Cranberry Pork Tenderloin with Cranberry Salsa

Cranberry Pork Tenderloin with Cranberry Salsa.  Pork Tenderloin is coated and marinated with a cranberry sauce and baked in the oven until it’s fully cooked and served with a delicious sweet-tart cranberry salsa on the side. The marinade and salsa are easily made with a mixture of frozen cranberries, cilantro, lime juice, olive oil, and jalapeno, to give it some heat!  Sweet and tart flavors make this Cranberry Pork Tenderloin so good and very tasty!



I think you’ll agree with me when I say Pork Tenderloin is one of the easiest meats to prepare and inexpensive to buy.


Cranberry Pork Tenderloin with Cranberry Salsa by


Growing up, we didn’t eat cranberries often.  In fact, the only time we ever had something with cranberries, was the cranberry sauce served on Thanksgiving.  And that was way after I was married.

But since my husband loves them and loves his pork tenderloin, I decided to put these two together.  This was the first time I’ve done this and to my surprise, we enjoyed this combination.

I decided to make a simple marinade and a simple salsa.  Using only 3 cups of frozen cranberries chopped was enough to make my tart and tangy marinade and salsa.

Then I divided these cranberries into 2 equal portions, setting aside half of the mixture for the salsa, and the other half for the marinade.

Now the cranberries are ready for this recipe.


Photo of the Cranberry Salsa. by




First, let’s make the marinade and then the salsa:

  • Combine chopped cranberries with a few fresh ingredients. 

  • Then place them into a resealable plastic bag. 

  • Next, add the two pork tenderloins to the bag, seal the bag, and set it aside to marinate for about 15 minutes or more.

Second, make the Cranberry Salsa! 

Once the salsa is done, set it aside and let the flavors meld.  The longer you allow the salsa to sit, the better tasting it becomes.  If you prefer, you can make it the day before and let this sit overnight!

Once these two pork tenderloins are ready to bake, remove them from the plastic bag and transfer on to your baking pan. Season with salt, pepper, and garlic powder and pour all the marinade on top.

Cranberry Pork Tenderloin is baked for approximately 30 minutes,  or less depending on how you prefer your meat cooked.  Then slice and serve with the Cranberry Salsa on the side.



Photo of two pork tenderloins marinating with cranberry salsa. by



Cape Cod Select Premium Cranberries is what I used for this recipe and highly recommend!  These cranberries are all-natural with no additives or preservatives.

Now they’re even Non-GMO verified, which I value very dearly in always looking out for the best ingredients for my family.

Cranberry Pork Tenderloin turned out really good!  But when you add the additional sweet-tart Cranberry Salsa next to it as a condiment…  well,  for me it makes the pork tenderloin taste so much better.

With the fall season approaching this is the perfect time to start getting into the festive mood! I hope you enjoy this delicious cranberry pork tenderloin recipe!

We look forward to sharing with you more fall specialties like this one!





 Cranberry Pork Tenderloin with Cranberry Salsa by



Yield: 5 to 6

Cranberry Pork Tenderloin with Cranberry Salsa

Cranberry Pork Tenderloin with Cranberry Salsa by

Cranberry Pork Tenderloin with Cranberry Salsa. Pork Tenderloins are baked with a cranberry marinade and then served with a delicious sweet-tart cranberry salsa on the side. Simple, easy and quite tasty!

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes


For the Cranberry Marinade:

  • 1/2 cup coarsely chopped fresh cilantro
  • 1/4 cup minced shallots or green onions
  • 1 jalapeno - thinly sliced crosswise - divided in half (reserve the other half for the salsa)
  • 6 Tbsp. fresh lime juice
  • 1/4 cup olive oil
  • 1 + 1/2 cups Frozen Cranberries - soften ( I used Cape Cod Select)
  • 2 Pork Tenderloins, about 2+1/2 pounds
  • 1 large Ziploc bag, gallon size
  • salt & pepper and garlic powder to season the tenderloins

For the Cranberry Salsa:

  • 1+ 1/2 cups frozen cranberries - minced or crushed
  • 1/2 cup coarsely chopped fresh cilantro
  • 1/4 cup minced shallots or green onions
  • 2 Tbsp. fresh lime juice
  • 1/2 of the remaining jalapeno - thinly sliced crosswise
  • 2 Tbsp. extra virgin olive oil
  • pinch of sea salt and freshly ground black pepper to taste
  • 1 to 2 tsp. sugar, to taste


  1. Place 3 cups of frozen cranberries into a small bowl and allow them to soften a little or allow them to defrost in the refrigerator, about an hour or so. You can also do this step the night before.
  2. Place all the cranberries into a food processor or mini chopper and pulse until the cranberries are crushed or minced.
  3. Next, divide the minced cranberries in half.
  4. Transfer half of them to a medium bowl and set aside. Transfer the other half of minced cranberries into a resealable plastic bag. Add the rest of the ingredients for the marinade into the resealable plastic bag. Seal bag and set it aside.
  5. Remove the tenderloins from its package. Pierce the tenderloins all over with a fork. Add the Pork to the plastic bag with the marinade, seal bag and turn to coat. Marinate at room temperature for 15 minutes, turning occasionally.

Meanwhile, prepare the Cranberry Salsa.

  1. Combine the remaining cranberries in the medium bowl with the rest of ingredients for the salsa, but hold the sugar. Season salsa lightly with salt and pepper to taste. Then taste the salsa, if it's too tart for your taste buds, then add in 1 teaspoon of sugar, to sweeten it. Next, stir well and taste again. Here is where you can adjust how sweet you prefer the cranberry salsa for your taste. If you think you need more sugar, then add in the second teaspoon.
  2. Then set salsa aside to allow the flavors to meld. The longer it sits, the better the flavors will be.

Ready to Bake:

  1. Preheat oven to Bake at 400 degrees F.
  2. In a large baking dish, spray the bottom with cooking spray.
  3. Remove the tenderloins from marinade, place them into baking dish and season the tenderloins generously with salt, pepper and garlic powder.
  4. Spoon the entire marinade over the tenderloins.
  5. Bake uncovered, for 25 to 35 minutes, until the tenderloins are fully cooked. You may bake them less if you desire them pink inside.
  6. Transfer tenderloins onto a cutting board or platter. Spoon juices from the pan over the pork. Let them stand for 5 minutes before slicing.
  7. Cut into thin or thick slices and serve with cranberry salsa on the side.
  8. Yields: 5 to 6 servings


For an even quicker meal, make the cranberry sauce and marinate the meat the day before.

Did you make this recipe?

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Happy Cooking and Baking!  πŸ™‚

Thanks for stopping by! 

xo Anna and Liz



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  1. As much as I’m not yearning for fall, I have starting thinking about all the comfort foods that I’m looking forward to. This looks like a match made in heaven! You have to be a cranberry lover growing up in Wisconsin πŸ™‚