Here, cranberries add a light, tonic note in a wintry preparation of roasted pork tenderloin.



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees. Heat oil in a large ovenproof skillet over medium-high heat until hot but not smoking. Add pork and halved shallots to skillet. Brown pork on all sides, turning occasionally,6 to 8 minutes. Remove skillet from heat.

  • Brush pork in skillet with half the jam; drizzle 2 tablespoons broth over shallots. Transfer skillet to oven. Roast, turning shallots occasionally, until an instant-read thermometer inserted into center of pork registers 155 degrees, 30 to 35 minutes.

  • Remove skillet from oven. Using tongs, transfer pork and shallots to a plate. Let pork rest (it will continue to cook; temperature should reach 160 degrees).

  • Place skillet over medium-high heat; add remaining chopped shallots. Sprinkle with salt; add remaining jam and 6 tablespoons broth. Deglaze skillet, scraping up browned bits with a wooden spoon; add cranberries, vinegar, and pepper. Cook, stirring, until berries are juicy, about 5 minutes. Stir in chopped thyme.

  • Slice pork; divide among plates. Garnish with thyme sprigs, if desired. Serve with cranberry pan sauce and shallots.

Reviews (1)

16 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 8
  • 2 star values: 3
  • 1 star values: 0
Rating: 5.0 stars
I chose this recipe to use up some leftover cranberries. I was hoping it would be good, but it turned out amazingly delicious. My little girl actually picked up her plate and licked it! (Perhaps I should not admit that my "little girl" is 18 - lol). I didn't have shallots but a sweet onion worked great and because I didn't have a full jar of apricot jam, I supplemented with a little apple butter. Served with Martha's halved baked potatoes and some sauteed spinach. Comfort food for sure. I will definitely be making this again.
Rating: Unrated
Totally delicious and easy to prepare. I seared the pork and shallots and then let the whole thing rest on the stove until 30 minutes before we were ready to eat. My guests loved the combination of the shallots, apricots,