I came across this recipe for Pork Tenderloin with Cranberry Compote about 18 years ago in the Sunset Magazine and immediately planned a dinner party with our good friends. It has been in my dinner menu rotation ever since. It's that good ... and it's simple so that's a plus!
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The recipe calls for two tenderloins and I usually cut them in half ... just because they fit better in my skillet. Cast iron, of course! If you don't have cast iron, use any other oven-proof skillet, or transfer the tenderloins to a baking dish to finish them off in the oven after browning them.
Cranberry Compote ... sounds fancy, but is simple!
While they finish off in the oven, make the compote. It's only five ingredients and cooks up so beautifully. Start with the red onions and cook them till they are soft, then add the other ingredients: cranberries, raspberry vinegar, chicken broth, and a bit of sugar. I use coconut sugar or organic cane sugar.
Let it cook till the cranberries are reconstituted, and the liquid has reduced to about two tablespoons.
Then you go all Julia Child on it and add "some" butter! Looks like a lot, but it's really only ⅓ cup. This is a small saucepan.
When to Serve Pork Tenderloin with Cranberry Compote
- On a weeknight! I make it for just the two of us often!
- For dinner guests ... it's an impressive plate.
- For Thanksgiving! Why not? It goes so well with Sage Cornbread Dressing!
Other Recipes You Might Like:
- French Apple Pie (Tarte Aux Pommes)
- Meatloaf with Rosemary
- Prosciutto Wrapped Asparagus with Balsamic Drizzle
- Drew's Fresh Cranberry Sauce
Pork Tenderloin with Cranberry Compote
- 2 pork tenderloin about 1 pound each
- 2 Tablespoons coarse-ground pepper
- 3 teaspoons salt
- 4 Tablespoons neutral oil for browning the tenderloins
- 1 small red onion chopped
- 1 cup dried sweetened cranberries
- ⅓ cup raspberry vinegar
- ⅓ cup chicken broth
- 1 Tablespoon sugar see notes
- ⅓ cup butter
- Heat oven to 400°F.
- Coat the pork tenderloins with the pepper and salt. Put 1 Tablespoon of neutral oil in a hot skillet and brown the pork on all sides, 5-7 minutes total. Set into the oven for 20-30 minutes or until the internal temperature is 145°. Let it rest for 5 minutes.
- While the pork is finishing in the oven, make the compote. In a small saucepan, pour a bit of oil, then add the chopped purple onion. Cook and stir for about 5 minutes until the onion is limp.
- Add the cranberries, vinegar, broth, and sugar. Stir till liquid is reduced to about 2 Tablespoons. It will take about 7 minutes. Reduce heat to low, then add the butter and stir till melted.
- Cut the pork tenderloins into slices and serve with the Cranberry Compote.