Imagine a dish that transforms an ordinary weeknight dinner into a culinary masterpiece - our Pork Tenderloin with Cinnamon Cranberries is exactly that magical creation! This recipe combines the succulence of perfectly roasted pork with the tangy-sweet burst of cinnamon-infused cranberries, creating a symphony of flavors that will have your family and guests begging for seconds. Whether you're a seasoned home chef or a cooking novice, this foolproof recipe promises restaurant-quality results that are both impressive and surprisingly easy to prepare.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb pork tenderloin
- 1 cup fresh cranberries
- 1/4 cup brown sugar
- 1 tsp ground cinnamon
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Remove the pork tenderloin from refrigerator 30 minutes before cooking to allow it to come to room temperature, which ensures even cooking.
- Preheat the oven to 425°F (218°C). Pat the pork tenderloin dry with paper towels to remove excess moisture.
- Season the pork tenderloin generously with salt, pepper, and half of the ground cinnamon on all sides, ensuring even coverage.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the pork tenderloin for 2-3 minutes on each side until a golden-brown crust forms.
- In a separate bowl, mix fresh cranberries with brown sugar and remaining ground cinnamon, coating the cranberries evenly.
- Scatter the cinnamon-coated cranberries around the pork in the skillet.
- Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
- Remove from oven and let the pork rest for 5-7 minutes, allowing juices to redistribute and ensuring a moist result.
- Slice the pork tenderloin against the grain and serve with the caramelized cinnamon cranberries on top.
Tips
- Temperature is key: Always let your pork tenderloin rest at room temperature before cooking to ensure even heat distribution.
- Pat the meat dry: Use paper towels to remove excess moisture, which helps achieve that gorgeous golden-brown sear.
- Use an instant-read meat thermometer to check doneness - 145°F is the perfect internal temperature for juicy, safe-to-eat pork.
- Don't skip the resting period after cooking. This allows the juices to redistribute, keeping the meat tender and moist.
- For extra flavor, try using fresh cranberries when in season, but frozen can work well too.
- If you don't have an oven-safe skillet, you can transfer the pork to a baking dish after searing.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 26g
Fat: 10g
Saturated Fat: 3g
Cholesterol: 75mg
