Cranberry Roasted Pork Tenderloins

by zesty on September 10, 2012 · 12 comments

Is it raining where you are?  Holy jeepers, All I have seen for the past 3 days is RAIN and lots of it.  Not that I am opposed to rain but after a while it gets pretty old.  OK, enough of me whining and complaining about the weather – let’s get on with a really tasty dish that was totally driven by a sale of “CRANBERRIES”.  Funny, I know!  I was walking in the produce aisle where I noticed they had cranberries on sale.  Normally I would just make cranberry sauce and call it a day but today I wanted to treat them a little differently.

How about a roasted pork tenderloin crusted with peppercorns and cooked with baby potatoes and carrots and topped with a cranberry wine sauce?  It sounded good to me and after the results – it tasted excellent!


  • 2 Pork Tenderloins
  • 1/2 Cup White whine
  • 1 Cup Cranberries
  • 1 Tbsp. Olive Oil
  • Baby Potatoes
  • Carrots ( cut length wise)
  • 1/3 Cup Brown Sugar
  • 2 Tbsp. Prepared mustard
  • 2 Tbsp. Water
  • Crushed Peppercorns
  • Salt


    1. Preheat oven to 250 degrees F.
    2. In a oven safe dutch oven, preheat over high heat on the stove top.  Add olive oil, season the pork with salt and crushed pepper.  Sear on all sides until golden brown and a crust has formed.
    3. Add wine and cranberries and start the de-glazing process.  Let cook down for 3 minutes
    4. Add carrots and potatoes and cover for another 5 minutes.
    5. In a bowl mix brown sugar, mustard and stir together.  Add water once mustard and brown sugar is blended.
    6. Pour sauce over the pork, cover and place in the oven for 2 hours ( or until carrots and potatoes are fork tender )

    1. Baste every 30 minutes with sauce.
    2. Let Stand for about 10 minutes and then slice

    1. ENJOY!

Zesty Tip: To ensure the pork is super tender and flavorful, I continued to baste the pork in the sauce both prior to the oven as well as during.

Wow!  The pork was so tender I had a hard time to cut it.  Now I realize not everyone has 2 hours to roast supper during the week but it really is worth the wait.  I hope you have a super Monday.  I am not sure what is in store for me today but no doubt it will be exciting.  I am home all week and pretty sure there is a Holiday thrown in the mix.  WOOOOO HOOOO.

Take care


  • 1/3 Cup Brown Sugar
  • 2 Tbsp. Prepared mustard
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