Pork has a natural affinity for fruit. It pairs well with apples, cranberries, oranges, apricots, and pears. The richness of the meat is complimented by the sweetness of the fruits. I like to have a combination of fruits when I make a dish such as Roasted Pork Tenderloin with Cranberry Orange Relish. Along with a sweet fruit (oranges) I like to add a tart fruit (cranberries) so the the sauce has a range of flavors. A few tablespoons of chives adds some bright green color and a bit of onion flavor.
The pork gets a quick saute to brown the outside and then is roasted in the oven. While the pork roasts, The relish is made.
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Oven Roasted Pork Tenderloin
- Total Time: 55 minutes
- Yield: 5 servings 1x
Description
Oven roasted pork tenderloin is perfectly complemented by a sweet and tart cranberry orange relish.
Ingredients
- 2 pork tenderloins, about 2 lb (900 g) total weight
- Olive oil
- Salt
- Pepper
- 1/2 tsp dried sage
- 3/4 cup (180 ml) dried cranberries
- 1/2 cup (120 ml) orange marmalade
- 1/2 cup (120 ml) orange juice
- 2 tbsp fresh chives, chopped
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Rub the pork tenderloins with olive oil and sprinkle evenly with salt, pepper, and dried sage.
- Heat a large, ovenproof sauté pan over medium-high heat and drizzle with olive oil.
- Add the tenderloins to the pan and brown on all sides, about 3-4 minutes per side.
- Transfer the pan to the preheated oven and roast for 20-25 minutes, or until the internal temperature of the pork reaches 145 degrees F (63 degrees C).
- While the pork is roasting, combine the dried cranberries, orange marmalade, and orange juice in a small saucepan over medium heat.
- Cook the relish, stirring occasionally, until the cranberries have softened and the mixture has thickened slightly, about 10 minutes.
- Remove the relish from heat and stir in the fresh chives.
- Once the pork is done, remove it from the oven and let it rest for 5 minutes before slicing.
- Serve the sliced pork with the cranberry orange relish on top.
Notes
- For a more intense flavor, marinate the pork in the olive oil and spices for a few hours before cooking.
- The cranberry orange relish can be made ahead and stored in the refrigerator for up to 3 days.
- Serve the dish with a side of roasted vegetables or a fresh green salad.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 18 grams
- Sodium: 400 mg
- Fat: 15 grams
- Carbohydrates: 25 grams
- Fiber: 3 grams
- Protein: 30 grams
- Cholesterol: 85 mg
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Frequently Asked Questions
Why does this recipe combine both cranberries and orange marmalade?
The article explains this is intentional: the sweet orange marmalade and the tart dried cranberries work together so the relish has a range of flavors, complementing the richness of pork without tipping too sweet or too sharp. 
What internal temperature should I pull the pork at, and why does resting matter?
The recipe calls for roasting until the internal temperature reaches 145°F (63°C), then resting for 5 minutes before slicing. Resting allows the juices to redistribute so the meat stays moist when cut.
Can the cranberry orange relish be made in advance?
Yes — the notes say the relish can be made ahead and stored in the refrigerator for up to 3 days, making it convenient for dinner party prep.
What does searing the tenderloins before roasting accomplish?
The recipe browns the tenderloins on all sides in an ovenproof pan (about 3–4 minutes per side) before transferring to a 400°F (200°C) oven. This builds a golden crust that adds flavor while the oven finishes cooking the interior evenly.
