If you're looking for something unique and show-stopping to serve this Thanksgiving—without roasting a whole bird—this Pork Tenderloin with Cranberry-Balsamic Marinade is the savory-sweet centerpiece your table needs. Juicy, flavorful, and roasted to perfection in the oven, this dish balances tart cranberries, rich balsamic vinegar, and aromatic herbs for a pork tenderloin that’s anything but ordinary. It’s the kind of recipe that feels elegant without being fussy, and it transitions beautifully from weeknight dinner to holiday highlight.

Whether you're already a fan of marinated pork tenderloin recipes or you're simply trying to expand your dinner recipes rotation, this dish will easily become a favorite. It’s also a great alternative to more traditional Thanksgiving fare for smaller gatherings or when you just want something different from the usual roasted turkey.

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Thanksgiving Pork Tenderloin with Cranberry-Balsamic Marinade

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Prep Time 20

Cook Time 30

Total Time 50

Course Main Course

Cuisine American

Servings 6

Equipment

Blender or food processor To create a smooth, cohesive marinade.
Mixing bowl or zip-top bag For marinating the pork.
Cast iron skillet or oven-safe sauté pan Ideal for searing and roasting; if unavailable, sear in any heavy-bottomed pan and transfer to a baking dish for the oven.
Tongs For easy handling of the pork.
Aluminum foil For tenting the pork while it rests.
Meat Thermometer Essential for making sure the pork is cooked perfectly (145°F internal temperature).

Ingredients

For the Cranberry-Balsamic Marinade

1 cup fresh or frozen cranberries
½ cup balsamic vinegar
3 tablespoons olive oil
2 tablespoons Dijon mustard
3 tablespoons maple syrup or honey
3 garlic cloves minced
1 tablespoon fresh rosemary finely chopped (or 1 teaspoon dried)
1 teaspoon fresh thyme leaves or ½ teaspoon dried
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
Zest of 1 orange optional but adds great depth
Pinch of red pepper flakes optional for heat

For the Pork Tenderloin

2 pork tenderloins about 1 to 1.25 pounds each, trimmed of silver skin
Salt and pepper for seasoning
1 tablespoon olive oil for searing
Reserved marinade for glazing

Instructions

Prepare the Cranberry-Balsamic Marinade

In a blender or food processor, combine cranberries, balsamic vinegar, olive oil, Dijon mustard, maple syrup, garlic, rosemary, thyme, salt, pepper, orange zest, and red pepper flakes. Blend until smooth. Taste and adjust seasoning if needed. This marinade is sweet, tangy, and herbaceous—perfect for pork.

Marinate the Pork

Pat the pork tenderloins dry with paper towels and season lightly with salt and pepper. Place them in a large zip-top bag or shallow dish. Pour about two-thirds of the marinade over the pork, reserving the rest for later. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight. This makes it one of the best pork tenderloin recipes when it comes to building deep flavor.

Sear the Tenderloins

Preheat your oven to 400°F (200°C). Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat. Remove pork from the marinade (discard used marinade), and sear each tenderloin for about 2 minutes per side until browned. This locks in the juices and adds a nice caramelized crust.

Roast in the Oven

Transfer the skillet to the oven and roast for about 18–20 minutes, or until the internal temperature of the thickest part reaches 145°F. While the pork roasts, heat the reserved marinade in a small saucepan over medium heat. Bring to a simmer for 5–7 minutes until it reduces and thickens slightly—it will be your glaze.

Rest and Glaze

Once out of the oven, transfer the pork to a cutting board and tent loosely with foil. Let it rest for 5–10 minutes. This step ensures all the juices stay locked in. Slice into medallions and drizzle with the warm cranberry-balsamic glaze just before serving.

Pairings

This pork tenderloin has a bright, tangy-sweet profile that pairs beautifully with earthy, creamy, or slightly bitter side dishes. Here are some great accompaniments:

Garlic mashed potatoes or celeriac mash: For creamy, comforting texture.
Roasted Brussels sprouts with pancetta: Their slight bitterness balances the sweet marinade.
Wild rice pilaf: Nutty and wholesome, it complements the herbal notes.
Maple-glazed carrots: Another sweet-savory pairing that fits the Thanksgiving vibe.
Apple and walnut salad: Adds freshness and crunch to the plate.
Cranberry or Pinot Noir: As a wine pairing, both balance the tart glaze beautifully.

You could also throw this pork on the grill during warmer months, which nudges the recipe into the realm of bbq pork tenderloin recipes with just a few tweaks—like brushing the glaze over the pork as it finishes cooking over flame.

FAQs

1. Can I use pork loin instead of tenderloin?

Yes, but note that pork loin is thicker and takes longer to cook. It’s lean like tenderloin, so make sure not to overcook it. If you're looking for pork loin marinade recipes, this cranberry-balsamic one works well, but adjust the cook time accordingly.

2. Should I use boneless or bone-in pork?

This recipe is designed for boneless pork tenderloin, which is smaller and more uniform in size, making it ideal for oven roasting. Bone-in cuts would take longer and aren’t typically used for this style of preparation.

3. What kind of cranberries should I use?

Both fresh and frozen cranberries work great. Avoid dried cranberries for the marinade, as they won’t break down and blend as smoothly.

4. How do I know when the pork is done?

Use a meat thermometer to check the internal temperature. For juicy, perfectly cooked pork, remove it at 145°F and let it rest. This is a crucial step in all pork tenderloin recipes in oven marinades.

5. Can this be prepped ahead for Thanksgiving?

Absolutely. The pork can be marinated up to 24 hours in advance, and the glaze can be made the day before and refrigerated. On Thanksgiving day, just sear, roast, and reheat the glaze while the pork rests.