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Juicy herb-crusted pork tenderloin topped with cranberry glaze and fresh rosemary on a rustic platter.

🌿 Herb-Crusted Pork Tenderloin with Cranberry Glaze

This Herb-Crusted Pork Tenderloin with Cranberry Glaze combines savory and sweet flavors for a stunning main dish that’s perfect for holidays or cozy family dinners. A juicy pork tenderloin is rubbed with fresh rosemary, thyme, and Dijon mustard, then roasted to perfection and finished with a glossy cranberry glaze made from real cranberries, orange juice, and brown sugar. It’s elegant enough for company yet simple enough for a weeknight meal — a true crowd-pleaser that brings festive flavor to any table.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 4
Calories 285 kcal

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.
Nutritional values provided are estimates only and are calculated based on general nutritional data for the listed ingredients. Actual values may vary depending on the specific brands, measurements, and preparation methods used. For precise dietary information, please consult a registered dietitian or use a verified nutrition calculator with the exact ingredients you use.

Nutrition

Calories: 285kcalCarbohydrates: 17gProtein: 30gFat: 10gSaturated Fat: 2.5gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 5.5gCholesterol: 85mgSodium: 470mgPotassium: 610mgFiber: 1gSugar: 13gVitamin A: 90IUVitamin C: 12mgCalcium: 35mgIron: 1.7mg
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