Cranberry-Citrus Pork Tenderloin with Walnuts and Dried Fruit

Name: Cranberry-Citrus Pork Tenderloin with Walnuts and Dried Fruit
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 servings
Cuisine: American
Ingredients: 0.25 tsp Black Pepper; 2 tbsp Brown Sugar; 0.5 tsp Chipotle Powder; 0.33 cup Chopped Walnuts; 14 oz Cranberry Sauce; 0.33 cup Dried Apricot; 0.33 cup Dried Fig; 1 tbsp Fresh Rosemary; 1 tsp Ground Ginger; 2 tbsp Lemon Juice; 2 tbsp Olive Oil; 1 whole Orange Juice; 3 lb Pork Tenderloin; 0.5 tsp Salt

Dinner 🍽️Lunch 🥪 American High-Protein 💪Gluten-Free Comfort-Food

Cranberry-Citrus Pork Tenderloin with Walnuts and Dried Fruit pairs juicy, spice-rubbed pork with a glossy cranberry-orange topping studded with apricots, figs, and toasted walnuts. The balance of sweet heat, bright citrus, and earthy rosemary makes it special enough for holidays yet relaxed for weeknights. Serve it for a festive dinner or when you want a centerpiece that feels both cozy and refined.

Prep10 mins
Cook25 mins
Serves6
DifficultyMedium

1

Preheat the oven to 425 degrees F (220 degrees C). Line a sheet pan with aluminum foil.
2

In a small bowl, mix together ground ginger, light brown sugar, chipotle chili powder, salt, and black pepper; set aside.
3

Fold about 2 or 3 inches of the thin ends of the tenderloin under the roast and tie it in 2 places with kitchen string. Rub each tenderloin with 1 tablespoon olive oil. Sprinkle the dry seasoning mix evenly over both tenderloins and gently rub to spread it. Set the seasoned tenderloins on the prepared pan.
4

Roast, uncovered, in the preheated oven until an instant-read thermometer inserted into the center reads 135 degrees F (57 degrees C), 20 to 25 minutes.
5

Take the tenderloins out of the oven, tent with foil, and let rest about 10 minutes. The internal temperature should rise to a safe 145 degrees F (63 degrees C) during the rest.
6

Meanwhile, for the sauce, melt the 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 the heat, and let stand until the tenderloins are done.
7

To serve, slice the tenderloins and arrange on a serving platter. Spoon the cranberry mixture over the tenderloin slices and onto the platter. Garnish with fresh rosemary sprigs.