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Cranberry Balsamic Pork Tenderloin

Cranberry balsamic pork tenderloin is seared in a skillet, roasted until it reaches 145°F, and served with a tangy cranberry sauce. The cranberries simmer with balsamic vinegar and brown sugar until they burst and the sauce thickens slightly.
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Prep Time 5 minutes
Cook Time 25 minutes
Resting time 3 minutes
Total Time 33 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

For the pork
  • 1 pork tenderloin 1- to 1 1/2-pound, silver skin removed
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 tbsp olive oil
For the cranberry balsamic sauce
  • 1 cup cranberries fresh or frozen
  • 0.25 cup balsamic vinegar
  • 0.25 cup light brown sugar packed
  • 0.25 cup water
  • 1 tbsp unsalted butter

Equipment

  • 1 12-inch oven-safe skillet

Method
 

Cook the pork
  1. Heat the oven to 400°F.
  2. Pat the pork dry and season it all over with the kosher salt and black pepper.
  3. Heat the olive oil in a 12-inch oven-safe skillet over medium-high heat.
  4. Sear the pork, turning, until browned on all sides, about 5 to 7 minutes total.
  5. Transfer the skillet to the oven and roast for 10 to 18 minutes, until an instant-read thermometer inserted into the thickest part reads 145°F.
Make the cranberry balsamic sauce
  1. While the pork roasts, combine the cranberries, balsamic vinegar, light brown sugar, and water in a small saucepan.
  2. Bring to a boil over medium heat, then reduce the heat and simmer for 8 to 12 minutes, until most of the cranberries burst and the sauce thickens slightly.
  3. Remove the saucepan from the heat and stir in the unsalted butter until melted.
Rest and serve
  1. Transfer the pork to a cutting board and rest for at least 3 minutes.
  2. Slice the pork and serve with the cranberry balsamic sauce.

Notes

Use an instant-read thermometer to check the thickest part of the pork. Refrigerate leftovers for 3 to 4 days; freeze for up to 3 months. For a dairy-free version, use olive oil in place of the butter.