Cranberry Balsamic Pork Tenderloin with Apples
- Cook Time: 40 minutes
- Total Time: 40 minutes
- Diet: Gluten-Free
Ingredients
Scale
- 1.5 lbs pork tenderloin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 2 large Granny Smith apples, sliced into wedges
- 1 cup fresh or frozen cranberries
- 1/4 cup balsamic vinegar
- 1/4 cup pure maple syrup
- 1/2 cup chicken broth
- 1 teaspoon dried rosemary
- 2 cloves garlic, minced
Instructions
- Step 1: Preparation and Seasoning. Preheat your oven to 400°F (200°C). Pat the pork tenderloin dry with paper towels to ensure a good sear. Rub the salt and pepper evenly over all sides of the meat.
- Step 2: Searing the Pork. Heat the olive oil in a large, oven-safe skillet or cast-iron pan over medium-high heat. Place the pork tenderloin in the skillet and sear for 2-3 minutes per side until it is nicely browned. Remove the pork temporarily and set it on a plate.
- Step 3: Creating the Glaze. In the same skillet, add the minced garlic and cook for 30 seconds until fragrant. Pour in the balsamic vinegar, maple syrup, chicken broth, and dried rosemary. Use a wooden spoon to scrape up any browned bits from the bottom of the pan.
- Step 4: Adding Fruit and Roasting. Return the pork tenderloin to the skillet. Arrange the sliced apples and cranberries around the meat. Place the skillet in the preheated oven and roast for 15-20 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
- Step 5: Resting and Slicing. Once cooked, remove the skillet from the oven. Transfer the pork to a cutting board and let it rest for at least 5-10 minutes. This allows the juices to redistribute. Slice the pork into medallions and serve topped with the roasted apples, cranberries, and the balsamic pan sauce.