A delightful pork tenderloin recipe featuring a tangy cranberry glaze, perfect for festive occasions.
Preheat your oven to 375°F.
Ensure your oven is fully preheated before placing the dish inside for even cooking.
In a mixing bowl, combine the ground cinnamon and 1 tablespoon of olive oil.
Mix thoroughly to evenly distribute the cinnamon flavor.
Rub the cinnamon oil mixture over the pork tenderloins. Season with salt and pepper if desired.
Ensure the pork is evenly coated for consistent flavor.
Heat the remaining olive oil in an oven-proof skillet over high heat. Sear the pork tenderloins until browned on all sides. Remove and set aside.
Searing locks in the juices and adds a rich flavor to the pork.
In the same skillet, sauté the chopped onion and minced garlic until softened. Add more oil if necessary.
Stir frequently to prevent burning and ensure even cooking.
Add the cranberries and honey to the skillet. Stir and bring to a boil.
Adjust the sweetness by adding more honey if desired.
Return the pork tenderloins to the skillet, spooning the cranberry mixture over them. Transfer the skillet to the oven and cook for 15-20 minutes, or until the pork reaches an internal temperature of 145°F.
Use a meat thermometer to ensure the pork is cooked to the correct temperature.
Remove the skillet from the oven, cover with aluminum foil, and let the pork rest for 5 minutes.
Resting allows the juices to redistribute, making the pork tender and juicy.
Slice the pork tenderloins and serve with the cranberry glaze spooned over the top.
Garnish with fresh herbs like parsley for a pop of color and added flavor.
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