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Sliced pork tenderloin with roasted root vegetables and bacon
Glazing, brushed on in layers

Cranberry-Dijon Glazed Pork Tenderloin

Prep 10 min Cook 25 min Total 35 min Servings 4

By Lukasz Jagiello

Published Oct 11, 2026 · Updated Oct 11, 2026

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About this recipe

I only post recipes that I have tried and verified and are good to my taste — all taste may vary.

Pork tenderloin is lean; pull it at 145°F and rest it. Past 150°F it turns dry fast.

Techniques in this recipe

Ingredients

Method

  1. 01

    Heat oven to 400°F. Season pork.

  2. 02

    Sear in oil in an ovenproof skillet over medium-high, turning, until browned all over, 6 minutes.

  3. 03

    Whisk cranberry sauce, mustard, maple, vinegar and rosemary; brush half over the pork.

  4. 04

    Roast 12–15 minutes until the center reads 145°F, brushing with more glaze halfway.

  5. 05

    Rest 5 minutes, slice and spoon the pan glaze over.

Notes & swaps

  • Pork tenderloin is lean; pull it at 145°F and rest it. Past 150°F it turns dry fast.
  • The photograph is sliced pork tenderloin with roasted vegetables and bacon. The cranberry glaze is brushed on in the last minutes.

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