This Cranberry Apple Pork Tenderloin is a showstopper! Juicy, tender pork is topped with a burst of flavor – sweet Fuji apples, tart cranberries, and warm spices like cinnamon and nutmeg. It’s perfect for a holiday feast, but honestly, this dish is too delicious to save for special occasions. If you pork, make sure to check out our Creamy Mushroom Pork Chops.
Ingredients & Substitutions
Pork Tenderloin: Start with a 1-2 pound tenderloin, which serves as the base of this dish.
Seasoning: Next, season it generously with brown sugar, olive oil, garlic, salt, and pepper to bring out its natural flavor.
Apple: For the apples, we used Fuji, but other varieties such as Granny Smith, Honeycrisp, or Gala work equally well, depending on your taste preference.
Cranberries: When it comes to cranberries, fresh is ideal; however, frozen cranberries can be used in a pinch—just make sure to thaw and drain them beforehand.
Apple Cider: For the liquid component, homemade apple cider is lovely, but store-bought works perfectly fine. Alternatively, you can use apple juice, though keep in mind the sauce may not have the same tangy depth.
Apple Cider Vinegar: To add brightness to the dish, include apple cider vinegar. If needed, white vinegar or lemon juice can serve as a substitute.
Spices: Finally, spices like cinnamon and nutmeg round out the dish beautifully, enhancing the sweet and tart flavors
Can I Use a Pork Loin?
Yes, you can, but keep in mind a few important considerations. First, pork tenderloin is a much more tender cut of meat, so substituting with pork loin will require some adjustments. If you decide to use pork loin, you’ll need to increase the cooking time, as it takes longer to cook through. Additionally, for the best results, double the topping to ensure the dish is flavorful and well-balanced. Finally, don’t forget to use a meat thermometer to check for doneness—aim for an internal temperature of 145°F to ensure the pork is cooked safely and remains juicy.
What to Serve With Cranberry Apple Pork Tenderloin
- Roasted Vegetables: Brussels sprouts, carrots, sweet potatoes
- Mashed Potatoes: Creamy, skin-on, or cauliflower
- Roasted Garlic Mashed Potatoes
- Wild Rice Stuffing
- French Baguette
- Easy Dinner Rolls
Storage & Freezing
- Refrigerate: Store leftovers in an airtight container for up to 3-4 days. Reheat in the microwave when ready to serve.
- Freeze: Wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently.
Enjoy this delightful dish!
Cranberry Apple Pork Tenderloin
Ingredients
Pork:
- 1 ½ pounds pork tenderloin
- ¼ cup light brown sugar, packed
- 2 tablespoons extra virgin olive oil
- 1 teaspoon minced garlic
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
Cranberry Apple Topping:
- 1 tablespoon unsalted butter
- 1 small Fuji apple, peeled and diced
- ½ cup fresh cranberries
- ½ cup apple cider
- 2 tablespoons light brown sugar
- 1 ½ teaspoons apple cider vinegar
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Instructions
- Preheat the oven to 375°F (190°C). In a small bowl, combine brown sugar, olive oil, garlic, salt, and pepper. Rub this mixture evenly over the entire pork tenderloin.
- Place the seasoned pork in a large oven-safe skillet. Roast in the oven for 30-40 minutes, or about 20 minutes per pound, or until an instant-read thermometer inserted into the thickest part of the pork reads 145°F (63°C).
- Remove the pork from the oven. Transfer to a platter and loosely cover with aluminum foil. Let the pork rest for 10 minutes before slicing.
- In the same skillet used for the pork, melt the butter over medium heat. Add diced apple, cranberries, apple cider, brown sugar, apple cider vinegar, cinnamon, and nutmeg. Cook and stir occasionally for 12-15 minutes, or until the sauce thickens slightly.
- Return the rested pork to the skillet. Spoon the cranberry apple sauce generously over the pork. Garnish with fresh parsley (optional). Slice and serve immediately.
This recipe is inspired by Iamhomesteader’s Cranberry Apple Pork Tenderloin.
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