Pork Tenderloin with Cranberry-Balsamic Sauce

Rich pork tenderloin marries well with tart fruit and tangy vinegar like cranberries and balsamic. When served together, they complement one another to make for a deeply satisfying dinner, particularly during the chillier months of the year.
Prep Time
Cook Time


  •  3 Tablespoons Danish Creamery European Style Butter
  •  1 ½ cups onion, chopped
  •  1 teaspoon garlic, pressed or minced
  •  1 Tablespoon cornstarch
  •  3 Tablespoons Danish Creamery European Style Butter
  •  2 pork tenderloins (16 ounces each)
  •  ¼ cup balsamic vinegar
  •  ½ cup water
  •  ⅓ cup sugar
  •  ¼ teaspoon red pepper
  •  1 teaspoon salt
  •  2 teaspoons fresh rosemary, chopped (or ¾ teaspoon dry whole rosemary)
  •  2 cups fresh or frozen whole cranberries


  • Preheat oven to 375° F. Melt 3 tablespoons butter in large skillet over medium heat. Sauté onions and garlic until golden brown. Transfer to a small dish and combine with cornstarch.
  • Melt additional 3 tablespoons butter in skillet; sear pork, evenly browning on all sides. Transfer pork to 11×7-inch baking dish.
  • Deglaze skillet with vinegar. Stir in onion mixture, water, sugar, red pepper, salt, rosemary and cranberries. Cook mixture until the sauce thickens and the cranberries begin to split.
  • Pour sauce over pork and roast until thermometer inserted into center registers 155° F (about 25 minutes). Baste and turn every 10 minutes. Slice pork and serve with sauce. Garnish with fresh rosemary sprigs.

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