Perfect! Here’s a tasty, straightforward Cranberry Pork recipe you can try. This version works well with pork tenderloin, chops, or even a pork roast.
Cranberry Pork Recipe
Ingredients (serves 4):
- 1.5 lb (700 g) pork tenderloin or pork chops
- 1 cup fresh or frozen cranberries
- 1/2 cup brown sugar (adjust to taste)
- 1/2 cup orange juice (fresh is best)
- 1 tbsp Dijon mustard
- 1 tsp fresh thyme (or 1/2 tsp dried thyme)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil or butter
- Optional: 1 small shallot, finely chopped
Instructions
- Preheat oven to 375°F (190°C).
- Prepare the pork:
- Season the pork with salt and pepper.
- In a large oven-safe skillet, heat olive oil over medium-high heat.
- Sear the pork on all sides until golden brown (about 3–4 minutes per side). Remove from skillet and set aside.
- Make the cranberry sauce:
- In the same skillet, add shallot (if using) and sauté 1–2 minutes until fragrant.
- Stir in cranberries, brown sugar, orange juice, Dijon mustard, and thyme.
- Cook for 3–5 minutes until cranberries start to burst and the sauce thickens slightly.
- Combine and roast:
- Return the pork to the skillet, spooning some sauce over the top.
- Transfer the skillet to the oven (or place pork in a baking dish) and roast for 15–20 minutes, or until the internal temperature reaches 145°F (63°C).
- Rest and serve:
- Let the pork rest for 5 minutes before slicing.
- Serve with the cranberry sauce spooned over the top.
Tips:
- For extra flavor, add a splash of balsamic vinegar or a pinch of cinnamon to the cranberry sauce.
- This goes beautifully with roasted vegetables, mashed sweet potatoes, or wild rice.
If you want, I can also give a quick slow-cooker version of this so it’s extra tender and saucy with almost no effort. Do you want me to do that?
