Pork with Cranberry Salsa

READY IN: 2hrs 25mins
Recipe by TishT

Very Flavorful. Pretty to serve for guests or family.

Top Review by Lori Ann D

I just came to Zaar to post this recipe and am so glad it's already here! I cut this out of a magazine several years ago and have made it many, many times. My family loves it and it's a favorite to serve to guests as well. My changes: I use 1/8 tsp cumin powder rather than seeds, use unpure maple syrup and canned pineapple. It is WONDERFUL!! I also make this using pork chops and pork roast if I don't have a tenderloin. The salsa is awesome on any kind of pork! I like to serve this with long grain & wild rice and sugar snap peas. Thanks for posting!

Ingredients Nutrition


  1. Season port with 1/2 tsp each salt and pepper.
  2. Combine 1/2 cup cilantro, the cumin seeds and garlic, and chop very finely.
  3. Spread evenly over the tenderloins, wrap each separately in plastic wrap.
  4. Refrigerate for 2 hours.
  5. Salsa: In a bowl, mix berries, syrup, chiles, scallions.
  6. Cover and let stand 2 hours, then stir.
  7. Add remaining salsa ingredients Preheat oven to 400F.
  8. Unwrap pork.
  9. In a nonstick ovenproof skillet, heat oil over high heat.
  10. Add port and cook 9-10 minutes turning over about 4 times to brown.
  11. Discard fat Roast pork in skillet in oven 10-12 minutes or until the pork registers 150F.
  12. Let rest 5 minutes.
  13. Season with remaining salt and pepper.
  14. Slice and serve with salsa.

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