Quick Recipes and Easy

Cranberry Pork Tenderloin

Here’s a unique and very tasty way to prepare pork tenderloin. In the past I had always cooked pork tenderloin either by roasting in the oven or by rotisserie over the grill. Then my wife came up with the thought of cooking it in a skillet stove-top style. Somehow we both came up with cranberry as the base to cook it in. Then through several dinner preparations we arrived at this finished recipe. This is a very simple dish to make, but wow does it taste fantastic. And what an simple way to impress dinner guests with an elegant meal.


1 pork tenderloin pkg (two whole pieces in a pkg)
1 tbs olive oil
2 cloves of garlic minced
2 16 oz cans of Ocean Spray® Whole Berry cranberry sauce
1 cup dry red wine (we use a pinot noir)
1 tsp kosher salt
1/2 tsp fresh ground pepper
1/4 tsp ground ginger

In an iron skillet heat up the olive oil over medium heat. Add the minced garlic and cook for a minute. Now remove the pork tenderloin from its package and discard the juice. Place the two pieces of tenderloin in the skillet and brown on all sides. This should only take about 5 minutes. When they’re all browned up add the cranberry sauce and the wine. You’ll need to break up the cranberry sauce with a spoon or knife, and then stir it to mix in with the wine. Once the sauce is a excellent consistency start to spoon it over the tops of the tenderloins. Do this for about 10 minutes and then turn the tenderloins over 180º. Start spooning the sauce again and cook for another 7-12 minutes, depending on the thickness of your tenderloins.

You want an internal temp of 160ºF. When the meat is done remove both pieces from the skillet and cover loosely with aluminum foil. While the meat rests, add the salt, pepper, and ginger to the sauce in the skillet, turn up the heat to med/high and cook for about ten minutes, until the sauce is a nice thick consistency. Cut the tenderloins into about 1/2″ slices and cover lightly with some sauce. Serve the remaining sauce in a gravy boat so each of your diners can add as much as they like.

After realizing how much of their family’s meals were made up of pre-packaged, pre-made foods, Jack and his wife chose to make cooking part of their family recreation and no longer a chore. Together with his family, Jack has called on his experience as a professional cook from about 20 years ago and makes all kinds of fantastic family dishes, ranging from the very simplistic to the very extravagant. Jack now publishes daily recipe’s and cooking tips on his blog

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