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Sliced cranberry-glazed pork tenderloin medallions on a platter with fresh cranberries and rosemary.

Christmas Pork Tenderloin Dinner: 40-Minute Cranberry Glaze

A 2-pound pork tenderloin is on the table in about 40 minutes, with a glossy cranberry glaze made in the same skillet, for a lean and festive Christmas main.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 lb pork tenderloin 2 small tenderloins, trimmed
  • 1 tbsp olive oil for searing
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp dried rosemary crushed
  • 1 cup fresh cranberries frozen works, no need to thaw
  • 3 tbsp maple syrup
  • 1/4 cup water
  • 1 tbsp balsamic vinegar
  • 1 tsp Dijon mustard
  • 1 clove garlic minced

Method
 

  1. Heat the oven to 425°F. Pat the tenderloins dry, rub with olive oil, and season all over with salt, pepper and rosemary.
  2. Heat an oven-safe skillet over medium-high heat. Sear the pork 2 minutes per side until browned, then slide the skillet into the oven.
  3. Roast 15–18 minutes, until the thickest part reads 145°F on an instant-read thermometer. Transfer the pork to a cutting board and rest 5 minutes.
  4. Set the hot skillet over medium heat (use a dry towel on the handle). Add the cranberries, maple syrup, water, balsamic, mustard and garlic. Simmer 8–10 minutes, mashing lightly, until thick and glossy.
  5. Slice the pork into 1/2-inch medallions, spoon the warm cranberry glaze over the top, and serve.