Cranberry Pork Tenderloin is a delicious, fall-themed dinner recipe!
This is a really easy dinner recipe to make. SUPER EASY! Whether you cook a lot or are a beginner kind of cook, this Cranberry Pork Tenderloin is a dinner that you will be successful at making and serving. There are just a few ingredients, and it’s simple prep.
How to make Cranberry Pork Tenderloin:
All of the sauce ingredients are combined in a bowl. The sauce is made up of whole berry cranberry sauce, apricot nectar, sweet onion, sugar, cider vinegar, dry mustard and salt. Two pork tenderloins are placed in your casserole dish.
How to remove the silverskin from pork tenderloin:
Silverskin is a layer of tough tissue found on a pork tenderloin. You don’t want to leave the silverskin on the tenderloin because it’s a chewy part of the loin that isn’t nice to eat. It’s easy to remove it. You’ll need a sharp, thin knife. Pull the fat off of the tenderloin, and you should be able to locate the silverskin just below the layer of fat. Slide the knife just under the silverskin and pull it up. As you hold on to one end of the silverskin, you can slide the knife underneath it to cut it off the tenderloin. Try your best to keep the knife close to the silverskin so you don’t pull off the meat with it. Then discard the silverskin.
The sauce is poured over the tenderloins in the dish, the dish is covered with foil and it is baked for one hour.
And that’s all you have to do to make this Cranberry Pork Tenderloin! Take the cover off the dish, and your pork will be moist and tender and ready to slice. You can save some of the sauce to spoon over the top.
Slice the pork tenderloin into 1-inch slices.
Move the pork to a platter, and spoon some of the sauce on top. Garnish with fresh parsley to make it look holiday pretty!
Serve Cranberry Pork Tenderloin with your favorite side dishes. Enjoy!
Here are a few more pork tenderloin recipes you might like to try:
- Balsamic Rosemary Grilled Pork Tenderloin
- Ginger Glazed Pork Tenderloin
- Teriyaki Pork Tenderloin
- Pork Tenderloin with Mango Lime Salsa
- Bacon Brown Sugar Pork Tenderloin
- Maple Glazed Pork Tenderloin
- Stuffed Pork Tenderloin
- Honey Sesame Pork Tenderloin
Cranberry Pork Tenderloin
- One 15-ounce can whole berry cranberry sauce
- One 5.5-ounce can apricot nectar
- 1 medium sweet onion, peeled and chopped
- 1/2 cup granulated white sugar
- 2 teaspoons cider vinegar
- 1 teaspoon dry mustard
- 1 teaspoon salt
- 2 pounds pork tenderloin
- Preheat oven to 350° F.
- In a medium bowl, combine all of the ingredients except the pork. Place the pork in a casserole dish. Pour the sauce over the pork. Cover the dish with a lid or with foil. Bake 1 for 1 hour.
- Slice the pork into medallions, place on a platter and the spoon sauce over the pork.