Pork Tenderloin with Cranberry-Raspberry sauce is marinated then slow roasted, and is served topped with a delicious cranberry raspberry wine sauce. This is a perfect dish to serve during the holidays (or any time you have access to fresh cranberries)!Pork Tenderloin with Cranberry-Raspberry sauce is marinated then slow roasted, and is served topped with a delicious cranberry/raspberry/wine sauce.
A couple of days ago I found another great recipe for Pork. I found this recipe for Pork Tenderloin with Cranberry-Raspberry Sauce on Pinterest, and decided it might be worth a try, to see if it tasted as good as it looked. Yep – It did.

 While the tenderloin is baking, you cook an amazing sauce, made from cranberries, raspberries, orange zest, butter, shallots, and red wine. The sauce smells wonderful as it is cooking.

The finished meal is not only nice to look at, but it actually tastes wonderful! This would be a great meal to serve company, or during the holidays. It’s simple enough to prepare, but it looks rather elegant when served. Maybe you will consider making this meal for your family or friends.

Make The Marinade For The Pork Tenderloin

Grating the lemon zest is the start to making a great marinade for the pork tenderloin.

Lemon zest is gathered to make pork tenderloin marinade.

A bit of Dijon mustard helps give the marinade a great flavor. Into the lemon juice it goes, then it’s mixed well, to combine.

Dijon mustard is added to lemon juice for pork marinade.

Marinade the pork tenderloin for several hours (or preferably overnight for best flavor). See the pieces of minced garlic and rosemary? 

Pork tenderloin marinades for a few hours before baking.

Make The Cranberry Raspberry Sauce 

TIP: Make the sauce after browning the tenderloin (see photos further below), and while the tenderloin is baking in the oven.

To make the sauce, cook chopped shallots in melted butter in a large skillet. The sauce sure smells good while this is cooking.

Chopped shallots cook in butter for cranberry sauce for pork tenderloin.

Add orange juice to the butter-cooked shallots in the skillet and continue to cook.

Orange juice added to shallots in sauce for pork tenderloin.

Now it’s time to add red wine, sugar and orange zest to the sauce. Stir well, to combine these ingredients.

Red wine, sugar, orange zest added to sauce for pork tenderloin.

Add the whole cranberries and raspberries to the sauce, and cook for 20 minutes to reduce and thicken the sauce.

Cranberries and raspberries added to pork tenderloin sauce.

After sauce has cooked for 20 minutes, the sauce should be reduced in volume, and slightly thickened.

I actually might have sampled the sauce once (at least 5 times) while it was cooking, to make sure it was “fit for consumption”. Somebody has to taste-test it, right???

I do what I can, to ensure any meal I prepare is going to be a good one…except for the nights we have a bowl of cereal for dinner. Then we’re on our own.

Cranberry-raspberry sauce for pork tenderloin cooking in skillet.

Pan Sear The Pork Tenderloin

Heat oil in a large oven-proof skillet (big enough to hold the entire pork tenderloin). Cook the pork until it has become browned on the bottom side, then carefully turn the tenderloin over.

Marinated pork tenderloin is seared in skillet.

Sear the other side of the meat until browned, then put the oven-proof skillet and meat into a preheated oven, to bake at 425°F for 30-40 minutes.

Pork tenderloin is seared on both sides before baking.

Serve The Pork Tenderloin With Cranberry Raspberry Sauce

Once pork is done roasting, remove it from the oven and let it rest for 10 minutes, before slicing and serving.

Slice the tenderloin, then spoon the cranberry-raspberry sauce over the top. Garnish with fresh parsley, if desired, and serve!

Baked pork tenderloin is served with cranberry-raspberry sauce on top.

Place a couple slices of pork on each plate to serve. Remember to spoon more of that delicious sauce on each serving! Enjoy!

I served the pork with a side of broccoli, and Smashed Potatoes with Mushrooms and Shallots. Yum!

Slices of pork tenderloin with sauce served on plate, with broccoli.

Hope you enjoy this pork tenderloin with cranberry-raspberry sauce! I trust you will enjoy eating it, and serving it to those you love! Have a wonderful day!

Looking For More PORK Recipes?

You can find all of my recipes in the Recipe Index, which is located at the top of the page. I have some wonderful PORK recipes to check out, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
The Grateful Girl Cooks!

Author's signatureRecipe Source: http://deliciousshots.blogspot.com/2011/11/pork-tenderloin.html


0 from 0 votes
Pork Tenderloin with Cranberry-Raspberry Sauce
Prep Time
3 hrs
Cook Time
30 mins
Total Time
3 hrs 30 mins
Pork Tenderloin with Cranberry-Raspberry sauce is marinated then slow roasted, and is served topped with a delicious cranberry/raspberry/wine sauce.
Category: Entree
Cuisine: American
Keyword: pork tenderloin
Servings: 8 servings
Calories Per Serving: 429 kcal
Author: JB @ The Grateful Girl Cooks!
For the Pork Marinade:
  • 2 to 2 1/2 pound pork tenderloin
  • 4 garlic cloves , minced
  • 2 Tablespoons dijon mustard
  • 1/2 cup olive oil
  • 3 lemons , juiced and zested
  • 2 rosemary sprigs , or 1 Tablespoon dried rosemary
  • 1/4 teaspoon each , salt and pepper
  • 4 Tablespoons olive oil (for searing the tenderloin)
For the Cranberry-Raspberry Sauce:
  • 2 Tablespoons butter
  • 1 medium sized shallot , finely chopped
  • 1 cup red wine
  • 1/4 cup orange juice
  • The zest of 1 orange
  • 2 Tablespoons granulated sugar
  • 12 ounces raspberries , fresh or frozen
  • 1 cup of cranberries , fresh or frozen
Make the marinade:
  1. In a medium sized bowl, whisk together the lemon juice, lemon zest, minced garlic, and the Dijon mustard. Add 1/2 cup olive oil to this mixture, while whisking to fully incorporate. Add 1/4 teaspoon salt, 1/4 teaspoon pepper, and rosemary. Mix well.
  2. Place the pork and the marinade in a large resealable plastic bag or container. Squeeze the air out and seal the bag or container. Marinate the pork in the refrigerator for at least 3-4 hours or overnight. Turn bag occasionally to make sure the pork is covered with the marinade. If using a flat container, occasionally spoon marinade over the pork.
  3. When pork has finished marinading, preheat the oven to 425 F.
  4. In a oven-proof saute pan, heat 4 tablespoons of olive oil over medium-high heat. Remove the tenderloin from the marinade. When oil is very hot, add the tenderloin to the hot oil. Sprinkle additional salt and pepper on the tenderloin. Do not move the pork for a few minutes in order to ensure a good sear! Sear both sides of the pork until golden brown. Place the pan in the oven and roast the pork for 30-40 minutes (adjust to less time if using smaller tenderloin) or until the meat registers 165 F. Take pork out of the oven, cover it with aluminum foil. Let the covered pork rest for 10 minutes before slicing (this helps to keep the juice in the meat, not all over the platter).
While the meat is cooking, make the cranberry-raspberry sauce:
  1. In a large non-stick skillet, melt the butter. Add the chopped shallots. Cook shallots for about 3-4 minutes, until softened. Add the orange juice, orange zest, red wine, and sugar to the pan. Mix well; continue cooking on low heat until sugar dissolves. Add the cranberries and raspberries to the pan. Cook over medium heat until sauce reduces and thickens (about 20 minutes). Stir sauce occasionally.

  2. When roast is done and has "rested", slice into serving portions, place meat on serving platter, and spoon the warm sauce over the top of the pork slices. Garnish with fresh parsley, if desired. Enjoy!

Recipe Notes

Note that the lengthy prep time is not "Active" prep time. The length is to allow the pork marinating time.

Also remember to adjust down the cooking time if you are using a smaller pork tenderloin. Smaller tenderloins will cook in 20-25 minutes. Just gauge by the internal temperature of the pork.

Nutrition Facts
Pork Tenderloin with Cranberry-Raspberry Sauce
Amount Per Serving (1 slice w/ sauce)
Calories 429 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 6g38%
Cholesterol 81mg27%
Sodium 203mg9%
Potassium 651mg19%
Carbohydrates 16g5%
Fiber 4g17%
Sugar 7g8%
Protein 24g48%
Vitamin A 140IU3%
Vitamin C 38.9mg47%
Calcium 35mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Pork Tenderloin with Cranberry-Raspberry sauce is marinated then slow roasted, and is served topped with a delicious cranberry/raspberry/wine sauce.




Pork Tenderloin with Cranberry-Raspberry Sauce

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

By using this Comment Form you agree with the storage and handling of your data by this website. Your email address will not be published.