Turn ordinary into extraordinary with Cranberry Pork Tenderloin—blending tender, juicy pork with the tart sweetness of cranberries for a festive and irresistible dish.
Stop what you are doing and just start making your grocery list. You’re going to want to make this, like, tonight.
This delicious roasted pork tenderloin with chipotle cranberry sauce is a great recipe for those nights when you have no idea what to make because it requires no marinating and comes together in just 45 minutes!
If you’ve never cooked with chipotle peppers in adobo sauce, I’ll caution you that while they are full of wonderful flavor, they can be a bit spicy, so it’s best to just add a little at a time. In this cranberry chipotle sauce recipe, I’ve just used one pepper from the can.
Table of Contents
Reasons to Love This Cranberry Tenderloin
- The Cranberry Pork Tenderloin makes delicious leftovers, perfect for sandwiches or salads the next day.
- Perfect for holidays and special occasions, the Cranberry Pork Tenderloin brings a festive touch to the table with its vibrant colors and flavors.
- The cooking method ensures the pork remains juicy and tender, making the Cranberry Pork Tenderloin a melt-in-your-mouth experience.
Recipe Ingredients
- Cranberries: These add a vibrant, refreshing tanginess and have a firm, slightly chewy texture.
- Chipotle Pepper in Adobo Sauce: This ingredient brings a smoky, spicy flavor with a hint of sweetness and a soft, slightly saucy texture.
- Honey: Honey offers a natural, floral sweetness and gives the dish a glossy finish.
See the recipe card for full information on ingredients and quantities.
Variations
- Apple Cider Vinegar in Place of Lemon Juice: Swap fresh lemon juice with apple cider vinegar for a subtle tartness and a hint of fruitiness.
- Paprika instead of Chipotle Pepper: Replace the chipotle pepper with smoked paprika to retain the smoky undertones and mild heat.
- Raspberry Chipotle Sauce: Substitute cranberries with raspberries for a delightful twist. Use 1 cup of fresh or frozen raspberries in the sauce.
How to Make Cranberry Pork Tenderloin
Step #1: Preheat oven to 375°F (190°C). Mix garlic salt and dry mustard in a small bowl. Rub evenly over pork. Line a roasting pan with foil. Place pork on a rack coated with cooking spray, and place in the roasting pan. Roast pork in preheated oven for 30 minutes.
Step #2: Mix olive oil and honey in a small bowl. After 30 minutes of cooking, brush the oil and honey mixture over the pork and cook for another 10 minutes, or until the internal temperature reaches 160°F (71°C).
Step #3: Meanwhile, combine chipotle pepper, cranberries, minced garlic, lemon juice, and brown sugar in a small heavy-bottomed pot. Bring to a boil over medium-high heat, stirring constantly. Reduce heat to low and cook, stirring occasionally, for 10-15 minutes.
Step #4: Slice pork and serve with pan juices and cranberry-chipotle sauce on the side.
Expert Tips
- Enhance Flavor with a Quick Sear: For an extra layer of flavor, sear the pork tenderloin in a hot skillet with a bit of oil before roasting. This adds a delicious crust and enhances the overall taste.
- Monitor Your Sauce Closely: When cooking the cranberry-chipotle sauce, watch the pot closely to prevent it from burning. Stir regularly to ensure the sauce thickens evenly without sticking to the bottom.
- Use an Instant-Read Thermometer: For quick and accurate temperature checks, use an instant-read thermometer. Insert it into the thickest part of the pork tenderloin to ensure it reaches 160°F (71°C) for perfectly cooked meat.
Frequently Asked Questions
The cranberry-chipotle sauce is done when it has thickened to a jam-like consistency and the cranberries have broken down. This usually takes 10-15 minutes of simmering on low heat.
You can save extra chipotle peppers by placing them in an ice cube tray and freezing them. Once frozen, pop them out and store them in a zipper-close bag in the freezer for easy use later.
Storage Info
To store Cranberry Pork Tenderloin, place leftovers in an airtight container in the refrigerator, where they will stay fresh for up to 3 days. You can also freeze the cooked pork and sauce separately for up to 2 months.
Reheat in the oven at 350 degrees F (175°C) for 10-15 minutes, or until warmed through, to maintain its tenderness. Alternatively, microwave individual slices in a covered dish for about 2 minutes, checking and stirring halfway.
More Delicious Recipes that You’ll Love
Cranberry Pork Tenderloin Recipe
Ingredients
- 1 tsp. garlic salt
- 1/2 tsp. ground dry mustard
- 1 lb. pork tenderloin
- 2 Tbsp. olive oil
- 3 tablespoons honey
- 1 canned chipotle pepper in adobo sauce - finely minced (just one pepper, not the whole can)
- 1 c. whole cranberries - coarsely chopped
- 1 small clove garlic - minced
- 2 tsp. fresh lemon juice
- 1/2 c. brown sugar - or more to taste
Instructions
- Preheat oven to 375°F (190°C). Mix garlic salt and dry mustard in a small bowl. Rub evenly over pork. Line a roasting pan with foil. Place pork on a rack coated with cooking spray, and place in the roasting pan. Roast pork in preheated oven for 30 minutes.
- Mix olive oil and honey in a small bowl. After 30 minutes of cooking, brush the oil and honey mixture over the pork and cook for another 10 minutes, or until the internal temperature reaches 160°F (71°C).
- Meanwhile, combine chipotle pepper, cranberries, minced garlic, lemon juice, and brown sugar in a small heavy-bottomed pot. Bring to a boil over medium-high heat, stirring constantly. Reduce heat to low and cook, stirring occasionally, for 10-15 minutes.
- Slice pork and serve with pan juices and cranberry-chipotle sauce on the side.
NOTES
Nutrition
So good. We are very much cranberry lovers, so this is a perfect recipe for my husband and me. I’ve made it twice in a couple of weeks. And I rarely do this because I’ve been cooking for many many years, but I didn’t change a thing, even the second time. It’s wonderful.
Hi Lucy, so glad you love this recipe like I do, thanks for sharing your comments.
Loved how festive and unique this dish felt, great for the coming holidays.