Skip to main content

Print This Recipe

Broiled Pork Tenderloin with Cranberry-Mustard Sauce

  • Servings:

    Serves 4 as an appetizer
  • Prep Time:

    20 minutes
  • Cook Time:

    30 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
Broiled Pork Tenderloin with Cranberry-Mustard Sauce


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 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