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Cranberry Apple Pork Tenderloin is a dish that beautifully marries the tartness of fresh cranberries with the sweetness of apples, creating a symphony of flavors that perfectly complements the tender, juicy pork. This recipe not only tantalizes the taste buds but also celebrates seasonal ingredients, making it an excellent choice for festive gatherings or a cozy family dinner. The unique blend of tastes and textures makes this dish both comforting and elegant—a true crowd-pleaser that is sure to impress.

Cranberry Apple Pork Tenderloin

Indulge in the deliciousness of our Cranberry Apple Pork Tenderloin Recipe! This dish combines juicy pork with a tangy cranberry and sweet apple sauce, creating a flavor explosion perfect for festive gatherings. Easy to prepare yet elegant, it’s sure to impress your family and friends. Click through for step-by-step instructions and tips to make this comforting meal a star at your dinner table. Don’t miss out on this crowd-pleaser!
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Ingredients
  

1 pound pork tenderloin

1 cup fresh cranberries

1 large apple, cored and diced (preferably Granny Smith)

1/2 cup chicken broth

1/4 cup brown sugar

1 tablespoon Dijon mustard

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

Salt and pepper, to taste

2 tablespoons olive oil

Fresh rosemary sprigs, for garnish

Instructions
 

Preheat the oven to 400°F (200°C).

    In a medium saucepan, combine cranberries, diced apple, chicken broth, brown sugar, Dijon mustard, cinnamon, ginger, salt, and pepper. Bring the mixture to a boil over medium heat, then reduce to a simmer. Cook for about 10-15 minutes until the cranberries have burst and the apples are tender. Stir occasionally to prevent sticking. Once cooked, remove from heat and set aside.

      Meanwhile, heat olive oil in a large, oven-safe skillet over medium-high heat. Season the pork tenderloin with salt and pepper on all sides. Once the skillet is hot, sear the tenderloin for about 4-5 minutes on each side, until nicely browned.

        Pour half of the cranberry-apple mixture over the seared tenderloin in the skillet. Reserve the other half for later.

          Transfer the skillet to the preheated oven and roast the tenderloin for 15-20 minutes, or until the internal temperature reaches 145°F (63°C).

            Remove the skillet from the oven and let the pork rest for about 5 minutes before slicing.

              Serve the sliced pork tenderloin drizzled with the remaining cranberry-apple sauce. Garnish with fresh rosemary sprigs.

                Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4