Pork Tenderloin with Cranberry Glaze

Name: Pork Tenderloin with Cranberry Glaze
Cook time: 25 min
Yield: 4 servings
Ingredients: 340 g Brussels sprouts trimmed and halved; 240 g carrots peeled and cut into 2 cm pieces; 150 g red onion cut into 2.5 cm wedges; 20 ml olive oil divided; 4 g kosher salt divided; 1 g black pepper divided; 680 g pork tenderloin trimmed and patted dry; 6 g kosher salt divided; 1 g black pepper divided; 10 ml olive oil divided; 160 g whole-berry cranberry sauce; 20 g Dijon mustard; 15 ml apple cider vinegar; 120 ml low-sodium chicken stock; 6 g garlic minced; 2 g fresh rosemary finely chopped; 20 g unsalted butter; 4 g fresh parsley chopped

Pork tenderloin is seared, roasted, and brushed with a glossy cranberry-Dijon glaze while Brussels sprouts, carrots, and red onion roast alongside until browned at the edges. The finished plate balances juicy pork, sweet-tart sauce, and deeply caramelized vegetables.

By Julienne

Cook time: 25 minutes

Servings: 4

Ingredients

340 g Brussels sprouts trimmed and halved
240 g carrots peeled and cut into 2 cm pieces
150 g red onion cut into 2.5 cm wedges
20 ml olive oil divided
4 g kosher salt divided
1 g black pepper divided
680 g pork tenderloin trimmed and patted dry
6 g kosher salt divided
1 g black pepper divided
10 ml olive oil divided
160 g whole-berry cranberry sauce
20 g Dijon mustard
15 ml apple cider vinegar
120 ml low-sodium chicken stock
6 g garlic minced
2 g fresh rosemary finely chopped
20 g unsalted butter
4 g fresh parsley chopped

Instructions

Heat the oven to 220°C. Put a rimmed baking sheet in the oven to preheat if you want extra browning. Oven is fully preheated and the sheet is hot.
On the hot baking sheet, toss the Brussels sprouts, carrots, and red onion with 20 ml olive oil, 4 g kosher salt, and 1 g black pepper. Spread in a single layer. Vegetables are evenly coated and spaced out for roasting.
Season the pork tenderloin with the remaining 6 g kosher salt and 1 g black pepper. Pork is seasoned all over.
Heat the remaining 10 ml olive oil in a large oven-safe skillet over medium-high heat. Sear the pork for 2 to 3 minutes per side until well browned. Pork has a browned crust on at least two sides.
Transfer the skillet to the oven, or place the pork on the hot baking sheet beside the vegetables if your skillet is not oven-safe. Roast 12 to 15 minutes, until the pork reaches 63°C at the thickest part. Instant-read thermometer reads 63°C in the center.
While the pork roasts, combine the cranberry sauce, Dijon mustard, apple cider vinegar, chicken stock, garlic, and rosemary in a small saucepan. Simmer over medium heat for 6 to 8 minutes, stirring often, until glossy and slightly thickened. Whisk in the butter off the heat. Glaze coats the back of a spoon and looks shiny.
When the pork reaches temperature, brush it with about half of the glaze and roast for 2 more minutes. Toss the vegetables once. If needed, roast the vegetables a few minutes longer until the carrots are tender and the Brussels sprouts are caramelized at the edges. Vegetables are browned and tender; glaze is clinging to the pork.
Rest the pork for 5 minutes, then slice. Spoon the remaining glaze over the pork and serve with the roasted vegetables. Sprinkle with parsley if using. Pork slices are juicy and the center is faintly pink but opaque.