Pork Tenderloin with Cinnamon and Cranberries

Name: Pork Tenderloin with Cinnamon and Cranberries
Prep time: 15 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Cuisine: Quebecois
Ingredients: 2 pieces pork tenderloin (about 1 lb each); 1 teaspoon ground cinnamon; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 cup fresh or frozen cranberries; 1/2 cup brown sugar; 1/2 cup orange juice; 1 tablespoon balsamic vinegar; 1 tablespoon cornstarch (mixed with 2 tablespoons water)

50 min 4 servings Easy

All Recipes

A delightful pork tenderloin dish infused with warm cinnamon and tart cranberries.

Prep

15 min

Cook

25 min

Total

50 min

Servings

Difficulty

Easy

Pork tenderloin is a versatile cut of meat that absorbs flavours beautifully, making it an ideal choice for this cinnamon and cranberry dish. The warmth of cinnamon paired with the tartness of cranberries creates a unique taste experience, perfect for a cozy dinner. This recipe brings together the best of sweet and savoury, offering a comforting meal that is both elegant and simple to prepare. Whether you're cooking for a family dinner or a special occasion, this dish is sure to impress your guests.

Instructions

Prepare the Pork

Preheat your oven to 375°F (190°C). Pat the pork tenderloins dry with paper towels and season them with cinnamon, salt, and pepper.

Pro tip: Ensure even coating for balanced flavour.

Sear the Pork

In a large oven-safe skillet, heat a bit of oil over medium-high heat. Sear the pork on all sides until golden brown, about 4 minutes per side.

Pro tip: This step locks in juices and adds flavour.

Bake the Pork

Transfer the skillet to the preheated oven and bake for 15-18 minutes, or until the internal temperature reaches 145°F (63°C).

Pro tip: Use a meat thermometer to check doneness.

Make the Sauce

While the pork is in the oven, combine cranberries, brown sugar, orange juice, and balsamic vinegar in a saucepan. Bring to a boil over medium heat.

Pro tip: Stir occasionally to prevent sticking.

Thicken the Sauce

Reduce the heat to low and add the cornstarch mixture. Stir until the sauce thickens, about 2 minutes.

Pro tip: Adjust the consistency with more water if needed.

Rest and Serve

Remove the pork from the oven and let it rest for 10 minutes before slicing. Serve with the cranberry sauce.

Pro tip: Resting allows the juices to redistribute, making the meat tender.

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Tips & Tricks

Use fresh or frozen cranberries for the best flavour and texture.
For a richer sauce, add a splash of red wine or apple cider.
Let the pork rest after cooking to retain its juices.
Adjust the cinnamon to taste for a more or less pronounced flavour.

Frequently Asked Questions

What temperature should pork tenderloin be cooked to?

Pork tenderloin should be cooked to an internal temperature of 145°F (63°C).

Can I use dried cranberries instead of fresh?

Yes, but reduce the sugar in the sauce as dried cranberries are sweeter. Soak them in hot water beforehand.

How long does it take to cook pork tenderloin?

It takes about 25 minutes: 7 minutes for searing and 15-18 minutes in the oven.

What can I serve with pork tenderloin?

Serve it with mashed potatoes, wild rice, or roasted vegetables like carrots or Brussels sprouts.

Can I prepare the sauce ahead of time?

Yes, you can prepare the sauce up to 2 days in advance and reheat it gently on the stove.

Serving Suggestions

Serve the pork tenderloin with mashed potatoes or wild rice to soak up the delicious cranberry sauce. A side of roasted vegetables, such as carrots or Brussels sprouts, complements the flavours wonderfully. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat gently to maintain the meat's tenderness and the sauce's vibrant flavour.