Go Back
Pork Tenderloin with Cranberry Balsamic marinade

Thanksgiving Pork Tenderloin with Cranberry-Balsamic Marinade

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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.