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Broiled Pork Tenderloin with Cranberry-Mustard Sauce

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Servings: Serves 4

Cook Time: 30 minutes

Prep Time: 20 minutes


1 each (1 1/4 to 1 1/2 lb.) Pork tenderloin, in one piece
2 teaspoons Olive oil
1/4 teaspoon sea salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
1/2 lb frozen or fresh cranberries, about 2 cups
2/3 cup sugar
1/2 cup cider, or apple or orange juice
3/4 teaspoon dried thyme
3 tablespoons grainy dijon mustard


1. Preheat broiler. Position the rack so that the top surface of the meat will be about 4 to 5 inches from the heat source.
2. Rub tenderloin with oil and season with salt and pepper, then place on a rack in a shallow pan. Broil pork for 10 minutes, turn over, and broil another 10 minutes. Remove from oven and let rest 5 minutes.
3. While the pork cooks, place cranberries in a medium saucepan. Add sugar, cider or juice, and thyme. Bring to a boil over medium-high heat, then lower to medium and simmer, stirring often, until the cranberries start to pop, about 5 to 7 minutes. Transfer sauce to a bowl and stir in the mustard. Set aside to cool slightly.
4. When tenderloin has rested, transfer to a board and cut into 1/4- to 1/2-inch-thick slices. Arrange slices on 4 plates, spoon some cranberry sauce on each plate, and serve, with any extra sauce in a bowl on the side.
Source: Hannaford fresh Magazine, November - December 2011

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 320 kcal (16%)
Calories from Fat 54 kcal (0%)
Total Fat 6 g (9%)
Saturated Fat 2 g (7%)
Cholesterol 90 mg (30%)
Sodium 460 mg (19%)
Total Carbohydrates 37 g (12%)
Dietary Fiber 3 g (12%)
Protein 30 g (50%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a

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