Cranberry Marinade for Pork Recipe

Name: Cranberry Marinade for Pork
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces fresh or frozen cranberries; 1/2 cup water; 1 1/2 teaspoons grated orange peel; 3 tablespoons red wine vinegar; 2 tablespoons finely chopped shallots; 1/2 cup packed golden brown sugar; 2 teaspoons salt; 1/2 teaspoon cracked black peppercorns; 1/4 cup vegetable oil; 2 10 ounce pork tenderloins; Salt and freshly ground pepper

Servings: persons

6 ounces fresh or frozen cranberries
1/2 cup water
1 1/2 teaspoons grated orange peel
3 tablespoons red wine vinegar
2 tablespoons finely chopped shallots
1/2 cup packed golden brown sugar
2 teaspoons salt
1/2 teaspoon cracked black peppercorns
1/4 cup vegetable oil
2 10 ounce pork tenderloins
Salt and freshly ground pepper

1
Combine cranberries, water and orange peel in heavy medium saucepan.
2
Bring to boil.
3
Reduce heat and simmer until cranberries burst, stirring occasionally, about 10 minutes.
4
Strain out cranberries and peel and transfer to processor.
5
Puree until smooth.
6
Add vinegar, shallots, sugar, salt and peppercorns and blend well.
7
Gradually whisk in vegetable oil.
8
Cool completely.
9
Pour marinade into large glass baking dish.
10
Add tenderloins; turn to coat.
11
Cover and refrigerate at least 8 hours or overnight, turning occasionally.
12
Preheat oven to 450 degrees F or prepare barbecue (medium high heat).
13
Remove pork from marinade; discard marinade.
14
Roast or grill pork until thermometer inserted into thickest part of tenderloin registers 150 degrees F. Transfer pork to work surface; let stand 5 minutes.
15
Cut pork into 1 inch thick slices.
16
Arrange on platter and serve.

361

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 ounces fresh or frozen cranberries, 1/2 cup water, 1 1/2 teaspoons grated orange peel, 3 tablespoons red wine vinegar, and more.

Yes, Cranberry Marinade for Pork falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cranberry Marinade for Pork

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions