Pork Tenderloin with Cranberry-Raspberry sauce is marinated then slow roasted, and is served topped with a delicious cranberry raspberry wine sauce. This is a perfect dish to serve during the holidays (or any time you have access to fresh cranberries)!
A couple of days ago I found another great recipe for Pork. I found this recipe for Pork Tenderloin with Cranberry-Raspberry Sauce on Pinterest, and decided it might be worth a try, to see if it tasted as good as it looked. Yep – It did.
While the tenderloin is baking, you cook an amazing sauce, made from cranberries, raspberries, orange zest, butter, shallots, and red wine. The sauce smells wonderful as it is cooking.
The finished meal is not only nice to look at, but it actually tastes wonderful! This would be a great meal to serve company, or during the holidays. It’s simple enough to prepare, but it looks rather elegant when served. Maybe you will consider making this meal for your family or friends.
Make The Marinade For The Pork Tenderloin
Grating the lemon zest is the start to making a great marinade for the pork tenderloin.
A bit of Dijon mustard helps give the marinade a great flavor. Into the lemon juice it goes, then it’s mixed well, to combine.
Marinade the pork tenderloin for several hours (or preferably overnight for best flavor). See the pieces of minced garlic and rosemary?
Make The Cranberry Raspberry Sauce
TIP: Make the sauce after browning the tenderloin (see photos further below), and while the tenderloin is baking in the oven.
To make the sauce, cook chopped shallots in melted butter in a large skillet. The sauce sure smells good while this is cooking.
Add orange juice to the butter-cooked shallots in the skillet and continue to cook.
Now it’s time to add red wine, sugar and orange zest to the sauce. Stir well, to combine these ingredients.
Add the whole cranberries and raspberries to the sauce, and cook for 20 minutes to reduce and thicken the sauce.
After sauce has cooked for 20 minutes, the sauce should be reduced in volume, and slightly thickened.
I actually might have sampled the sauce once (at least 5 times) while it was cooking, to make sure it was “fit for consumption”. Somebody has to taste-test it, right???
I do what I can, to ensure any meal I prepare is going to be a good one…except for the nights we have a bowl of cereal for dinner. Then we’re on our own.
Pan Sear The Pork Tenderloin
Heat oil in a large oven-proof skillet (big enough to hold the entire pork tenderloin). Cook the pork until it has become browned on the bottom side, then carefully turn the tenderloin over.
Sear the other side of the meat until browned, then put the oven-proof skillet and meat into a preheated oven, to bake at 425°F for 30-40 minutes.
Serve The Pork Tenderloin With Cranberry Raspberry Sauce
Once pork is done roasting, remove it from the oven and let it rest for 10 minutes, before slicing and serving.
Slice the tenderloin, then spoon the cranberry-raspberry sauce over the top. Garnish with fresh parsley, if desired, and serve!
Place a couple slices of pork on each plate to serve. Remember to spoon more of that delicious sauce on each serving! Enjoy!
I served the pork with a side of broccoli, and Smashed Potatoes with Mushrooms and Shallots. Yum!
Hope you enjoy this pork tenderloin with cranberry-raspberry sauce! I trust you will enjoy eating it, and serving it to those you love! Have a wonderful day!
Looking For More PORK Recipes?
You can find all of my recipes in the Recipe Index, which is located at the top of the page. I have some wonderful PORK recipes to check out, including:
- Awesome Grilled Pork Chops
- Brown Sugar Glazed Ham
- Baked Grilled Baby Back Ribs
- Easy Slow Cooker Pulled Pork
Interested In More Recipes?
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Recipe Source: http://deliciousshots.blogspot.com/2011/11/pork-tenderloin.html
↓↓ PRINTABLE RECIPE BELOW ↓↓
- 2 to 2 1/2 pound pork tenderloin
- 4 garlic cloves , minced
- 2 Tablespoons dijon mustard
- 1/2 cup olive oil
- 3 lemons , juiced and zested
- 2 rosemary sprigs , or 1 Tablespoon dried rosemary
- 1/4 teaspoon each , salt and pepper
- 4 Tablespoons olive oil (for searing the tenderloin)
- 2 Tablespoons butter
- 1 medium sized shallot , finely chopped
- 1 cup red wine
- 1/4 cup orange juice
- The zest of 1 orange
- 2 Tablespoons granulated sugar
- 12 ounces raspberries , fresh or frozen
- 1 cup of cranberries , fresh or frozen
- In a medium sized bowl, whisk together the lemon juice, lemon zest, minced garlic, and the Dijon mustard. Add 1/2 cup olive oil to this mixture, while whisking to fully incorporate. Add 1/4 teaspoon salt, 1/4 teaspoon pepper, and rosemary. Mix well.
- Place the pork and the marinade in a large resealable plastic bag or container. Squeeze the air out and seal the bag or container. Marinate the pork in the refrigerator for at least 3-4 hours or overnight. Turn bag occasionally to make sure the pork is covered with the marinade. If using a flat container, occasionally spoon marinade over the pork.
- When pork has finished marinading, preheat the oven to 425 F.
- In a oven-proof saute pan, heat 4 tablespoons of olive oil over medium-high heat. Remove the tenderloin from the marinade. When oil is very hot, add the tenderloin to the hot oil. Sprinkle additional salt and pepper on the tenderloin. Do not move the pork for a few minutes in order to ensure a good sear! Sear both sides of the pork until golden brown. Place the pan in the oven and roast the pork for 30-40 minutes (adjust to less time if using smaller tenderloin) or until the meat registers 165 F. Take pork out of the oven, cover it with aluminum foil. Let the covered pork rest for 10 minutes before slicing (this helps to keep the juice in the meat, not all over the platter).
In a large non-stick skillet, melt the butter. Add the chopped shallots. Cook shallots for about 3-4 minutes, until softened. Add the orange juice, orange zest, red wine, and sugar to the pan. Mix well; continue cooking on low heat until sugar dissolves. Add the cranberries and raspberries to the pan. Cook over medium heat until sauce reduces and thickens (about 20 minutes). Stir sauce occasionally.
When roast is done and has "rested", slice into serving portions, place meat on serving platter, and spoon the warm sauce over the top of the pork slices. Garnish with fresh parsley, if desired. Enjoy!
Note that the lengthy prep time is not "Active" prep time. The length is to allow the pork marinating time.
Also remember to adjust down the cooking time if you are using a smaller pork tenderloin. Smaller tenderloins will cook in 20-25 minutes. Just gauge by the internal temperature of the pork.
Here’s one more to pin on your Pinterest boards!
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