Pork Tenderloin with Cranberry Glaze

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Makes: 6 servings adjust
Simple roasted pork tenderloin with a fresh cranberry glaze. Great for a cold winter's night!

Directions

Ingredients

  • 2 pounds Pork Tenderloin
  • 1 teaspoon Kosher Salt
  • 1⁄2 teaspoon Freshly Ground Black Pepper

Step 1

Preheat oven to 350F. This can also be cooked on a charcoal or gas grill. If cooking in the oven, use a cooling rack placed inside a cookie sheet to catch the drippings. Prepare the tenderloin by sprinkling half the salt and pepper on one side of the meat, turning it over, and sprinkling the other half of the salt and pepper on the other side. When oven is hot, put the pork in and set a timer for 20 minutes per pound. If using two smaller tenderloins instead of one big two-pounder, go 15 minutes per pound. The meat is done when the internal temperature, measured from the center of the thickest part, is at 135F. When done, remove from oven and cover loosely with aluminum foil. The temperature will rise about 10 degrees while the meat rests. Naturally, if you prefer the meat more well-done, you can cook it to a higher internal temperature. Be cautious, because over-cooking will result in very dry meat.

Ingredients

  • 1 cup Sugar
  • 2 cups Water
  • 1⁄4 cup Apple Cider Vinegar
  • 1⁄4 teaspoon Kosher Salt
  • 1⁄4 Garlic Powder
  • 1⁄4 teaspoon Onion Powder
  • 1⁄4 teaspoon Freshly Ground Black Pepper
  • 1 pound fresh cranberries

Step 2

While pork is cooking, in a 1 quart saucepan, place all the ingredients except the cranberries, in order. Stir to combine. Over medium-high heat, bring to a boil. Add the cranberries. Reduce heat to medium and boil, uncovered, stirring occasionally, for at least 10 minutes. The more time after 10 minutes, the more pectin is released and thus the thicker your glaze.
 

Step 3

Slice the pork tenderloin into 1/4" thick medallions. Serve 2 or 3 slices shingled with a generous spoonful of the glaze poured over the top.
 

Step 4

Side items for this can be whatever you like. We served steamed green beans along with simple store-bought boxed au gratin potatoes.
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