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  • Cranberry-Balsamic Glazed Pork Tenderloin

Cranberry-Balsamic Glazed Pork Tenderloin

(2) 2 Reviews
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8 servings

What You Need

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Make It

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  • Preheat oven to 375*F. Melt 3 Tbsp. butter in a large skillet over medium heat. Saute' onions and garlic until golden brown. Transfer to a small dish and combine with cornstarch.
  • Melt additional 3 Tbsp. butter in skillet; sear pork, evenly browning on ALL sides. Transfer pork to baking dish.
  • Deglaze skillet with vinegar. Stir in onion mixture, water, sugar, red pepper flake, salt, rosemary and cranberries. Cook mixture until the sauce thickens and the cranberries begin to split.
  • Pour sauce over pork and roast until thermometer inserted into center registers 155*F (about 25 minutes), baste and turn every 10 minutes. Slice pork and serve with sauce. Garnish with fresh rosemary sprigs.


Serve with mashed RED potatoes and use sauce as gravy!!!!!

Ratings & Reviews

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  • GailW09 |

    My husband and I LOVED the sauce. The meat was moist and tender. I used dried cranberries since I did not have fresh or frozen. We think the sauce would taste great with chicken, too. I will make again!

  • bigbouncy |

    Wow!!This was an amazing dish. I didn't have any cranberries, but this dish still turned out yummy. This is a keeper. :)