The health benefits of cranberries make Cranberry Mustard Pork Tenderloin a festive dish that you can feel good about eating all year-’round!
Cranberry Mustard Pork Tenderloin
- 1 lb pork tenderloin
- 2 tbsp spicy brown mustard, divided
- ¼ tsp black pepper, divided
- ¼ tsp salt, divided
- 1⅓ tsp dried rosemary, divided
- 1⅓ tsp dried sage, divided
- ⅔ tsp dried thyme
- 2 tbsp vegetable oil, divided
- 1 cup cranberries, fresh or frozen
- 1 medium shallot, minced
- ½ cup chicken broth
- ½ cup ruby port
- 1½ tsp butter
- Preheat oven to 450℉.
- Pat pork dry and spread 1 tbsp mustard over the entire loin.
- Combine ⅛ tsp salt, ⅛ tsp pepper, 1 tsp rosemary, 1 tsp sage and thyme. Sprinkle over pork, pressing to adhere.
- Heat 1 tbsp oil in a large skillet over medium-high heat. Add pork and brown on all sides.
- Transfer to a baking pan. Roast in the oven until reaches an internal temperature of 145℉, 14-18 minutes. Allow to rest for 10 minutes before slicing.
- While the loin is roasting, return the skillet to medium heat. Add remaining 1 tbsp oil and cranberries to the pork drippings. Cook until cranberries start to soften, about 2 minutes. Stir in shallot, remaining 1 tbsp mustard and one 1 tsp each of rosemary and sage. Cook until fragrant, about 1 minute.
- Stir in broth and port. Cook until thickened and reduced by half, 4-6 minutes. Stir in butter and ⅛ tsp each of the remaining pepper and salt. Spoon sauce over the top of sliced pork loin and serve.
- Hack: Store leftovers in the fridge for up to 5 days. To freeze, slice pork and cover in sauce. Package in serving-sized portions and freeze for up to 3 months.
- Hack: Fresh cranberries are only between October and December, which is why they’re such a holiday favorite! Take advantage of that time window to buy a few extra bags for your freezer. Did you miss your chance? Check the freezer section of the supermarket where you're likely to find some in with the berry section.
Did you know? People call cranberries a superfood for good reason: They have all kinds of health-boosting benefits.
Suggestion: Pair this with savory roasted acorn squash for a hearty meal with a holiday feel… any time of year!
Please follow and like us:
4 Replies to “Cranberry Mustard Pork Tenderloin”
Last night I cooked a pork tenderloin that I cooked in a crockpot with onion soup mix, Worcestershire sauce, and liquid smoke that turned out pretty good, but this recipe looks amazing. I guess I’ll have to make a trip to the store to get another tenderloin. It’s great timing because it’s easy to get fresh cranberries right now. Thank you for sharing this recipie!
When you buy those fresh cranberries, grab an extra bag for the freezer!
I have Dijon mustard here at home. And also a can of whole-berry cranberry sauce. So, I am excited to try this recipe. I was searching for something that I had most of the ingredients already.
I will not prepare it tonight but will leave everything ready for tomorrow evening. I am looking forward to it!