This Orange Cranberry Glazed Pork Tenderloin recipe is great to make for the fall holidays or any time of year!
Pork tenderloin is a funny little cut of meat. It’s long and skinny, and sometimes it’s hard to know what to do with it! I buy the double pack of pork tenderloins at Costco. Even though they’re just a double pack, each of those packs has two pork tenderloins in it. So I can get four dinners out of the double pack! This orange cranberry glazed pork tenderloin recipe is one that I reach for again and again. There is so much flavor. And even though it’s kind of a fall-themed dinner, it’s delicious to make any season of the year.
- canned whole berry cranberry sauce
- orange juice and orange zest
- balsamic vinegar
- salt and freshly ground black pepper
- ground allspice, cinnamon and cloves
- pork tenderloin
- extra virgin olive oil
How to make Orange Cranberry Glazed Pork Tenderloin:
The complete, printable recipe is at the end of this post.
Remove from the oven; cover the pork with aluminum foil, and let stand 5 minutes before you slice the pork.
Serve the sliced pork topped with the reserved cranberry mixture.
The next time you need a recipe for your pork tenderloin, give this orange cranberry glazed pork tenderloin a try. The sauce drizzled on top of the perfectly roasted pork is fabulous. Enjoy!
The Best Pork Tenderloin Recipes:
- Sweet and Spicy Pork Tenderloin
- Cranberry Pork Tenderloin
- Crockpot Brown Sugar Balsamic Pork Tenderloin
- Teriyaki Pork Tenderloin
- Roasted Pork Tenderloin with Sage and Apple
Orange Cranberry Glazed Pork Tenderloin
- One 16-ounce can whole berry cranberry sauce
- ⅔ cup freshly squeezed or bottled orange juice
- 2 teaspoons balsamic vinegar
- 1 teaspoon grated orange zest
- ½ teaspoon ground black pepper
- ¼ teaspoon ground allspice
- ⅛ teaspoon salt
- ⅛ teaspoon ground cinnamon
- ⅛ teaspoon ground cloves
- 1½ pounds pork tenderloin, trimmed
- 1½ tablespoons extra virgin olive oil
- In a medium saucepan, bring the first 9 ingredients (through cloves) to a boil over medium heat. Reduce the heat, and simmer, stirring occasionally for 20 minutes. Remove half of the mixture, and set aside.
- Preheat the oven to 425°F. Lightly spray a shallow roasting pan with nonstick spray.
- Brown the pork in hot oil in a nonstick skillet over medium high heat 3 minutes on each side or until golden brown. Place the pork in the prepared pan.
- Bake for 20 to 25 minutes or until a meat thermometer inserted into the thickest portion registers 145°F., basting occasionally with half of cranberry mixture. Remove from the oven; cover the pork with aluminum foil, and let stand 5 minutes. Slice the pork, and serve topped with the reserved cranberry mixture.
- If you are preparing this recipe as gluten-free, just be sure to use a brand of cranberry sauce that is known to be GF.