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Sliced roasted pork tenderloin arranged on a serving platter, featuring a caramelized seared exterior and dripping with a thick, dark red glossy cranberry glaze, garnished with fresh rosemary.

Cranberry Glazed Pork Tenderloin (Juicy & Easy Recipe)

This Cranberry Glazed Pork Tenderloin features a perfectly seared and roasted juicy tenderloin coated in a thick, sticky, sweet-tart cranberry glaze. An easy, show-stopping recipe perfect for holidays or a special weeknight dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American
Calories: 462
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb pork tenderloin (680g)
  • 1 tbsp olive oil (15ml)
  • 1 tsp kosher salt to taste
  • 1/2 tsp black pepper freshly cracked
  • 12 oz fresh cranberries (340g), or frozen
  • 1/2 cup light brown sugar (100g), packed
  • 1/2 cup orange juice (120ml)
  • 2 tbsp balsamic vinegar (30ml)
  • 3 fresh rosemary sprigs divided

Equipment

  • 1 Large Oven-Safe Skillet
  • 1 Instant-read meat thermometer
  • 1 Small saucepan

Method
 

Prepare Pork and Make Glaze
  1. Preheat oven to 400°F (200°C). Pat the pork tenderloin completely dry with paper towels and season generously on all sides with salt and pepper.
  2. In a small saucepan, combine cranberries, brown sugar, orange juice, balsamic vinegar, and 1 rosemary sprig. Bring to a simmer over medium heat and cook for 8-10 minutes, until the cranberries burst and the sauce thickens enough to coat a spoon. Remove from heat and discard the rosemary sprig.
Sear and Roast
  1. Heat olive oil in a large, oven-safe skillet over medium-high heat until shimmering. Sear the pork for 2-3 minutes per side, until a deep golden-brown crust forms all over.
  2. Remove skillet from heat. Brush a generous layer of the cranberry glaze over the seared pork. Transfer the skillet to the preheated oven and roast for 15-20 minutes.
  3. During the last 2-3 minutes of cooking, brush with another layer of glaze. The pork is done when an instant-read thermometer inserted into the thickest part registers 145°F (63°C).
Rest and Serve
  1. Transfer the pork to a cutting board and tent loosely with foil. Let it rest for 10 minutes before slicing.
  2. Slice the tenderloin into thick pieces. Arrange on a platter and spoon the remaining warm glaze over top. Garnish with fresh rosemary sprigs to serve.

Notes

Use a Meat Thermometer: This is the single most important tool for this recipe. Pork tenderloin is lean and can overcook quickly. A thermometer is the only way to guarantee a perfectly cooked, juicy result.
Don't Skip the Sear: Searing in a hot pan creates the Maillard reaction, which develops a complex, savory flavor and the beautiful caramelized crust that makes this dish so appealing.
Rest the Meat: Never slice into the pork right out of the oven. Letting it rest for 10 minutes allows the juices to settle back into the meat, preventing them from running out onto your cutting board.
Adjust Glaze Thickness: If your glaze gets too thick upon standing, simply stir in a teaspoon of warm water or orange juice until it reaches the desired consistency.