White serving platter filled with sliced Roasted Pork Tenderloin with cranberry sauce and surrounded by parsley and rosemary garnish.

Roast Pork Tenderloin with Cranberries and Apples

Tender, juicy, slices of herb crusted Pork Tenderloin roasted with fresh cranberries, apples, and onion. Served with a delicious homemade Cranberry Apple Orange Sauce. A scrumptious flavorful budget friendly alternative to the traditional Holiday Main Course dishes of Turkey and Ham.

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Prep Time 15

Cook Time 35

Total Time 50

Servings servings

Calories 300 kcal

Ingredients

1 package 2 tenderloins per package Pork Tenderloins, about 2.5 pounds total weight
4 Tablespoons Olive Oil divided
Salt and Pepper to taste
½ teaspoon Rosemary and Thyme leaves
¼ teaspoon rubbed sage
½ teaspoon Onion Powder
½ teaspoon Garlic Powder
1 Cup Apple Juice or Apple Cider
1 Apple large, cored and cut into large chunks
1 Cup chopped white onion
1 Large Orange cut into chunks
½ Cup Fresh Whole Cranberries

Pork Tenderloin Cranberry Sauce

1 Cup Cran-Cherry Juice; or Cranberry Juice
1 Cup Fresh whole cranberries; or frozen and thawed cranberries
¼ C Brown Sugar packed
1 Sprig Fresh Rosemary or 1 teaspoon dried crushed rosemary
1 Stick of cinnamon
2 teaspoons of orange zest
Dash All-Spice and Cloves

Instructions

Preheat oven to 350°F.
Rinse and pat dry 2 Pork tenderloins. Drizzle each tenderloin with 1 Tablespoons of Olive Oil. Brush to evenly coat each section of pork tenderloin. Sprinkle each tenderloin with salt and pepper to taste, about ½ teaspoon.
In a small bowl combine rosemary, thyme, sage, onion powder and garlic powder. Mix well. Season each pork tenderloin with herbs, on all sides.
In a large, oven safe skillet, over medium-high heat, add 2 Tablespoons of Olive Oil. Add seasoned Pork tenderloins, brown on all sides. About 2-3 minutes per side. Carefully remove skillet from stove top and set on an heat resistant pad.
Add apple juice to skillet. Nestle chopped apple pieces, onions, and orange slices in and around pork tenderloin. Sprinkle with whole cranberries. Cover with Oven safe lid, or carefully cover with foil. Place in preheated oven and bake for 25-35 minutes or until internal temperature reaches 155°.
Remove the lid the last 10 minutes of baking to brown the tenderloin.
Carefully remove skillet from oven using oven mits, allow tenderloin to rest for 5 minutes before slicing. Using a sharp carving knife, on a cutting board, slice each section of pork tenderloin into ¼ inch medallions. Fan out on a serving platter. Spoon Cranberry Sauce over the top of pork tenderloin for a beautiful presentation. Garnish with parsley and sprigs of fresh rosemary.
To Make Cranberry Tenderloin Sauce place Cran-cherry juice, fresh whole cranberries, brown sugar, rosemary sprig, cinnamon stick, orange zest, all=spice and cloves into a medium sauce pan over medium heat. Bring to a low boil stirring occasionally. Reduce heat to low and simmer until cranberries have all popped and mixture has reduced and thickened slightly. Remove rosemary sprig and cinnamon stick. Drizzle over Pork Tenderloin.

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Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 44gProtein: 5gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 9gCholesterol: 12mgSodium: 93mgFiber: 4gSugar: 33g