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Pork Tenderloin with Cranberries

 Pork Tenderloin with Cranberries
Tender pork with cranberry sauce leads Gerry Holcomb's list of best recipes to serve family and guests. “Pine nuts make a nice garnish," she adds from Fairfax, California.
8 ServingsPrep/Total Time: 30 min.


  • 2 pork tenderloins (1 pound each), cut into 1-inch slices
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 1/3 cup finely chopped red onion
  • 1 garlic clove, minced
  • 1 can (14 ounces) whole-berry cranberry sauce
  • 2/3 cup white wine or chicken broth
  • 2 tablespoons orange juice concentrate
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons Dijon mustard
  • 1 teaspoon reduced-sodium chicken bouillon granules
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper


  • Flatten pork slices to 1/2-in. thickness; sprinkle with salt and
  • pepper. In a large skillet over medium heat, cook pork in oil in
  • batches until meat is no longer pink. Remove and keep warm.
  • In the same skillet, saute onion in drippings until tender. Add
  • garlic; saute 1 minute longer. Stir in the cranberry sauce, wine,
  • orange juice concentrate, vinegar, mustard, bouillon, salt and
  • pepper; heat through. Serve with pork. Yield: 8 servings.

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Pork Tenderloin with Cranberries (continued)

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.