Roasted Pork Tenderloin with Cranberry-Port Sauce


Here, mustard topped with fresh herbs makes a crisp, flavorful crust on the roasted pork tenderloin that plays well with the juicy sauce.

Roast Pork Tenderloin with Cranberry-Port Sauce
Photo: Greg DuPree
Active Time:
20 mins
Total Time:
35 mins


  • 1 pound pork tenderloin, trimmed

  • 2 tablespoons whole-grain mustard, divided

  • ¼ teaspoon ground pepper, divided

  • teaspoon salt plus a pinch, divided

  • 1 tablespoon chopped fresh rosemary plus 1 teaspoon, divided

  • 1 tablespoon chopped fresh sage plus 1 teaspoon, divided

  • 2 teaspoons chopped fresh thyme

  • 2 tablespoons canola oil, divided

  • 1 cup cranberries, fresh or frozen

  • 1 medium shallot, minced

  • ½ cup low-sodium chicken broth

  • ½ cup port wine (see Tip)

  • 1 ½ teaspoons butter


  1. Preheat oven to 450°F.

  2. Pat pork dry, then brush with 1 tablespoon mustard. Sprinkle with 1/8 teaspoon each pepper and salt. Combine 1 tablespoon each rosemary and sage, along with thyme, on a cutting board. Roll the pork in the herbs, pressing to adhere.

  3. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the pork and cook, turning occasionally and adjusting the heat as necessary, until browned on all sides, about 4 minutes total. Transfer to a rimmed baking sheet. Roast the pork in the oven until an instant-read thermometer inserted in the thickest part registers 145°F, 14 to 18 minutes.

  4. Meanwhile, return the pan to medium heat and add the remaining 1 tablespoon oil and cranberries to the pork drippings. Cook until the cranberries start to soften, about 2 minutes. Stir in shallot and the remaining 1 tablespoon mustard and 1 teaspoon each rosemary and sage. Cook until fragrant, about 1 minute. Stir in broth and port and cook until reduced by half, 2 to 3 minutes. Stir in butter and the remaining 1/8 teaspoon pepper and pinch of salt.

  5. Slice the pork and serve topped with the sauce.


Port wine adds just the right amount of sweetness to counterbalance the tart cranberries in this sauce. Seek one out at the liquor store rather than opting for a cooking version found in the grocery store (they usually have added salt). Opt for either ruby port, which is sweeter, or tawny for a light, oaky flavor.

Nutrition Facts (per serving)

279 Calories
11g Fat
10g Carbs
25g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 279
% Daily Value *
Total Carbohydrate 10g 4%
Dietary Fiber 1g 4%
Total Sugars 4g
Protein 25g 50%
Total Fat 11g 14%
Saturated Fat 2g 10%
Cholesterol 78mg 26%
Vitamin A 115IU 2%
Sodium 363mg 16%
Potassium 571mg 12%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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