Description
This Thanksgiving Pork Tenderloin with Cranberry-Balsamic Marinade is a unique and savory-sweet centerpiece for your holiday table. Juicy, flavorful, and roasted to perfection, it balances tart cranberries, rich balsamic vinegar, and aromatic herbs.
Ingredients
Scale
- 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
Instructions
- Prepare the Cranberry-Balsamic Marinade: In a blender or food processor, combine cranberries, balsamic vinegar, olive oil, Dijon mustard, maple syrup, garlic, rosemary, thyme, salt, pepper, orange zest, and red pepper flakes. Blend until smooth.
- Marinate the Pork: Pat the pork tenderloins dry and season lightly with salt and pepper. Place in a zip-top bag or dish. Pour about two-thirds of the marinade over the pork, reserving the rest. Seal and refrigerate for at least 4 hours, preferably overnight.
- Sear the Tenderloins: Preheat oven to 400°F (200°C). Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat. Remove pork from marinade (discard used marinade), and sear each tenderloin for about 2 minutes per side until browned.
- Roast in the Oven: Transfer skillet to the oven and roast for 18–20 minutes, or until internal temperature reaches 145°F. While pork roasts, heat reserved marinade in a small saucepan over medium heat for 5–7 minutes until it reduces and thickens slightly.
- Rest and Glaze: Transfer pork to a cutting board and tent loosely with foil. Let rest for 5–10 minutes. Slice into medallions and drizzle with the warm cranberry-balsamic glaze just before serving.
Notes
- This recipe is a great alternative to traditional Thanksgiving turkey for smaller gatherings.
- Ensure pork reaches an internal temperature of 145°F for perfect cooking.
- The cranberry-balsamic glaze adds a delightful tangy-sweet finish.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 350-400 (estimated)
- Sugar: Approximately 15-20g (estimated)
- Sodium: Approximately 400-500mg (estimated)
- Fat: Approximately 15-20g (estimated)
- Saturated Fat: Approximately 4-6g (estimated)
- Unsaturated Fat: Approximately 10-14g (estimated)
- Trans Fat: 0g (estimated)
- Carbohydrates: Approximately 20-25g (estimated)
- Fiber: Approximately 2-3g (estimated)
- Protein: Approximately 30-35g (estimated)
- Cholesterol: Approximately 90-100mg (estimated)
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