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Perfect Pork Tenderloin Recipe with Cranberry Orange Relish

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This festive pork tenderloin is juicy, tender, and roasted to perfection, then topped with a vibrant cranberry-orange relish. It’s an easy, crowd-pleasing main dish ideal for holidays or special occasions.

Ingredients

Scale
  • 2 pork tenderloins (about 1 lb each), trimmed of silver skin
  • 2 tablespoons olive oil
  • 1 tablespoon Dijon mustard (or whole grain mustard)
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves, finely chopped)
  • 1 teaspoon garlic powder (or 2 fresh garlic cloves, minced)
  • 1 1/2 cups fresh or frozen cranberries
  • 1/2 cup granulated sugar (or coconut sugar)
  • 1/2 cup fresh orange juice (about 1 large orange)
  • 1 tablespoon orange zest
  • 1/4 cup water
  • 1 tablespoon balsamic vinegar (or apple cider vinegar)
  • 1/2 teaspoon ground cinnamon (or pumpkin pie spice)
  • Optional: pinch of cayenne pepper
  • Pinch of kosher salt
  • Fresh thyme sprigs (for garnish)
  • Extra orange zest (for garnish)
  • Pomegranate seeds (for garnish)

Instructions

  1. Preheat your oven to 425°F (220°C). Pat the pork tenderloins dry with paper towels and trim any silver skin.
  2. In a small bowl, mix together olive oil, Dijon mustard, kosher salt, black pepper, thyme, and garlic powder. Rub this mixture all over the tenderloins until evenly coated. Let them sit at room temperature for about 10 minutes.
  3. In a medium saucepan, combine cranberries, sugar, orange juice, orange zest, water, balsamic vinegar, cinnamon, optional cayenne, and a pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer. Stir occasionally, crushing some cranberries as they burst. Cook until thickened and jammy, about 10 minutes. Remove from heat and let cool.
  4. Heat a large oven-safe skillet over medium-high heat. Add a splash of oil if needed. When hot, add the tenderloins and sear on all sides, turning every 2-3 minutes, until golden brown (about 6-8 minutes total).
  5. Transfer the skillet to the preheated oven (or move pork to a baking dish if needed). Roast for 15-20 minutes, or until the thickest part of the pork registers 145°F (63°C) on a meat thermometer.
  6. Remove pork from oven and transfer to a cutting board. Tent loosely with foil and let rest for 8-10 minutes.
  7. Slice pork into 1/2-inch medallions. Arrange on a platter and spoon cranberry-orange relish over the top. Garnish with fresh thyme, extra orange zest, or pomegranate seeds.

Notes

Pat pork dry for best sear. Use a digital thermometer for perfect doneness. Relish can be made ahead and stored in the fridge. Adjust sugar in relish for sweetness. Pork and relish are naturally gluten-free; check labels to be sure. Leftovers make great sandwiches.

Nutrition

Keywords: pork tenderloin, cranberry orange relish, holiday dinner, easy pork recipe, festive main dish, Christmas, Thanksgiving, gluten-free, healthy

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