Ingredients
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
Instructions
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.
Tips
- 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.
