There’s something truly enchanting about the bright burst of flavors in this Orange Cranberry Glazed Pork Tenderloin. As the scent of succulent pork mingles with the sweet tang of cranberries and the refreshing zest of orange, my kitchen transforms into a cozy haven. This recipe came together on a crisp autumn evening when I was craving a dish that celebrated the season yet was simple enough for any day of the week.
Perfectly roast the tenderloin until it’s juicy, then slather it with a glossy glaze that marries sweet and savory elements in every bite. This dish effortlessly captures your senses, making it not only an ideal centerpiece for holiday gatherings but also a delightful weeknight surprise. Whether you’re entertaining guests or simply treating yourself, this flavor-packed dish will surely leave everyone asking for seconds. Join me as I guide you through creating this stunning main course that promises to elevate your dining experience.
Why will you adore Orange Cranberry Glazed Pork Tenderloin?
Simplicity at its core: This recipe requires minimal prep while delivering a feast for the senses.
Flavor explosion: The perfect balance of sweet cranberries and zesty oranges creates a sauce that elevates the pork to a whole new level.
Year-round appeal: Whether it’s for holiday feasts or cozy weeknight dinners, this dish shines any time of year.
Impressive presentation: With its glossy glaze and vibrant colors, it’s as beautiful as it is delicious, making it a showstopper at any gathering.
Customizable goodness: Swap proteins or adjust the spices easily to cater to every palate.
Get ready to indulge in a meal that will have your guests raving and your family asking for more!
Orange Cranberry Glazed Pork Tenderloin Ingredients
For the Glaze
- Whole Berry Cranberry Sauce – Provides sweetness and a tart flavor; switch to homemade for a fresher taste.
- Freshly Squeezed or Bottled Orange Juice – Adds bright citrus notes and moisture; fresh juice yields the best flavor.
- Balsamic Vinegar – Enhances the glaze with acidity and depth; apple cider vinegar is a suitable substitute.
- Grated Orange Zest – Contributes strong orange flavor and aromatic oils; always opt for fresh zest for a robust taste.
- Ground Black Pepper – Adds mild heat and flavor; adjust to your preference.
- Ground Allspice – Introduces a warm, sweet spice profile; can be replaced with pie spice if needed.
- Salt – Enhances overall flavor; kosher salt is recommended for better control.
- Ground Cinnamon – Adds warmth and sweetness; feel free to omit if you prefer a less spiced version.
- Ground Cloves – Provides an earthy, aromatic touch; use sparingly or substitute with nutmeg.
For the Pork
- Pork Tenderloin – The main protein, ensuring tenderness when cooked properly; you can also use chicken breast for a lighter option.
- Extra Virgin Olive Oil – Used for browning the pork, adding flavor and richness; any neutral oil will work in a pinch.
Feel free to gather these ingredients and prepare to create your own mouth-watering Orange Cranberry Glazed Pork Tenderloin that everyone will love!
How to Make Orange Cranberry Glazed Pork Tenderloin
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Combine the glaze: In a medium saucepan, mix the whole berry cranberry sauce, orange juice, balsamic vinegar, grated orange zest, black pepper, ground allspice, salt, ground cinnamon, and ground cloves. Bring to a boil, then lower the heat and simmer for 20 minutes, stirring occasionally. Don’t forget to reserve half of this mixture for later!
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Preheat the oven: Set your oven to 425°F (220°C). Lightly spray a shallow roasting pan with nonstick spray to prepare for the pork.
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Brown the pork: In a skillet over medium-high heat, heat olive oil and brown the pork tenderloin on all sides, cooking for about 3 minutes per side until it’s golden brown and deliciously fragrant.
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Bake the pork: Transfer the browned pork to the prepared roasting pan. Bake for 20 to 25 minutes or until the internal temperature reads 145°F (63°C), basting occasionally with the reserved cranberry mixture to keep it moist and flavorful.
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Rest before slicing: Remove the tenderloin from the oven, cover it with foil, and let it rest for 5 minutes. This step is crucial for retaining the juicy goodness! Serve it topped with the remaining cranberry mixture for that glorious glaze.
Optional: For a garnish, sprinkle chopped fresh parsley over the glazed pork before serving.
Exact quantities are listed in the recipe card below.
Expert Tips for Orange Cranberry Glazed Pork Tenderloin
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Juiciness First: Use a meat thermometer to ensure your pork reaches 145°F. Overcooking can lead to dry meat, so check early!
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Fresh is Best: Opt for freshly squeezed orange juice and homemade cranberry sauce when possible. They enhance the glaze’s flavor significantly.
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Basting Matters: Don’t skip the basting step! It keeps the pork tender and flavorful throughout the cooking process.
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Rest to Impress: Let the pork rest under foil for 5 minutes before slicing. This crucial step allows juices to redistribute, resulting in a moist tenderloin.
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Gluten-Free Check: If you need a gluten-free option, ensure your cranberry sauce is certified gluten-free. Not all brands are the same!
What to Serve with Orange Cranberry Glazed Pork Tenderloin?
Creating a memorable meal goes beyond just the main dish; it’s all about harmonious pairings that elevate your dining experience.
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Garlic Mashed Potatoes: Creamy and buttery, these mashed potatoes provide a rich, comforting counterpoint to the tangy glaze.
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Roasted Seasonal Vegetables: A colorful assortment of roasted carrots, brussels sprouts, and sweet potatoes adds fresh flavors while showcasing autumn’s bounty.
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Wild Rice Pilaf: Nutty and hearty, wild rice offers a chewy texture that perfectly complements the tender pork and its fruity glaze.
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Cranberry Orange Salad: This refreshing salad, featuring mixed greens, walnuts, and citrus segments, enhances the dish’s flavors, making each bite vibrant and zesty.
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Creamy Coleslaw: A tangy coleslaw brings crunch and contrast to the plate, creating balance with the sweet, thick glaze.
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Herb-Infused Bread: Lightly toasted bread or a savory herb focaccia serves as a delightful vessel for soaking up any extra glaze or juices from the pork.
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Sparkling Cider: For beverages, consider serving sparkling cider; its effervescence and slight sweetness pair beautifully with the pork’s flavors.
Let these pairings inspire you to create a full-bodied meal that wraps you in warmth and flavor!
How to Store and Freeze Orange Cranberry Glazed Pork Tenderloin
Fridge: Store leftovers in an airtight container for up to 3 days. Ensure the pork is cooled before sealing to maintain moisture.
Freezer: Wrap individual portions tightly in plastic wrap, then place in a freezer-safe bag for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating: To reheat, place in a preheated oven at 350°F (175°C) for about 20 minutes, basting with additional glaze for added moisture and flavor.
Airtight Storage: Always ensure your Orange Cranberry Glazed Pork Tenderloin is completely wrapped to prevent freezer burn and maintain that delightful taste!
Orange Cranberry Glazed Pork Tenderloin Variations
Get creative with this fabulous recipe to make it your own and delight your family!
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Poultry Swap: Substitute the pork with chicken or turkey for a lighter version, maintaining the same delicious glaze.
For a twist on a classic, choose chicken tenderloins for quicker cooking and an equally mouthwatering result. -
Nutty Addition: Stir in chopped walnuts or pecans to the cranberry mixture for a delightful crunch.
This adds a lovely texture to the already sweet and tangy glaze, making each bite even more satisfying. -
Juice Play: Experiment by using different fruit juices, like apple or pineapple, for unique flavors.
Mixing fruit juices can invite refreshing sweetness, adding an unexpected twist to the original recipe. -
Herb Infusion: Incorporate chopped fresh rosemary or thyme into the glaze for herbal notes.
These fresh herbs can elevate the dish’s aroma and make it feel even more festive and comforting. -
Spicy Kick: Add a pinch of red pepper flakes to the glaze for a hint of heat.
This subtle spice can balance the sweetness and give the dish an exciting edge, perfect for heat lovers! -
Citrus Variety: Replace half of the orange juice with grapefruit juice for a tangy twist.
The bittersweet notes of grapefruit can add a sophisticated layer to the glaze that surprises the palate. -
Lower Sugar Option: Use unsweetened cranberry juice in place of the whole berry cranberry sauce for a lighter glaze.
This variation is perfect for those watching their sugar intake yet craving that delicious cran-orange flavor. -
Vegan Version: Substitute the pork with roasted cauliflower or eggplant for a hearty vegan dish.
Roasting these vegetables allows them to absorb the sweet and tangy glaze, bringing rich flavors to your table.
Make Ahead Options
These Orange Cranberry Glazed Pork Tenderloin preparations are ideal for busy weeknights or festive gatherings! You can prepare the cranberry glaze up to 24 hours in advance by cooking it as directed and then refrigerating it in an airtight container. Simply reheat the glaze gently on the stovetop before serving to keep its rich flavors intact. Additionally, you can marinate the pork tenderloin in the remaining glaze for up to 3 days before cooking; this will enhance the flavor and keep the meat moist. On the day of serving, simply brown the marinated pork and bake it as instructed for a delicious and effortless meal that will impress your family and guests.
Orange Cranberry Glazed Pork Tenderloin Recipe FAQs
What kind of cranberry sauce should I use?
Absolutely! For the best flavor, I recommend using homemade whole berry cranberry sauce. It adds a fresh, vibrant taste to the glaze. However, if you’re short on time, you can also use store-bought sauce—just check the label for quality.
How do I store leftovers?
For sure! Store your leftover Orange Cranberry Glazed Pork Tenderloin in an airtight container in the refrigerator for up to 3 days. Allow the pork to cool down before sealing it up to help retain moisture and flavor.
Can I freeze cooked pork tenderloin?
Yes, definitely! To freeze, wrap individual portions of the Orange Cranberry Glazed Pork Tenderloin tightly in plastic wrap, then place them in a freezer-safe bag for up to 3 months. When you’re ready to enjoy, simply thaw the portions in the fridge overnight before reheating.
What’s the best way to reheat the pork?
The best method is to preheat your oven to 350°F (175°C). Place the pork in a baking dish, basting it with additional glaze to keep it moist. Heat for about 20 minutes or until warmed through. This ensures that your tenderloin remains juicy without drying out.
Is this recipe gluten-free?
Very! The Orange Cranberry Glazed Pork Tenderloin can be gluten-free, but be sure to use cranberry sauce that is certified gluten-free. It’s always a good idea to double-check that the other ingredients like balsamic vinegar do not contain any hidden gluten.
What if my pork tenderloin is overcooked?
Don’t worry; it happens to the best of us! To salvage an overcooked tenderloin, slice it thinly and serve it with the glaze generously poured over the top to add moisture back in. You can also serve it with a side like mashed potatoes or rice, which can help balance the texture.
Orange Cranberry Glazed Pork Tenderloin for Joyful Gatherings
Ingredients
Equipment
Method
- Combine the glaze: In a medium saucepan, mix the whole berry cranberry sauce, orange juice, balsamic vinegar, grated orange zest, black pepper, ground allspice, salt, ground cinnamon, and ground cloves. Bring to a boil, then lower the heat and simmer for 20 minutes, stirring occasionally. Reserve half of this mixture for later!
- Preheat the oven: Set your oven to 425°F (220°C). Lightly spray a shallow roasting pan with nonstick spray to prepare for the pork.
- Brown the pork: In a skillet over medium-high heat, heat olive oil and brown the pork tenderloin on all sides, cooking for about 3 minutes per side until it's golden brown and deliciously fragrant.
- Bake the pork: Transfer the browned pork to the prepared roasting pan. Bake for 20 to 25 minutes or until the internal temperature reads 145°F (63°C), basting occasionally with the reserved cranberry mixture.
- Rest before slicing: Remove the tenderloin from the oven, cover it with foil, and let it rest for 5 minutes. Serve it topped with the remaining cranberry mixture for that glorious glaze.