Cranberry Pork Tenderloin Recipe

Pork tenderloin: A lean cut of meat that is tender and cooks quickly.

Cranberries: Provide a tart flavor that complements the pork.

Orange juice: Adds a citrusy sweetness to the dish.

Honey: Balances the tartness of the cranberries with its natural sweetness.

Rosemary: An aromatic herb that enhances the flavor of the pork.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a hint of spice and depth to the flavor.

To ensure the pork tenderloin remains juicy and flavorful, consider searing it in a hot pan with a bit of oil before placing it in the baking dish. This will create a nice crust on the outside, locking in the juices. After searing, proceed with pouring the cranberry mixture over the pork and baking as directed.

• Pork tenderloin - Substitute with chicken breast: Chicken breast is a lean protein that can absorb flavors well, similar to pork tenderloin.

• Fresh or frozen cranberries - Substitute with dried cranberries: Rehydrate dried cranberries in water or juice to mimic the texture and tartness of fresh or frozen cranberries.

• Freshly squeezed orange juice - Substitute with apple cider: Apple cider provides a sweet and slightly tangy flavor that complements the dish well.

• Honey - Substitute with maple syrup: Maple syrup offers a similar sweetness and depth of flavor, making it a good alternative to honey.

• Chopped rosemary - Substitute with thyme: Thyme has a slightly different but complementary flavor profile that works well with pork and cranberries.

• Salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a similar level of seasoning.

• Freshly ground black pepper - Substitute with white pepper: White pepper offers a milder heat and can be used in the same quantity as black pepper.

• Allow the pork tenderloin to cool completely before storing. This helps to maintain the texture and flavor of the meat.
• For refrigeration, place the pork tenderloin in an airtight container or wrap it tightly with plastic wrap. Store in the refrigerator for up to 3-4 days.
• To freeze, wrap the pork tenderloin tightly in aluminum foil or plastic wrap, then place it in a freezer-safe bag or container. Label with the date and freeze for up to 2-3 months.
• When ready to reheat, thaw the pork tenderloin in the refrigerator overnight. This gradual thawing process helps retain the meat's moisture.
• Reheat the pork tenderloin in the oven at 350°F (175°C) until warmed through, approximately 15-20 minutes. Cover with foil to prevent drying out.
• For a quicker option, you can also reheat slices of the pork tenderloin in the microwave. Place slices on a microwave-safe plate, cover with a damp paper towel, and heat in 30-second intervals until warmed through.
• Store the cranberry sauce separately in an airtight container in the refrigerator for up to a week. This ensures the sauce remains fresh and flavorful.
• If freezing the cranberry sauce, place it in a freezer-safe container, leaving some space at the top for expansion. Freeze for up to 2-3 months.
• Thaw the cranberry sauce in the refrigerator overnight and reheat gently on the stovetop or in the microwave before serving with the pork tenderloin.

• Oven Reheating:

  1. Preheat your oven to 325°F (165°C).
  2. Place the leftover pork tenderloin in a baking dish.
  3. Add a splash of orange juice or chicken broth to keep it moist.
  4. Cover the dish with aluminum foil.
  5. Heat for about 20-25 minutes, or until the pork is warmed through.

• Stovetop Reheating:

  1. Slice the pork tenderloin into medallions for even heating.
  2. Heat a skillet over medium heat and add a small amount of olive oil or butter.
  3. Add the pork slices and a bit of the cranberry sauce.
  4. Cook for 5-7 minutes, turning occasionally, until heated through.

• Microwave Reheating:

  1. Place the pork tenderloin slices on a microwave-safe plate.
  2. Add a spoonful of cranberry sauce on top.
  3. Cover with a microwave-safe lid or another plate to retain moisture.
  4. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.

• Sous Vide Reheating:

  1. Seal the pork tenderloin in a vacuum-sealed bag or a ziplock bag using the water displacement method.
  2. Set your sous vide machine to 140°F (60°C).
  3. Submerge the bag in the water bath and heat for about 1 hour.
  4. Remove from the bag and serve with the reheated cranberry sauce.

• Air Fryer Reheating:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the pork tenderloin slices in the air fryer basket.
  3. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Serve with the warmed cranberry sauce.

• Oven: Used to bake the pork tenderloin at the specified temperature of 375°F (190°C).

• Mixing bowl: Used to combine the cranberries, orange juice, honey, rosemary, salt, and pepper.

• Baking dish: Used to hold the pork tenderloin and cranberry mixture while baking.

• Measuring cups: Used to measure out the orange juice and honey accurately.

• Measuring spoons: Used to measure the rosemary, salt, and pepper.

• Knife: Used to chop the rosemary and slice the pork tenderloin after it has rested.

• Cutting board: Used as a surface for chopping the rosemary and slicing the pork tenderloin.

• Tongs: Used to handle the pork tenderloin when placing it in the baking dish.

• Aluminum foil: Optional, used to cover the baking dish if you want to prevent the pork from browning too much.

• Serving platter: Used to present the sliced pork tenderloin with the cranberry sauce.

Prep ingredients in advance: Measure and mix cranberries, orange juice, and honey the night before to save time on cooking day.

Use a meat thermometer: Ensure the pork tenderloin reaches an internal temperature of 145°F (63°C) to avoid overcooking and save time checking.

Line the baking dish: Use parchment paper or foil to line your baking dish for easy cleanup.

Quick marination: Let the pork sit in the cranberry mixture for 15 minutes while the oven preheats to enhance flavor quickly.