Cranberry-Port-Glazed Pork Tenderloin


Jennifer Causey: Food Styling: Chelsea Zimmer; Prop Styling: Mindi Shapiro


  • 1 cup fresh or frozen cranberries
  • 1 cup unsweetened cranberry juice
  • 1/2 cup port wine
  • 1/2 cup pure maple syrup
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon unsalted butter
  • 1 1/2 tablespoon red wine vinegar
  • PORK
  • 1 tablespoon avocado oil
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 1-lb. pork tenderloins, trimmed


  1. Make glaze: Stir together cranberries, cranberry juice, wine, syrup, thyme, mustard, salt, and pepper in a medium saucepan; bring to a boil over medium-high heat. Cook, mashing cranberries with a potato masher, until reduced to 1 cup, about 25 minutes. Remove pan from heat: add butter and stir until melted and combined. Stir in vinegar.

  2. Make pork: Preheat oven to 500°F; brush a roasting pan with avocado oil. Sprinkle salt and pepper evenly over pork. Place in pan and roast for 15 minutes. Turn over and brush each tenderloin with 1/4 cup glaze. Cook until a thermometer inserted into the thickest portion registers 145°F, about 5 minutes or more, or to desired degree of doneness. Remove from the oven and let stand for 5 minutes before slicing. Serve with remaining glaze.

  • Active:
  • Total:
  • Yield: 8

Nutritional Information

Calories per serving: 250
Fat per serving: 6g
Saturated fat per serving: 2g
Cholesterol per serving: 78mg
Fiber per serving: 1g
Protein per serving: 24g
Carbohydrate per serving: 21g
Sodium per serving: 691mg
Iron per serving: 1mg
Calcium per serving: 33mg

Good to Know

Oil change: Avocado oil is excellent for roasting because it has a very high smoke point, and it's healthier than vegetable oil.