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Cranberry Pomegranate Pork Tenderloin

One of my New Years resolution is to keep my freezer organized and not full of foods. So I was cleaning it out recently and found some cranberries from Thanksgiving so I decided to whip up a recipe incorporating them. I am always looking for ways to amp up my pork tenderloin so this is my take on cranberry sauce pork tenderloin. Hope you enjoy!


Pork Tenderloin (at room temperature)

1 Cup Cranberries

1/2 Yellow Onion

2 TBSP Balsamic Vinegar

1/4 Cup Cranberry Juice (I used Cranberry Pomegranate)

1/2 Cup Chicken Stock

A few sprigs of thyme (or rosemary)

Salt, Pepper, and other seasonings of choice (I used Garlic Salt, Ancho Chili Pepper, and Cayenne Pepper)

Sunflower oil


Dice onion

Coat a saucepan to medium heat and coat the bottom with oil

Add onions to saucepan & cook until fragrant and just turning brown

Add cranberries, juice, balsamic vinegar, chicken stock, thyme, and 1/4 TSP of all spices

Stir together, reduce heat to low, and cover

Preheat oven to 375

While sauce is cooking, trim excess fat on pork tenderloin

Season entire pork tenderloin using spices

Heat a skillet to medium heat and coat the bottom of the skillet with oil

Once hot, add pork tenderloin and cook until golden brown (about 4-6 minutes)

Flip to brown the other “side”

While sauce is cooking, you can gently smash the cranberries once they get soft

Once sauce is to the consistency of your liking, coat the bottom of an oven safe dish with 1/2 of the mixture

Place pork on top and pour the remainder of the sauce on top

Cook pork until internal temperature is 140

Let pork rest 10-15 minutes before cutting

Slice and serve with sides of choice

Stay hungry…

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