This delicious and festive Pork Tenderloin with Cranberry Maple Balsamic Sauce is perfect for any holiday season gathering, whether a family meal or entertaining.
Today I am joining with other Canadian food bloggers in a week-long celebration of a beautiful new book by two fellow Canadian food bloggers. When I browsed the book and with the holiday season fast approaching, this festive pork dish seemed like the perfect recipe to share.
Not only is it full of festive flavours of cranberries and orange, it is delicious and cooks up in about 30 minutes. In a busy season, quick, easy and delicious meals are especially welcome.
Simply marinade your meat earlier in the day, then cook it up at meal time in about half an hour. Despite being quick and easy, this dish is also perfect for entertaining.
Cook’s Notes for Pork Tenderloin with Cranberry Maple Balsamic Sauce
This is an easy, crowd-pleasing dish, that is both pretty and delicious, so it’s perfect for entertaining!
If you like, you could also make this with a centre-cut, boneless pork loin roast. Same method, just cook longer (to 140F. internal temperature).
Pork Tenderloin with Cranberry Maple Balsamic Sauce
- 1 cup maple syrup
- 1 cup balsamic vinegar
- 2 Tbsp Dijon mustard
- Juice and zest of one orange
- 1 Tbsp fresh rosemary finely chopped
- 2 1 1/2 lb. pork tenderloins (3-4 lb. total)
- Salt and pepper
- 1/2 cup red wine
- 1 Tbsp butter
- 1 Tbsp olive oil
- 1 cup fresh or frozen cranberries
Combine all the marinade ingredients in a bowl and whisk to combine. Remove 1/2 cup of the marinade and set aside. Refrigerate remaining marinade.
Prepare the pork tenderloins by removing any fat and the silverskin. Sprinkle with salt and pepper and place in a flat dish or ziploc bag. Combine the 1/2 cup of marinade with the 1/2 cup of red wine and pour over the pork. Cover and refrigerate ideally for 2-4 hours, turning occasionally. (*If you're rushed, marinade as long as you can, then cook).
When ready to cook, preheat oven to 400° Using an oven-proof skillet over medium-high heat on the stove top, heat the olive oil and the butter. When the butter is melted, add the pork tenderloins and sear on all sides until well browned.
Transfer pork in skillet to pre-heated oven and cook for about 15 minutes, or until meat reaches 155-160° internal temperature. Transfer pork to a cutting board and tent with foil.
Place skillet on stove-top over medium heat and add the remaining refrigerated marinade to the skillet. Whisk well, scraping up the browned bits on the bottom of the pan. Add the cranberries to the pan and bring to a boil. Reduce heat to medium-low and allow to simmer until sauce is thick and syrupy, about 10 minutes.
Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!