TOTAL TIME: Prep: 20 min. Cook: 30 min.
MAKES: 6 servings


  • 2 pork tenderloins (1 pound each)
  • Salt and pepper to taste
  • 2 teaspoons butter
  • 1 can (14 ounces) whole-berry cranberry sauce
  • 1/2 cup cranberry juice
  • 1/3 cup heavy whipping cream
  • 1/4 cup Burgundy wine or additional cranberry juice
  • 1-1/2 teaspoons cornstarch
  • 1/4 cup unsweetened apple juice

Nutritional Facts

6 slice: 363 calories, 11g fat (6g saturated fat), 106mg cholesterol, 95mg sodium, 33g carbohydrate (23g sugars, 1g fiber), 30g protein.


  1. Cut tenderloins into 1/2-in. slices; flatten to 1/4-in. thickness. Sprinkle with salt and pepper. In a skillet over medium-high heat, brown pork on both sides in butter in batches. Remove and keep warm.
  2. In a bowl, combine the cranberry sauce, cranberry juice, cream and wine or additional juice. Pour into the skillet; simmer, uncovered, for 7-10 minutes or until reduced by half. Combine cornstarch and apple juice until smooth; gradually stir into cranberry mixture. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Pour over pork. Yield: 6 servings.
Originally published as Pork Tenderloin with Cranberry Sauce in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p150

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

Reviews for Pork Tenderloin with Cranberry Sauce

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image