Cranberry Apple Pork Tenderloin is seasoned, oven-roasted pork topped with a sweet and tangy mix of Honeycrisp apples, fresh cranberries, brown sugar, and warm spices. I could not get enough of this pork dish! It would be great as a holiday meal (I am going to add it to my Christmas menu), but I plan on serving this any time I am craving a cozy main dish. For another delicious and equally flavorful pork recipe, check out my Honey Garlic Pork Loin, too!
Ingredients & Substitutions
- Pork Tenderloin: Look for a 1-2 pound pork tenderloin (not a pork loin). While both cuts are lean and healthy, their sizes and cooking times differ. The center-cut pork loin is much larger than a pork tenderloin, which would affect the cooking time. Season the tenderloin with brown sugar, olive oil, garlic, salt, and pepper.
- Apple: A Honeycrisp apple is a great choice for this recipe because it has just the right mix of sweet and tart flavors. It stays firm when cooked, adding a nice crunch and helping balance the rich pork. Granny Smith, Fuji, or Gala apples would also work well.
- Cranberries: When in season, use fresh cranberries. But, you can use frozen berries, too. If using frozen cranberries, be sure to thaw them first and drain any excess liquid. Frozen cranberries may be slightly softer than fresh ones but will still add the same tart flavor to the topping.
- Apple Cider: I have a delicious homemade apple cider you could use for this recipe (and then just sip the rest to enjoy). Or, use store-bought cider. You could use apple juice instead, but the sauce will not have that tang you get from apple cider.
- Apple Cider Vinegar: Apple cider vinegar adds a bit of tangy flavor to balance the sweetness of the apples and cranberries. It also helps brighten up the dish. If you don’t have apple cider vinegar, you can use white vinegar or lemon juice as a substitute. Both will give a similar tangy taste.
- Spices: The cinnamon and nutmeg are warm spices that complement the sweet and tangy ingredients.
Can I Make This With A Pork Loin?
Yes, you can make this with a pork loin, but keep in mind that it’s larger and cooks differently than a pork tenderloin. You’ll need to adjust the cooking time to make sure it cooks through to an internal temperature of 145°F without drying out. Using a meat thermometer will help you get it just right! And, I would suggest doubling the cranberry apple topping if making this with a pork loin. You don’t want to miss out on any of that flavor!
What To Serve With Cranberry Apple Pork Tenderloin
Here are some delicious side dishes that would pair well with this pork tenderloin recipe:
- Roasted Vegetables like Brussels sprouts, roasted carrots (or air fryer carrots), or roasted sweet potatoes
- Creamy mashed potatoes or skins on mashed potatoes (I also have cauliflower mashed you could try.)
- Roasted Garlic Mashed Potatoes
- Wild Rice Stuffing
- French Baguette
- Easy Dinner Rolls
How To Store Cranberry Apple Pork Tenderloin
To store cranberry apple pork tenderloin, first, let it cool to room temperature. Next, store the pork and cranberry apple topping in an airtight container in the refrigerator. It will last up to 3-4 days. Reheat the pork and topping on the stovetop or in the microwave.
Can I Freeze Cranberry Apple Pork Tenderloin?
Yes, you can freeze this pork tenderloin and the cranberry apple topping. Let it cool completely, then wrap the pork tightly and store the topping in a separate freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator overnight and reheat gently to keep it moist.
Cranberry Apple Pork Tenderloin
Ingredients
Pork Tenderloin
- 1 ½ pounds pork tenderloin
- ¼ cup (50 g) light brown sugar, packed
- 2 tablespoons extra virgin olive oil
- 1 teaspoon garlic, minced
- ¼ teaspoon kosher salt
- ¼ teaspoon pepper
Cranberry Apple Topping
- 1 tablespoon unsalted butter
- 1 small Honeycrisp apple, peeled, diced
- ½ cup (50 g) fresh cranberries
- ½ cup (120 g) apple cider
- 2 tablespoons light brown sugar
- 1 ½ teaspoons apple cider vinegar
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
Instructions
- Preheat oven to 375°F (190°C).
- In a small bowl, mix together the brown sugar, olive oil, garlic, salt, and pepper. Rub this mixture evenly over the pork tenderloin to coat it fully.
- Place the tenderloin in a large, oven-safe skillet. Roast in the oven for about 30-40 minutes, or approximately 20 minutes per pound, until the internal temperature reaches 145°F (63°C).
- When the pork is done, remove it from the oven. Transfer to a platter, covered loosely with aluminum foil, and let it rest for 10 minutes. This helps the juices redistribute for tender slices.
- While the pork rests, prepare the cranberry apple topping. In the same pan used to cook the pork, melt the butter over medium heat.
- Add the apple, cranberries, apple cider, brown sugar, apple cider vinegar, cinnamon, and nutmeg. Cook, stirring occasionally, for 12-15 minutes, or until the sauce thickens and can coat the back of a spoon.
- Return the pork tenderloin to the skillet, spooning the cranberry apple sauce over top.
- Garnish with parsley. Slice and serve.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
Wow, this is fantastic! The pork was so juicy, and the cranberry-apple topping made it extra special! It was worth tweaking the recipe until we got it just right.
Elizabeth
I love this pork tenderloin recipe. I even took some leftovers home to enjoy later! It is really flavorful, and I plan to make this often.
Annabelle
This seems pretty easy and tasty. The apple and cranberries make a good match.
Bella
This recipe was so flavorful! The pork came out tender, and the cranberry apple topping added just the right amount of sweetness and tang.
Selena
I loved the cozy fall vibes of this dish. The cinnamon and nutmeg in the cranberry apple topping made the whole kitchen smell amazing!
