Cranberry Pork Tenderloin with Port Sauce



Nutritional Facts Per Serving

24 g
20 g
Show all nutrition facts

Nutritional Facts

1 8
  • Amount For Serving % Daily Value
  • Calories 220
  • Lipides 5 g
    • Saturated fat  2 g
  • Cholesterol 65 mg
  • Sodium  260 mg
  • Carbs 20 g
  • Protein 24 g


  • 4 cups chopped Gala apples, skin on
  • 2 cups Fresh Cranberries
  • 4 tbsp brown sugar
  • 2 tsp cinnamon
  • 2 500 g pork tenderloins, butterflied (split lengthwise down the middle to open like a book) and pounded to about 1/2 its thickness
  • 1/4 tsp salt
  • 3 tbsp Original Dijon Prepared Mustard
  • Port Sauce (optional)


  1. Turn oven to broil. Mix apples, cranberries, sugar and cinnamon in a bowl. Divide filling in half. Lay tenderloins on a clean work surface and sprinkle with salt. Evenly distribute between the tenderloins, placing it down the center of each. Mix the other one-quarter of filling with along the length of each tenderloin.
  2. Place tenderloins in a roasting pan and broil for 10 min. Remove from oven, reduce heat to 350°F (180 C) and place the remaining filling and water in the bottom of the pan. Roast for 20 to 30 min. or until the rest for 10 min. under tented foil. Check temperature of the meat again; it should rise above 160°F (71°C). Mix remaining filling with 1 cup (250 mL) and place in bottom of the roasting pan, alongside tenderloins.
  3. Slice and serve with fruit compote from the bottom of the pan and Port Sauce, if using.

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