Pork Tenderloin With Balsamic-Cranberry Sauce

Total Time
Prep 15 mins
Cook 25 mins

Ingredients Nutrition


  1. Preheat oven to 450°F.
  2. Melt 1/2 tablespoon butter in heavy large ovenproof skillet over medium-high heat.
  3. Sprinkle pork with salt and pepper.
  4. Sear pork on all sides, about 2 minutes.
  5. Place skillet with pork in oven.
  6. Roast pork until thermometer inserted into center registers 155°F, about 10 minutes.
  7. Meanwhile, melt remaining 1 tablespoon butter in heavy medium skillet over medium-high heat.
  8. Add onion and rosemary; sauté until onion softens, about 3 minutes.
  9. Add broth, cranberry sauce and vinegar and whisk until cranberry sauce melts, about 2 minutes.
  10. Transfer pork to work surface.
  11. Scrape any juices from large skillet into cranberry mixture.
  12. Boil until sauce has reduced enough to coat spoon thickly, about 6 minutes.
  13. Season with salt and pepper.
  14. Slice pork and serve with sauce.
Most Helpful

5 5

The flavor of browned and roasted pork with fresh rosemary, cranberry and balsamic vinegar are combined by Mean Chef to produce a wonderfully thick dense sauce. The whole cranberry and onions added texture. The layering of flavors was so well balanced that no one ingredient domminated the rest. A very easy to make main dish.

4 5

My family loved the flavorcombination of the sauce, but were not crazy about the texture of the whole berries. The second time, I used the canned cranberry jell and the went wild! A definite keeper! Thanx, Mean Chef.

5 5

This was a big hit for the boyfriend and I. I loved how the flavors blended together. It was a refreshing change that just made sense! Next time I cook this though I will instead grill or smoke the pork loin. I also am considering some orange zest or perhaps marinating the pork loin first in some sort of orange or lemon based marinade. I did not have fresh rosemary on hand but the dried worked really well and come this summer, I will definatly be using that from the garden for this recipe!