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

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.

Lorac March 20, 2003

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.

mickie49 June 03, 2003

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!

grrmrgal February 15, 2011

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