We know saying this is the “best-ever” is saying a lot. But, wait until prepare it. You’ll get it.
Pork tenderloin is typically lean, but still very tender and juicy. Go the extra step and order a Mangalitsa tenderloin (use Discount Code: LOON15 for 15% off), and you won’t believe the taste and texture. The cranberry reduction with molasses and Sherry wine vinegar is sublime. Wonderful for a weeknight meal, but also spectacular for entertaining.
How To Make the Best-Ever Pork Tenderloin
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The Ingredients You Will Need
This dish is all about the tenderloin. Go with quality, preferably a pork tenderloin from Mangalitsa Estates. The pork rub and cranberry reduction take the tenderloin to even higher culinary greatness. Here’s what you’ll need to have on hand:
Pork tenderloin – We highly recommend a pork tenderloin from Mangalitsa Estates. Use Discount Code: LOON15 for 15% off your entire order!
Salt – Coarse Kosher is excellent.
Pork rub – Our homemade pork rub is easy to prepare and so good. See NOTES regarding sodium.
Cranberry juice – Seek out 100% cranberry juice, not cranberry cocktail juice. Pomegranate juice is a good substitution.
Molasses – You could substitute maple syrup (pure) or honey, which still delivers excellent flavor and texture.
Sherry vinegar – White wine, Champagne, or even apple cider vinegar are all perfectly fine substitutes.
EXPERT TIP: As mentioned, our pork rub is the ideal mix of sweet and savory, the perfect complement to pork. However, if you go with a purchased rub, check the sodium. Our homemade version does not include salt. If your purchased rub does include salt, you’ll want to reduce the amount of salt applied to the loin before grilling.
Tips for Making the Best-Ever Pork Tenderloin
Marinate for Flavor – Marinate the pork tenderloin with the pork rub for at least 1-2 hours, or preferably overnight. This step infuses the meat with flavor and helps to tenderize it, resulting in a juicier final dish.
Use a Meat Thermometer – Use a meat thermometer to ensure the internal temperature reaches 145°F (63°C) for optimal juiciness. This is critical. Order from ThermoPro (click link) and automatically receive a “How To Feed a Loon” discount!
Prepare the Cranberry Reduction – Make sure you are using fresh cranberry juice, not cranberry cocktail juice. You can use fresh cranberries, too, for a thicker sauce. Allow the juice with the molasses and vinegar to reduce by nearly half. This takes about 15 minutes. It won’t be as thick as sauce, but it should coat the back of a spoon.
Rest Before Slicing – After grilling, let the pork tenderloin rest for about 5-10 minutes before slicing. This resting period allows the juices to redistribute throughout the meat, ensuring each slice is tender and flavorful. Serve with the cranberry reduction drizzled on top for a stunning presentation.
EXPERT TIP: The cranberry reduction can be prepared hours in advance of cooking the tenderloin. You’ll need at least 15 to 20 minutes to allow the liquid to reduce. You can do this while the pork is on the grill, but you may need to allow the meat to rest for a little longer while the mop reduces to the right consistency.
How To Serve
After you’ve prepared the cranberry reduction, pour about half of it into a vessel that you can serve at the table. Use the rest for “mopping” the tenderloin while grilling.
Slice the tenderloin into about ½-inch pieces. Drizzle some of the cranberry reduction over the sliced meat on a platter.
We love serving the tenderloin with sautéed white beans and spinach. The combination of flavors is incredible.
EXPERT TIP: Depending on the size of the tenderloin, the cooking time on the grill could vary. Typically, it will take about 15 to 20 minutes for the thickest part to reach 135 to 140°F. The loin will increase another 5 to 10 degrees as it rests. Turn the tenderloin 45° after about 5 minutes of grilling to create attractive grill marks. Brush on the “mop” with each turn of the meat.
Other Amazing Pork Recipes to Try
Pork is such a versatile protein and is healthier than red meat. Here is a collection of some of our favorite recipes featuring “the other white meat.”
- Pork Chops with Caper Sauce
- Italian Smothered Pork Chops
- Grilled Balsamic Pork Chops
- Herb-Stuffed Pork Loin
- Classic Pork Milanese
- Grandma’s Roasted Pork Loin
- Southern Fried Pork Chops with Cream Gravy
- Pan-Fried Pork Cutlets with Peaches
- Delmonico Pork Steak
- Slow-Cooker Pulled Pork Sandwiches
- German Pork Schnitzel with Mushroom Sauce
- Glazed Ham Loaf
These are all amazing pork dishes, without a doubt. But, in the meantime, isn’t this calling your name?
Pork tenderloin is a wonderful cut of meat. We highly recommend going the extra distance and ordering the pork from the incredible Mangalitsa Estates.
Remember to use Discount Code: LOON15 for a 15% discount off your entire order! Have fun checking out all of their amazing products!
This dish is beautiful and absolutely delicious. Perfect for serving guests or just a comforting meal at home with the family.
Ready to make the best pork dish in town? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Best-Ever Pork Tenderloin
Equipment
- Gas, charcoal, or electric grill See NOTES for baking instructions
Ingredients
- 1 1 lb pork tenderloin
- Kosher salt
- ½ cup pork rub
- 1 cup cranberry juice 100% juice
- ¼ cup molasses
- ¼ cup Sherry wine vinegar
Instructions
- Place the tenderloin on a cutting board and liberally sprinkle salt all over it (see NOTES regarding salt). Next, sprinkle the rub all over the tenderloin, using your fingers to help press it into the surface of the meat. Place in a dish and cover with plastic wrap. Refrigerate for 1 to 2 hours, or up to overnight.1 1 lb pork tenderloin, Kosher salt, ½ cup pork rub
- In a medium saucepan over medium heat, bring the pure cranberry juice to a strong simmer. Simmer until reduced by about a quarter (usually about 10 minutes). Add the molasses and Sherry vinegar and simmer for another 5 to 10 minutes, until it is thick enough to coat the back of a spoon and has reduced another quarter cup (half cup reduction in total). Pour about half of the "mop" into a vessel to save for serving tableside. You'll use the rest for "mopping" the tenderloin as it cooks.1 cup cranberry juice, ¼ cup molasses, ¼ cup Sherry wine vinegar
- Heat your grill to medium heat. Add the marinated meat directly over the heat. Brush on the "mop" and grill for about 8 minutes, or until grill marks appear on the underside. Turn the tenderloin over, brush with the mop, and cook another 8 to 10 minutes, or until an internal temperature of 135 to 140°F is reached. Brush on the mop several times during the grilling process.
- Remove the meat from the grill and place on a cutting board. Use some of the reserved mop to brush another layer of the mop over the top of the tenderloin. Allow the tenderloin to rest for about 10 minutes.
- Cut the meat into ½-inch slices and serve immediately, passing the extra cranberry reduction mop at the table.
Kris and Loons, just made this tonight (with a cheap off the shelf pork loin ($9.00) and it turned out brilliant! The Cranberry reduction sauce was amazing. We pared it with baked potatoes, baked beans, spinach and garlic bread.
Best meal we’ve made for quite a while – thank you very much for such a great, easy recipe! We will make it again with the proper tenderloin from Mangalitsa Estates.
Thank you!
-trent & beth
Trent and Beth…y’all just made our day! Sounds like you had an incredible feast!!! YUM!!! We are thrilled you made the pork tenderloin and had such great success. The Mangalitas Estates pork tenderloin brings it to a whole new level. We hope you give them a try! Remember: Discount Code: LOON15 for 15% off! Keep us posted!
There is much confusion between a pork tenderloin and a pork loin. Several places in your post, you use the term “loin.” I would suggest you use the term “tenderloin” exclusively. I would also suggest you address the difference between the two for clarification. With that said, I gave your recipe 5 stars because it sounds like a 5 star recipe and because every single recipe of yours that I have ever made has been amazing!!!
Great!!!