Name: Thanksgiving Pork Tenderloin Cranberry: 2 Secrets
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: For the Cranberry-Balsamic Marinade:; 1 cup fresh or frozen cranberries; ½ cup balsamic vinegar; 3 tablespoons olive oil; 2 tablespoons Dijon mustard; 3 tablespoons maple syrup or honey; 3 garlic cloves minced; 1 tablespoon fresh rosemary finely chopped (or 1 teaspoon dried); 1 teaspoon fresh thyme leaves or ½ teaspoon dried; 1 teaspoon kosher salt; ½ teaspoon freshly ground black pepper; Zest of 1 orange (optional); Pinch of red pepper flakes (optional); For the Pork Tenderloin:; 2 pork tenderloins about 1 to 1.25 pounds each, trimmed of silver skin; Salt and pepper for seasoning; 1 tablespoon olive oil for searing; Reserved marinade for glazing

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Thanksgiving Pork Tenderloin Cranberry has always been my secret weapon for impressing guests without the stress of a whole turkey. I remember one year, my oven was packed with side dishes, and I needed a show-stopping main that was quick and flavorful. This roasted pork tenderloin with cranberry Thanksgiving glaze was the answer! The aroma of the sweet and savory marinade filling my kitchen was intoxicating, promising a tender, juicy bite with every forkful. It’s the perfect centerpiece for smaller gatherings or when you want something a bit more unique than the traditional bird. Let’s get cooking!

Why You’ll Love This Thanksgiving Pork Tenderloin Cranberry

This dish is a game-changer for your holiday table, offering a delightful departure from the usual. Here’s why it’s a winner:

It’s incredibly flavorful, with a perfect balance of sweet and savory notes.
The tenderloin is always juicy and moist, thanks to the delicious marinade.
It’s much easier and quicker to cook than a whole turkey.
The vibrant cranberry-balsamic glaze is visually stunning and tastes divine.
This easy cranberry glazed pork tenderloin Thanksgiving recipe is perfect for smaller gatherings.
It pairs beautifully with all your favorite Thanksgiving sides.
The aroma alone will make your kitchen smell like the holidays!
You’ll love how impressive this best Thanksgiving pork tenderloin cranberry recipe looks with minimal effort.

Ingredients for Thanksgiving Pork Tenderloin Cranberry

Gathering these simple ingredients is the first step to creating this show-stopping Thanksgiving pork tenderloin cranberry dish. The marinade is where all the magic happens, transforming a simple cut of pork into a holiday star.

For the Cranberry-Balsamic Marinade:
1 cup fresh or frozen cranberries – these provide the essential tartness
½ cup balsamic vinegar – for a deep, rich, tangy flavor
3 tablespoons olive oil – helps tenderize and carry flavors
2 tablespoons Dijon mustard – adds a subtle kick and emulsifies the sauce
3 tablespoons maple syrup or honey – for that perfect sweet balance
3 garlic cloves minced – essential aromatic
1 tablespoon fresh rosemary finely chopped (or 1 teaspoon dried) – classic holiday herb
1 teaspoon fresh thyme leaves or ½ teaspoon dried – another fragrant herb that complements pork beautifully
1 teaspoon kosher salt – to enhance all the flavors
½ teaspoon freshly ground black pepper – for a touch of spice
Zest of 1 orange (optional) – adds a bright citrus note
Pinch of red pepper flakes (optional) – for a hint of heat
For the Pork Tenderloin:
2 pork tenderloins about 1 to 1.25 pounds each, trimmed of silver skin – the star of our cranberry pork tenderloin recipe for Thanksgiving
Salt and pepper for seasoning – a simple but crucial step
1 tablespoon olive oil for searing – for that perfect golden crust
Reserved marinade for glazing – to finish the dish with a glossy sheen

How to Make Thanksgiving Pork Tenderloin Cranberry

This recipe for Thanksgiving pork tenderloin cranberry is straightforward and yields incredible results. Follow these steps for a tender, flavorful holiday centerpiece.

Preparing the Cranberry-Balsamic Marinade

First, let’s whip up that amazing marinade. In your blender or food processor, combine the fresh cranberries, balsamic vinegar, olive oil, Dijon mustard, maple syrup, minced garlic, chopped rosemary, thyme, salt, pepper, and optional orange zest and red pepper flakes. Blend until it’s perfectly smooth and fragrant. This is the flavor base for our cranberry pork tenderloin recipe for Thanksgiving.

Marinating and Searing the Pork

Next, pat your trimmed pork tenderloins completely dry and give them a light seasoning of salt and pepper. Place them in a zip-top bag or a dish. Pour about two-thirds of that glorious cranberry-balsamic marinade over the pork, making sure to reserve the rest for later. Seal the bag or cover the dish, and let it work its magic in the refrigerator for at least 4 hours, or even better, overnight. This step is crucial for infusing the pork with incredible flavor. For more tips on marinades, check out these sauces and marinades.

Thanksgiving Pork Tenderloin Cranberry: 2 Secrets - Thanksgiving Pork Tenderloin Cranberry - main visual representation

Roasting and Glazing the Pork Tenderloin

Now, preheat your oven to 400°F (200°C). Get an oven-safe skillet nice and hot over medium-high heat with 1 tablespoon of olive oil. Carefully remove the pork from the marinade (discard the used marinade – it’s been in contact with raw meat). Sear each tenderloin for about 2 minutes per side until beautifully browned. This creates an amazing crust. Transfer the skillet directly to your preheated oven. Roast for 18–20 minutes, or until the internal temperature reaches 145°F (63°C) on a meat thermometer. For more information on safe internal temperatures for meats, consult the USDA’s guidelines. While the pork is roasting, gently heat the reserved marinade in a small saucepan over medium heat for 5–7 minutes until it reduces and thickens into a glossy glaze. Once the pork is done, transfer it to a cutting board and tent it loosely with foil. Let it rest for 5–10 minutes—this is key to keeping it juicy! Slice into medallions and drizzle generously with the warm cranberry-balsamic glaze just before serving your stunning roasted pork tenderloin with cranberry Thanksgiving dish.

Pro Tips for the Best Thanksgiving Pork Tenderloin Cranberry

Want to elevate your Thanksgiving pork tenderloin cranberry to absolute perfection? I’ve picked up a few tricks over the years that make all the difference. These simple tips ensure your holiday centerpiece is a guaranteed hit, even if you’re new to cooking pork tenderloin.

Always trim the silver skin from the tenderloin; it’s tough and won’t soften during cooking.
Don’t skip the searing step! It locks in juices and creates a beautiful, flavorful crust.
Use a meat thermometer to achieve that perfect 145°F internal temperature – overcooking is the enemy of tender pork.
Letting the pork rest after roasting is non-negotiable for maximum juiciness.

What’s the secret to perfect Thanksgiving Pork Tenderloin Cranberry?

The real secret lies in the marinade and the glaze. The combination of tart cranberries, sweet maple, and tangy balsamic tenderizes the pork while infusing it with incredible holiday flavor. Don’t rush the marinating time!

Can I make Thanksgiving Pork Tenderloin Cranberry ahead of time?

Yes! You can prepare the marinade and marinate the pork tenderloins up to 24 hours in advance. Store them covered in the refrigerator. You can even make the glaze ahead and gently reheat it before serving. For other make-ahead holiday recipes, check out these breakfast and dinner ideas.

How do I avoid common mistakes with Thanksgiving Pork Tenderloin Cranberry?

The biggest mistake is overcooking. Always use a meat thermometer and remove the pork when it hits 145°F. Another pitfall is not searing the tenderloin; this step is crucial for flavor and texture.

Best Ways to Serve Thanksgiving Pork Tenderloin Cranberry

This beautiful Thanksgiving pork tenderloin cranberry dish deserves a spot on your holiday table, and it pairs wonderfully with classic Thanksgiving sides. Imagine it alongside creamy mashed potatoes, savory stuffing, and roasted Brussels sprouts. For a special touch, consider serving it with a simple wild rice pilaf or a sweet potato casserole. The tangy-sweet glaze also makes it a fantastic pairing with a crisp green salad dressed in a light vinaigrette. This pork tenderloin cranberry balsamic Thanksgiving dish truly shines when surrounded by comforting, traditional flavors.

Nutrition Facts for Thanksgiving Pork Tenderloin Cranberry

When planning your holiday feast, understanding the nutritional profile of your main course is helpful. This cranberry pork tenderloin recipe for Thanksgiving offers a delicious and relatively lean option. Here’s an estimated breakdown per serving:

Calories: Approximately 350-400
Fat: Approximately 15-20g
Saturated Fat: Approximately 4-6g
Protein: Approximately 30-35g
Carbohydrates: Approximately 20-25g
Fiber: Approximately 2-3g
Sugar: Approximately 15-20g
Sodium: Approximately 400-500mg

Nutritional values are estimates and may vary based on specific ingredients used, especially the type of sweetener and fat content of the pork.

How to Store and Reheat Thanksgiving Pork Tenderloin Cranberry

Leftover Thanksgiving pork tenderloin cranberry is a treat, and knowing how to store and reheat it properly ensures it stays delicious. Once your tenderloin has cooled slightly after resting, it’s time to put it away. For short-term storage, place the cooled pork, along with any extra glaze, in an airtight container. You can keep it in the refrigerator for 3 to 4 days. If you need to store it longer, this dish freezes beautifully. Wrap individual portions tightly in plastic wrap, then in aluminum foil, or place them in a freezer-safe bag. Properly stored, your cranberry pork roast for Thanksgiving dinner can last in the freezer for up to 3 months.

To reheat, the best method is to gently warm it to preserve tenderness. For refrigerated leftovers, place them in a covered oven-safe dish with a splash of water or broth and reheat at 325°F (160°C) for about 10-15 minutes, or until heated through. You can also gently warm slices in a skillet over low heat. For frozen portions, thaw them overnight in the refrigerator before reheating using the same methods. Avoid microwaving if possible, as it can sometimes dry out the pork.

Frequently Asked Questions About Thanksgiving Pork Tenderloin Cranberry

What is Thanksgiving Pork Tenderloin Cranberry?

Thanksgiving Pork Tenderloin Cranberry refers to a holiday main course featuring pork tenderloin prepared with cranberry and often balsamic flavors, making it a popular alternative to turkey. This cranberry pork tenderloin recipe for Thanksgiving offers a sweet and savory profile that complements traditional holiday side dishes beautifully.

Can I use pork loin instead of tenderloin for this Thanksgiving recipe?

While you can use pork loin, it’s a different cut and will require adjustments. Pork loin is generally thicker and has a different fat distribution, meaning it will likely take longer to cook. The tenderloin is preferred for its quick cooking time and inherent tenderness, making this glazed pork tenderloin Thanksgiving cranberry recipe ideal with that specific cut.

How do I ensure the pork tenderloin stays moist?

The key to a moist Thanksgiving pork tenderloin cranberry is not to overcook it. Always use a meat thermometer and aim for an internal temperature of 145°F (63°C). Marinating the pork, as this recipe instructs, also helps significantly, infusing it with moisture and flavor. Resting the meat after cooking is crucial for allowing the juices to redistribute.

What are good side dishes to pair with Thanksgiving Pork Tenderloin Cranberry?

This roasted pork tenderloin with cranberry Thanksgiving dish pairs wonderfully with classic Thanksgiving sides. Think creamy mashed potatoes, savory stuffing, roasted root vegetables like carrots and parsnips, green bean casserole, or a simple Brussels sprouts salad. The sweet and tart glaze also balances richer dishes like mac and cheese. For more side dish inspiration, explore these jerk chicken sides which offer a variety of complementary flavors.

Variations of Thanksgiving Pork Tenderloin Cranberry You Can Try

Looking to switch things up or cater to different dietary needs? This Thanksgiving pork tenderloin cranberry recipe is wonderfully adaptable! Here are a few variations to consider for your holiday table.

Spiced Cranberry Pork Tenderloin: For an extra layer of warmth, add a pinch of cinnamon, nutmeg, and a star anise pod to the marinade. This creates a wonderfully spiced cranberry pork tenderloin, perfect for a cozy winter meal.
Slow Cooker Cranberry Glazed Pork Tenderloin: If you prefer a hands-off approach, try this in your slow cooker. Sear the tenderloins first for color, then place them in the slow cooker with the marinade. Cook on low for 3-4 hours until tender. The result is an incredibly tender pork tenderloin with a delicious cranberry glaze.
Maple-Dijon Pork Tenderloin: For a slightly different flavor profile, increase the maple syrup to 4 tablespoons and omit the cranberries. Add an extra tablespoon of Dijon mustard for a robust sweet and tangy glaze. This variation offers a delightful twist on the traditional flavor.
Citrus-Herb Pork Tenderloin: If cranberries aren’t your favorite, swap them out for fresh orange juice and zest, along with extra rosemary and thyme. This creates a bright, aromatic pork tenderloin that’s still perfect for a festive occasion.