Best-Ever Pork Tenderloin

A close-up view of sliced pork tenderloin with a cranberry reduction sauce drizzled on top with a serving of sautéed white beans and spinach next to it.

Course: Entree

Cuisine: American

Prep Time: 15

Cook Time: 35

Resting Time: 10

Total Time: 1

Servings:

Calories: 184kcal

Author: Kris Longwell

This pork tenderloin is juicy, tender, and exploding with flavor. The cranberry reduction can be made hours in advance. Our pork rub is easy to prepare and great to have on hand for future pork recipes! We serve this with our sautéed white beans and spinach for a wonderful meal.

Print Recipe

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.

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.

If using purchased pork rub, check the label to see the salt content. Our pork rub does not include salt, which is why we salt the loin before adding the rub. If using a purchased rub that includes salt, you'll want to pull back on the amount of salt you apply. You may not need to apply any.

You can roast the tenderloin in the oven at 425°F for about 25 minutes, or until an internal temperature of 135 to 140°F is reached. If desired, you can sear the tenderloin first in a hot skillet (with a little oil), and then finish it off in the oven. Brush with the mop every 5 to 10 minutes.

Leftovers make amazing sandwiches! Leftovers will keep (covered) in the fridge for up to 5 to 7 days.

Nutrition