🌿 Herb-Crusted Pork Tenderloin with Cranberry Glaze
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Tender, juicy pork tenderloin is coated in a fragrant herb crust and drizzled with a sweet-tart cranberry glaze for a stunning centerpiece dish perfect for holiday dinners or cozy Sunday suppers.
🍳 Equipment You’ll Need
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Oven-safe skillet (cast iron works beautifully)
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Meat thermometer
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Small saucepan
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Mixing bowl
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Whisk or spoon
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Sharp knife and cutting board
🧂 Ingredients
For the Herb-Crusted Pork
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1 pork tenderloin (1 to 1.5 lbs), trimmed
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1 tbsp olive oil
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1 tbsp chopped fresh rosemary
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1 tbsp chopped fresh thyme
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1 tsp salt
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½ tsp black pepper
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½ tsp garlic powder
For the Cranberry Glaze
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1 cup fresh or frozen cranberries
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½ cup orange juice
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¼ cup brown sugar
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1 tbsp Dijon mustard
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1 tbsp balsamic vinegar (optional, for depth and tang)
👩🍳 Instructions
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Preheat and Prep:
Preheat your oven to 375°F (190°C). Pat the pork tenderloin dry with paper towels to ensure a good sear. -
Make the Herb Paste:
In a small bowl, combine Dijon mustard, rosemary, thyme, salt, pepper, and garlic powder to form a fragrant paste. -
Coat and Sear:
Rub the herb-mustard mixture over the pork, coating all sides. Heat olive oil in an oven-safe skillet over medium-high heat, then sear the pork for 2–3 minutes per side until nicely browned. -
Roast the Pork:
Place the skillet in the oven, fat side up, and roast for 30 minutes. -
Make the Cranberry Glaze:
Meanwhile, in a saucepan, combine cranberries, orange juice, brown sugar, Dijon mustard, and balsamic vinegar (if using). Simmer for 10–15 minutes, stirring occasionally, until the mixture thickens into a glossy glaze. -
Glaze and Finish Roasting:
After the initial 30 minutes, remove the pork and brush with half of the cranberry glaze. Return to the oven and roast for 20–25 minutes, or until the internal temperature reaches 145°F (63°C). -
Rest and Serve:
Let the pork rest for 5–10 minutes before slicing. Serve drizzled with the remaining cranberry glaze.
🍽️ Serving Suggestions
Pair this elegant entrée with:
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Garlic Parmesan Mashed Potatoes 🧄
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Honey-Roasted Carrots with Thyme
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Cranberry Pecan Salad 🥗
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A crusty loaf of artisan bread
💡 Expert Tips
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Use a thermometer — Pork tenderloin can dry out easily; pull it from the oven right at 145°F.
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Fresh herbs make a difference! If using dried, reduce the amount by half.
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Make it ahead: The cranberry glaze can be made up to 3 days in advance and stored in the fridge.
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Double the glaze if you want extra for drizzling over side dishes.
🧊 Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water or broth to keep the pork moist.
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🌿 Herb-Crusted Pork Tenderloin with Cranberry Glaze
Equipment
- Cast iron skillet
- Meat Thermometer
- Small saucepan
- Mixing Bowl
- Whisk or Spoon
- sharp knife and cutting board
Ingredients
For the Herb-Crusted Pork
- 1 pork tenderloin 1 to 1.5 lbs, trimmed
- 1 tbsp olive oil
- 1 tbsp chopped fresh rosemary
- 1 tbsp chopped fresh thyme
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
For the Cranberry Glaze
- 1 cup fresh or frozen cranberries
- ½ cup orange juice
- ¼ cup brown sugar
- 1 tbsp Dijon mustard
- 1 tbsp balsamic vinegar optional, for depth and tang
Instructions
- Preheat your oven to 375°F (190°C). Pat the pork tenderloin dry with paper towels to ensure a good sear.
- In a small bowl, combine Dijon mustard, rosemary, thyme, salt, pepper, and garlic powder to form a fragrant paste.
- Rub the herb-mustard mixture over the pork, coating all sides. Heat olive oil in an oven-safe skillet over medium-high heat, then sear the pork for 2–3 minutes per side until nicely browned.
- Place the skillet in the oven, fat side up, and roast for 30 minutes.
- Meanwhile, in a saucepan, combine cranberries, orange juice, brown sugar, Dijon mustard, and balsamic vinegar (if using). Simmer for 10–15 minutes, stirring occasionally, until the mixture thickens into a glossy glaze.
- After the initial 30 minutes, remove the pork and brush with half of the cranberry glaze. Return to the oven and roast for 20–25 minutes, or until the internal temperature reaches 145°F (63°C).
- Let the pork rest for 5–10 minutes before slicing. Serve drizzled with the remaining cranberry glaze.
Notes
🍽️ Notes
- Based on a 4-ounce portion of cooked pork tenderloin plus ~2 tbsp of cranberry glaze per serving.
- Naturally lean protein with a modest amount of heart-healthy fats from olive oil.
- The cranberry glaze provides natural sweetness and a boost of Vitamin C from orange juice and cranberries.