cranberry and citrus glazed pork tenderloin for holiday dinner

By Pam 2026-01-02

Storage Tips

Leftovers: Cool completely, then refrigerate in an airtight container up to 4 days. For best texture, store glaze separately. Reheat slices gently in a covered skillet with a splash of stock at 300 °F for 8 minutes; microwave works but can toughen edges.

Freezer: Wrap individual medallions in parchment, then foil; freeze up to 2 months. Thaw overnight in the refrigerator and reheat as above. Glaze freezes 3 months; thaw in fridge and whisk to revive.

Make-Ahead Strategy: Roast the pork until 135 °F the morning of your dinner. Cool, refrigerate whole. One hour before serving, brush with glaze and finish in a 350 °F oven to 145 °F. Rest 10 minutes, slice, and serve. Great for two-oven households or when you need the main out of the way.

Frequently Asked Questions

Can I use pork loin instead of tenderloin?

Pork loin is lean but larger; cooking time jumps to 50–60 minutes at 375 °F. You’ll also need to double the glaze. Watch temperature—145 °F still applies. Texture is slightly firmer than buttery tenderloin.

I forgot to marinate overnight—help!

Even 30 minutes at room temperature injects flavor. For speed, poke the pork lightly with a fork, submerge in marinade, and place in a zip bag in a bowl of lukewarm water (not hot) for 20 minutes while you prep sides.

Can the glaze be canned?

Because of the butter and lower sugar ratio, this glaze isn’t suitable for water-bath canning. Freeze flat in freezer bags for longer storage instead.

Is this recipe gluten-free?

Yes, provided you use gluten-free tamari instead of soy sauce. All other ingredients are naturally gluten-free.

What sides pair best?

Think creamy + starchy to balance tart glaze: mashed parsnip-potato, wild-rice pilaf with pecans, or a baked brie mac-and-cheese. Roasted Brussels sprouts with bacon bits and maple complement the citrus notes.

My glaze is too tangy—fix?

Stir in an extra tablespoon of maple syrup or a pinch of brown sugar while reheating. Taste and adjust; cranberries vary in tartness season to season.

cranberry and citrus glazed pork tenderloin for holiday dinner

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Prep—

Cook—

Serves—

Ingredients

2 pork tenderloins (1–1.2 lb each), trimmed
¾ cup fresh or frozen cranberries
⅓ cup maple syrup
½ cup low-sodium soy sauce (or tamari)
1 large orange (zest + ¼ cup juice)
1 lime (zest + 2 Tbsp juice)
1 small lemon (juiced, 1 Tbsp)
2 cloves garlic, minced
1 small shallot, minced
1 tsp chopped fresh rosemary
½ tsp smoked paprika
½ tsp black pepper
Pinch ground cinnamon
1 Tbsp unsalted butter
1 Tbsp olive oil
½ cup chicken stock

Instructions

Marinate: Whisk citrus juices, soy, oil, garlic, shallot, citrus zests, paprika, pepper, and cinnamon. Marinate pork 2–24 hours.
Glaze: Simmer cranberries, maple, zests, rosemary, stock 8–10 min until thick; stir in butter. Reserve.
Sear: Pre-heat oven 425 °F. Pat pork dry, sear in olive oil + butter 2–3 min per side.
Roast: Brush with glaze; roast 12–15 min, turning once, to internal 140 °F.
Rest & Glaze: Brush again, tent 15 min.
Slice: Cut into ½-inch medallions, spoon extra glaze, garnish with rosemary.