Pork Tenderloins with Cranberries, Walnuts, and Dried Fruit

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These pork tenderloins with cranberries, walnuts, and dried fruit are on the table in about 45 minutes. A company worthy dish, it's also good for a weeknight. Serve with potatoes or rice and a green salad.

By Brenda Venable
Published on November 21, 2024
white platter with 2 pork tenderloins in a fruit and nut sauce with rosemary sprigs
Prep Time:
10 mins
Cook Time:
25 mins
Rest Time:
10 mins
Total Time:
45 mins
Servings:
6
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Ingredients

Original recipe (1X) yields 6 servings

  • 1 teaspoon ground ginger

  • 2 tablespoons light brown sugar

  • 1/2 teaspoon chipotle chili powder, or to taste

  • 1/2 teaspoon salt, or to taste

  • 1/4 teaspoon freshly ground black pepper, or to taste

  • 2 (1 1/2 pound) pork tenderloins

  • 2 tablespoons olive oil

  • 1 (14 ounce) can jellied cranberry sauce

  • 1 orange, zested and juiced

  • 2 tablespoons lemon juice

  • 1/3 cup chopped dried apricots

  • 1/3 cup chopped dried figs

  • 1/3 cup chopped walnuts

  • 1 tablespoon minced fresh rosemary

  • fresh rosemary sprigs, for garnish (optional)

Directions

  1. Preheat the oven to 425 degrees F (220 degrees C). Line a sheet pan with aluminum foil.

  2. Combine ground ginger, light brown sugar, chipotle chili powder, salt, and black pepper in a small bowl; set aside.

  3. Fold about 2 or 3 inches of the thin ends of the tenderloin under the roast and tie 2 times with kitchen string. Oil each tenderloin with 1 tablespoon olive oil. Sprinkle dry seasoning mix evenly on both tenderloins and lightly rub to distribute. Place seasoned tenderloins on the prepared pan.

  4. Roast, uncovered, in the preheated oven until until an instant-read thermometer inserted in the center reaches 135 degrees F (57 degrees C),  20 to 25 minutes.

  5. Remove tenderloins from the oven, tent with foil, and allow to rest about 10 minutes. Internal temperature should rise to a safe 145 degrees F (63 degrees C) during the rest.

  6. Meanwhile, for sauce, melt cranberry sauce in a small saucepan over low heat, stirring occasionally. Stir in orange zest, orange juice, and lemon juice. Add apricots, figs, walnuts, and fresh minced rosemary; bring to a boil, then remove from heat, and allow to stand until the tenderloins finish.

  7. To serve, slice tenderloins and place on a serving platter. Add cranberry mixture on top of tenderloin slices, and on the platter. Garnish with fresh rosemary sprigs.

Nutrition Facts (per serving)

579 Calories
18g Fat
42g Carbs
62g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 579
% Daily Value *
Total Fat 18g 23%
Saturated Fat 4g 21%
Cholesterol 166mg 55%
Sodium 319mg 14%
Total Carbohydrate 42g 15%
Dietary Fiber 3g 11%
Total Sugars 32g
Protein 62g 123%
Vitamin C 34mg 38%
Calcium 54mg 4%
Iron 4mg 21%
Potassium 1296mg 28%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.