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Pork Tenderloin with Cranberry Sauce

 Pork Tenderloin with Cranberry Sauce
Our Test Kitchen came up with this easy, elegant entree. The pork medallions are so pretty on the table.
6 ServingsPrep: 20 min. Cook: 30 min.


  • 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


  • 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.
  • 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.

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Pork Tenderloin with Cranberry Sauce (continued)

Nutritional Facts: 1 serving (6 slices) equals 363 calories, 11 g fat (6 g saturated fat), 106 mg cholesterol, 95 mg sodium, 33 g carbohydrate, 1 g fiber, 30 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer