I was thrilled to receive an invitation to my friend’s potluck dinner party. As I contemplated what to bring, my mind immediately wandered to comforting casseroles like lentil casserole or rice and bean casserole. However, I couldn’t ignore the fact that these dishes might be a bit finicky for some guests.

Considering the diverse preferences and dietary restrictions, I decided to opt for a crowd-pleaser that would cater to various tastes. I needed something gluten-free and dairy-free, a perfect blend of sweet and savory, and of course, portable for the potluck setting. After much thought, I believe Cranberry Pork Tenderloin checks all the boxes.

This cranberry pork tenderloin is a protein-packed delight, featuring the sweetness of a cranberry glaze paired with the savory goodness of pork. The tenderness of pork tenderloin with cranberry sauce’s tangy flavor harmonizes beautifully. Plus, the portability factor is on point—I can wrap the glazed pork tightly in foil, pop it into a container, and bring it along wherever the party takes us.

I’m confident it will be a hit, offering a delicious alternative that everyone can enjoy. This is how to make Cranberry Glazed Pork Tenderloin with Rosemary:

Cranberry Glazed Pork Tenderloin Ingredients

1.5 to 2 pounds pork tenderloin
Salt and pepper to taste
1 cup cranberry sauce, homemade or store-bought
2 tbsp balsamic vinegar
2 tbsp honey
2 tbsp soy sauce
2 cloves garlic, minced
1 tsp fresh rosemary, finely chopped
2 tbsp olive oil

Instructions

Preheat your oven to 375°F (190°C).
Season the pork tenderloin with salt and pepper.
In a small bowl, mix the cranberry sauce, balsamic vinegar, honey, soy sauce, minced garlic, and chopped rosemary. This will be your glaze.
Heat olive oil in an oven-safe skillet over medium-high heat. Once hot, sear the pork tenderloin on all sides until it develops a golden-brown crust.
Brush the prepared cranberry glaze over the pork, making sure to coat it evenly.
Transfer the skillet to the preheated oven and roast for about 20-25 minutes, or until the internal temperature of the pork reaches 145°F (63°C). While roasting, baste the pork with the glaze every 7-10 minutes to build up a delicious layer of flavor.
Once cooked, remove the pork from the oven and let it rest for a few minutes before slicing.

Cranberry Glazed Pork Tenderloin with Rosemary

A festive dance of flavors that'll leave your taste buds cheering.

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Total Time 40

Course Main Course

Cuisine American, European

Servings 4

Calories 250 kcal

Ingredients

1.5 to 2 pounds pork tenderloin
Salt and pepper to taste
1 cup cranberry sauce homemade or store-bought
2 tbsp balsamic vinegar
2 tbsp honey
2 tbsp soy sauce
2 cloves garlic minced
1 tsp fresh rosemary finely chopped
2 tbsp olive oil

Instructions

Preheat your oven to 375°F (190°C).
Season the pork tenderloin with salt and pepper.
In a small bowl, mix the cranberry sauce, balsamic vinegar, honey, soy sauce, minced garlic, and chopped rosemary. This will be your glaze.
Heat olive oil in an oven-safe skillet over medium-high heat. Once hot, sear the pork tenderloin on all sides until it develops a golden-brown crust.
Brush the prepared cranberry glaze over the pork, making sure to coat it evenly.
Transfer the skillet to the preheated oven and roast for about 20-25 minutes, or until the internal temperature of the pork reaches 145°F (63°C). While roasting, baste the pork with the glaze every 7-10 minutes to build up a delicious layer of flavor.
Once cooked, remove the pork from the oven and let it rest for a few minutes before slicing.