: ¼ cup. Adds a hint of sweetness and balances the tart cranberries.
• Garlic: 2-3 cloves, minced. (Fresh garlic is a must!)
• Olive Oil: 2 tablespoons. Helps sear the pork to perfection.
• Salt: 1 teaspoon or to taste.
• Black Pepper: ½ teaspoon or to taste.
• Fresh Rosemary: 1-2 sprigs for garnish. (Optional, but adds a lovely aroma and visual appeal.)

Feel free to make substitutions if needed. Honey can replace maple syrup, and you can use dried cranberries instead of fresh if that’s all you have—just soak them in warm water for about 15 minutes before using. If you’re out of balsamic vinegar, red wine vinegar can work in a pinch, though the flavor will be slightly sharper.

Equipment Needed

Here’s what you’ll need to make this dish:

• Large Oven-Safe Skillet: Perfect for searing and finishing the pork in the oven.
• Tongs: Helpful for flipping the tenderloin during searing.
• Small Saucepan: To simmer the cranberry-balsamic glaze.
• Meat Thermometer: Ensures your pork is cooked to perfection without drying out.
• Cutting Board: For slicing the pork before serving.
• Sharp Knife: Essential for trimming and slicing.

If you don’t have an oven-safe skillet, you can use a regular skillet for searing and transfer the pork to a baking dish for roasting. A cast iron skillet works wonders for even cooking and a beautiful sear.

Preparation Method

1. Preheat your oven: Set your oven to 400°F (200°C) and let it heat up while you prepare the pork and glaze.
2. Prepare the pork tenderloin: Pat the tenderloin dry with paper towels, then season generously with salt and pepper on all sides.
3. Make the glaze: In a small saucepan, combine the cranberries, balsamic vinegar, maple syrup, and minced garlic. Heat over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens slightly, about 10 minutes. Remove from heat and set aside.
4. Heat the skillet: Add 2 tablespoons of olive oil to your skillet and heat over medium-high. Once hot, add the pork tenderloin and sear for 2-3 minutes on each side, until golden brown.
5. Add the glaze: Pour the cranberry-balsamic glaze over the pork tenderloin, spreading it evenly to coat.
6. Roast the pork: Transfer the skillet to the preheated oven. Roast for 15-20 minutes, or until the internal temperature of the pork reaches 145°F (63°C). Use a meat thermometer to check for doneness.
7. Rest the pork: Remove the skillet from the oven and let the pork rest for 5-10 minutes before slicing. This helps the juices redistribute for a tender, juicy result.
8. Garnish and serve: Slice the pork into medallions, spooning the glaze over each piece. Garnish with fresh rosemary if desired.

Cooking Tips & Techniques

• Sear First: Searing locks in the juices and creates a flavorful crust. Don’t skip this step!
• Don’t Overcook: Use a meat thermometer to ensure your pork reaches 145°F (63°C). Overcooking can lead to dry meat.
• Adjust the Sweetness: If you prefer a more tangy glaze, reduce the maple syrup slightly or add a splash of lemon juice.
• Multitask: While the glaze is simmering, season and sear your pork to save time.
• Use Fresh Ingredients: Fresh cranberries and garlic make a noticeable difference in flavor—try to avoid using jarred alternatives.

I’ve learned the hard way not to overcrowd the skillet while searing, or the pork won’t brown properly. Also, don’t forget to let the pork rest—it’s tempting to cut right in, but patience pays off!

Variations & Adaptations

• Dietary Variation: For a lighter option, swap maple syrup with a sugar-free alternative or use honey for a natural sweetener.
• Seasonal Twist: In summer, replace cranberries with fresh cherries or blueberries for a different fruity glaze.
• Spicy Kick: Add a pinch of red pepper flakes to the glaze for a subtle heat.
• Cooking Methods: If you don’t have an oven, you can cook the pork entirely on the stovetop. Cover the skillet and lower the heat after searing, then cook until it reaches the right temperature.
• Personal Favorite: I’ve tried adding a touch of Dijon mustard to the glaze—it adds a tangy depth that’s absolutely delicious.

Serving & Storage Suggestions

This cranberry-balsamic glazed pork tenderloin is best served warm, sliced into medallions, with the glaze spooned generously on top. Pair it with roasted vegetables, creamy mashed potatoes, or even a light arugula salad for a balanced meal. For a festive touch, serve it with a chilled cranberry cocktail or sparkling water with a twist of lime.

To store leftovers, place the pork and glaze in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze for up to 3 months. To reheat, warm in a skillet over low heat, adding a splash of water or broth to keep it moist. The flavors will deepen over time, so it’s just as delicious the next day!

Nutritional Information & Benefits

This recipe is packed with flavor and nutrition:

• Protein-Rich: Pork tenderloin is a lean source of protein, perfect for fueling your day.
• Low in Fat: Pork tenderloin is naturally low in fat, making it a healthy choice.
• Antioxidants: Cranberries are rich in antioxidants, promoting overall health.
• Gluten-Free: This recipe is naturally gluten-free, making it suitable for those with dietary restrictions.
• Balanced Flavor: The combination of tart, sweet, and savory ingredients creates a satisfying dish with minimal added sugar.

Conclusion

If you’re looking for a recipe that’s bursting with flavor and easy enough for any occasion, this cranberry-balsamic glazed pork tenderloin is a must-try. It’s one of those dishes that feels indulgent yet healthy, and it’s perfect for customizing to your taste preferences. I love how it turns any meal into something special, whether it’s a cozy dinner at home or entertaining friends.

Irresistible Cranberry-Balsamic Pork Tenderloin Recipe

Print Recipe

This cranberry-balsamic glazed pork tenderloin is a flavorful dish that feels fancy enough for the holidays but simple enough for a weeknight dinner. Juicy pork paired with a sweet and tangy glaze makes it a show-stopping centerpiece.

• Author: sarah
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1–2 pounds pork tenderloin, trimmed of excess fat and silver skin
• 1 cup fresh cranberries, rinsed and patted dry (or frozen cranberries, no need to thaw)
• ½ cup balsamic vinegar
• ¼ cup maple syrup
• 2–3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon salt, or to taste
• ½ teaspoon black pepper, or to taste
• 1–2 sprigs fresh rosemary for garnish (optional)

Instructions

1. Preheat your oven to 400°F (200°C).
2. Pat the pork tenderloin dry with paper towels and season generously with salt and pepper on all sides.
3. In a small saucepan, combine cranberries, balsamic vinegar, maple syrup, and minced garlic. Heat over medium heat, stirring occasionally, until cranberries burst and the mixture thickens slightly, about 10 minutes. Remove from heat and set aside.
4. Add 2 tablespoons of olive oil to a skillet and heat over medium-high. Once hot, add the pork tenderloin and sear for 2-3 minutes on each side until golden brown.
5. Pour the cranberry-balsamic glaze over the pork tenderloin, spreading it evenly to coat.
6. Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
7. Remove the skillet from the oven and let the pork rest for 5-10 minutes before slicing.
8. Slice the pork into medallions, spoon the glaze over each piece, and garnish with fresh rosemary if desired.

Notes

[‘Sear the pork first to lock in juices and create a flavorful crust.’, ‘Use a meat thermometer to ensure the pork reaches 145°F (63°C) to avoid overcooking.’, ‘Adjust the sweetness of the glaze by reducing the maple syrup or adding a splash of lemon juice.’, ‘Multitask by seasoning and searing the pork while the glaze is simmering.’, ‘Use fresh cranberries and garlic for the best flavor.’]

Nutrition

• Serving Size: 1/4 of the pork tend
• Calories: 250
• Sugar: 10
• Sodium: 400
• Fat: 8
• Saturated Fat: 2
• Carbohydrates: 15
• Fiber: 2
• Protein: 30

Keywords: cranberry-balsamic pork, pork tenderloin recipe, holiday dinner, easy weeknight meal, gluten-free recipe