The City Magazine Since 1975

Pork Tenderloin with Cranberry Relish

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  • 2 lbs. pork tenderloin, boneless and skinless
  • ½ tsp. ground rosemary
  • ½ tsp. salt
  • ½ tsp. black pepper
  • 2 Tbs. olive oil

For the cranberry relish:

  • 1 (12 oz.) bag fresh cranberries
  • 1 navel orange, zest and juice
  • ½ cup water
  • ½ tsp. balsamic vinegar
  • 1 cup sugar
  • ¼ tsp. salt
  • Dash of white pepper

Preheat oven to 400° F. Season tenderloins with ground rosemary, salt, and pepper. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear tenderloins on all sides, about one minute per side. Transfer to oven and cook until pork registers 155° F for medium well, approximately 15 minutes. Allow pork to cool on cutting board for at least 10 minutes before slicing.

For the cranberry relish:
Combine the cranberries with both the zest and the juice from the navel orange in a medium nonreactive saucepan. Add the remaining ingredients and simmer over medium heat for 10 minutes, or until most of the berries have popped, stirring occasionally. This can be made in advance. Cool to room temperature before covering and refrigerating. The relish can be served warm or at room temperature.

Thinly slice tenderloins on the bias and arrange on the serving platter, fanning the slices. Present cranberry relish in a separate bowl for guests to serve themselves.

(Yields 2 Cups Relish, serves 6 – 8)