Roasted Pork Ternderloin is an easy main dish that you can flavor any way you want. While I didn’t get to sit down and enjoy this deliciously moist yet crispy around the edges pork tenderloin, Jaden loved every bit of it. Jerome even enjoyed it which can sometimes be more difficult then trying to please the kids.
I love switching up our same ole meals from time to time and this pork tenderloin was a great change. It’s also an easy and inexpensive meal you can serve up as a main dish for Thanksgiving or Christmas. The leftovers can be made into yummy sandwiches and topped with the Blood Orange Pomegranate Cranberry Sauce.
How to cook a Pork Tenderloin?
The best way to cook a pork tenderloin is low and slow in the oven. This helps to keep the moisture locked in. To get crispy caramelized edges, brown your tenderloin on all sides in a hot pan drizzled with olive oil before placing it in the oven. You could also cook your tenderloin in a slow cooker or instant pot, however, you will not get crispy edges.
What to serve with your Pork Tenderloin?
Roasted Pork Tenderloin with Blood Orange Pomegranate Cranberry Sauce
For the Pork Tenderloin
- 2 lb Pork Tenderloin
- 1 tbsp extra virgin olive oil
- 3 cloves garlic
- 1 sprig of fresh rosemary
- 1 sprig of fresh sage
- 1 sprig of fresh thyme
- 1 tsp salt
- 1 tsp black pepper
For the Blood Orange Pomegranate Cranberry Sauce
- 1 cup fresh cranberries washed
- 4 oz pomegranate seeds
- 1 juice from one blood orange
- zest from one blood orange
- 1/2 cup sugar
- 1 cinnamon stick
- 1 sprig fresh rosemary
- 1 sprig fresh sage
- Preheat oven to 375. Heat olive oil in a large frying pan over medium-high heat.
- Brown garlic, rosemary, sage and thyme in olive oil. Season tenderloin with salt and pepper on all sides.
- While pork is roasting, bring cranberries, pomegranate, orange juice, orange zest, cinnamon stick, rosemary, sage and sugar to a boil in a medium sauce pan. Boil for 10 minutes on medium heat, stirring consistently.
- Remove from heat. Remove the cinnamon stick rosemary and sage and allow to cool.
- Sear pork tenderloin for 2-4 minutes on high heat on each side. Remove from heat and place in oven to bake for 35-40 minutes or until the internal temperature reads 155). Remove from oven and allow to rest for 5 minutes.
- Slice tenderloin into 1/2 inch slices and arrange on a platter. Drizzle with cranberry sauce. Serve and enjoy!
Let me know what you think if you give this recipe a try! I would love to know your thoughts down in the comments.
Until next time,
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