Cranberry Pork Tenderloin with Cranberry Salsa
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 5 to 6
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!
For the Cranberry Marinade:
  • ½ cup coarsely chopped fresh cilantro
  • ¼ 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
  • ¼ cup olive oil
  • 1 + ½ 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+ ½ cups frozen cranberries - minced or crushed
  • ½ cup coarsely chopped fresh cilantro
  • ¼ cup minced shallots or green onions
  • 2 Tbsp. fresh lime juice
  • ½ 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.
Recipe by 2 Sisters Recipes by Anna and Liz at