Roasted Pork Tenderloin

Karen Kelly

Roasted Pork Tenderloin

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Makes 8 servings


2 large pork tenderloins

3 Tablespoons brown sugar

1 teaspoon cinnamon

2 teaspoons garlic powder

1 teaspoons onion powder


1 cup fresh cranberries

2 Tablespoon pure maple syrup

2 Tablespoon fresh squeezed orange juice

This Roasted Pork Tenderloin dish made by Karen Kelly of Seasonal Cravings is easy to make and can serve a larger group, making it an ideal choice for your holiday hosting! With this recipe, browning your meat is key to keeping the juices in. Likewise the sweet and savory rub will add tons of flavor.

Those looking for a little extra something can top their meat with a simple cranberry sauce made with fresh berries and orange juice. To finish out the meal, the roasted pork tenderloin can be perfectly paired with our Winter Harvest Salad and Potato Latkes.


1. Preheat the oven to 425℉. Trim fat from pork if needed and pat dry with a paper towel. Generously salt and pepper pork.

2. Mix the brown sugar, cinnamon, garlic powder, and onion powder in a small bowl. Rub the spice mixture all over the pork tenderloins.

3. Heat a large skillet over medium-high heat and add pork to the pan. Cook briefly on all sides until it starts to brown—a few minutes per side.

4. Place pork on a sheet pan and place in the oven on the middle rack. Cook for about 20–25 minutes or until an instant-read meat thermometer registers 145℉.

5. Meanwhile, add all the cranberry topping ingredients to a small saucepan over medium heat. Turn to low, then cook for about 8 minutes or until thickened. Press down on cranberries to pop them, so the juices explode. Stir often.

6. Serve pork immediately with cranberry topping on the side.

Per Serving:

Calories: 197

Fat: 5 g

Protein: 26 g

Fiber: 1 g