Pork Tenderloin with Cranberry Pear Sauce Recipe


For the pork tenderloin:

  • 1 (1.5-2 pound) pork tenderloin, trimmed of silver skin
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon dried thyme

For the Cranberry-Pear Sauce:

  • 12 ounces fresh or frozen cranberries
  • 1 ripe pear, peeled, cored, and diced
  • 1/2 cup orange juice
  • 1/4 cup honey
  • 1/4 cup dry white wine (or chicken/vegetable broth)
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt


1. Preheat the oven: Preheat your oven to 400°F (200°C).

2. Prep the pork: Pat the pork tenderloin dry with paper towels. In a small bowl, combine salt, pepper, garlic powder, onion powder, and thyme. Rub the spice mixture all over the tenderloin.

3. Sear the pork: Heat olive oil in a large oven-safe skillet over medium-high heat. Add the pork tenderloin and sear on all sides until golden brown, about 2-3 minutes per side.

4. Roast the pork: Transfer the skillet to the preheated oven and roast the pork for 15-20 minutes, or until an internal thermometer inserted into the thickest part registers 145°F (63°C).

5. Make the sauce: While the pork is roasting, prepare the sauce. In a medium saucepan, combine cranberries, pear, orange juice, honey, white wine (or broth), balsamic vinegar, cinnamon, and salt. Bring to a simmer over medium heat. Reduce heat to low and simmer for 10-15 minutes, or until the cranberries have burst, the sauce has thickened, and the pear is tender.

6. Rest the pork: Remove the pork from the oven and transfer it to a cutting board. Let it rest, lightly tented with foil, for 10 minutes before slicing.

7. Finish the sauce: If needed, lightly mash some of the cranberries and pears for a chunkier texture. Taste and adjust sweetness or acidity as needed.

8. Slice and serve: Slice the pork tenderloin and serve warm with the cranberry-pear sauce spooned over the top.


  • Fresh herbs: Substitute dried thyme with a sprig of fresh thyme.
  • Make-ahead: The cranberry-pear sauce can be made a day in advance and refrigerated.
  • Serving suggestions: This dish pairs beautifully with roasted vegetables, mashed potatoes, or a simple green salad.


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