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Cranberry Pork Tenderloin Recipe

Cranberry Pork Tenderloin Recipe. 1 pork tenderloin (about 1 pound) The best pork tenderloin recipe!

Pork Tenderloin With Gingered Cranberry Or Cherry) Sauce 5
Pork Tenderloin With Gingered Cranberry Or Cherry) Sauce 5 from www.food.com

1/4 cup dried minced onion Put the turkey tenderloins in the crock pot. A delicious main dish alongside is fast enough to make on a busy weeknight and elegant enough to serve to guests at a dinner party!

But This One Makes All The Difference In The World!


We’ve also made this with a homemade peach sauce. If you like pork, and you like cranberries, you’re going to love this dish ️. Leftovers (if it doesn’t all get gone the first time around) are also yummy.

The Pork Tenderloins Can Be Rubbed 1 Day Ahead And Kept Covered In The Refrigerator.


This slow cooker pork loin roast is an amazing pork tenderloin and one of those easy dinner recipes for busy weeknights. A pork loin is much thicker (likely twice as thick in diameter) as a pork tenderloin, so it’s important to know the difference because a pork loin will need at least twice as much time. A pork tenderloin is always right around the 1 lb (between.75lbs and 2 lbs) mark in weight, while a pork loin can fall anywhere between 2 and 5 lbs.

Scrape Any Juices From Large Skillet Into Cranberry Mixture.


This tender roasted pork tenderloin recipe is so simple to prepare and incredibly tender, juicy and delicious! I made this tonight with your. Use a sharp knife with a long blade:

1/4 Cup Dried Minced Onion


Here, mustard topped with fresh herbs makes a crisp, flavorful crust on the roasted pork tenderloin that plays well with the juicy sauce. A pork loin is much larger/thicker and cannot be substituted in this recipe (we use this recipe for pork loin). This slow cooker recipe is great with a side dish of green beans, sweet potatoes, red potatoes or even cranberry sauce.

Chilling The Roast In The Freezer For 15 To 20 Minutes Will Make It Easier To Cut.


How to butterfly pork loin. Combine 1 tablespoon each rosemary and sage, along with thyme. 1/3 cup red currant jelly.

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