If you’re looking for a fun way to use up a bit of leftover Cranberry Sauce, this easy and fast Pork Tenderloin with Caramelized Onion Cranberry Compote is it. Of course, you can make it anytime, but it is perfect for after Thanksgiving when you *might* already have a little Cranberry Sauce on hand. Don’t we all usually have a little, or maybe even a lot?

Pork Tenderloin with Caramelized Onion & Cranberry Compote

If you have no cranberry sauce, you’re not stuck. Think about riffing on this by using a little good tart jam of another flavor; after all, cranberry is really just jam. I think apricot or blackberry would be particularly good.

About Pork Tenderloin with Caramelized Onion Cranberry Compote:

Pork tenderloin is such a nice choice for dinner. It’s just a little special. The sauce, though? It steals the show. The caramelized onions, a touch of balsamic vinegar, and the cranberry sauce together have a sweet-and-sour vibe, and you’ll find yourself using the tenderloin as a vehicle to scoop up every last drop of that luscious, saucy compote.

I originally made this recipe from a November 1998 Bon Appétit, and over the years. I simplified the cooking method and changed it up just a little – it has the same ingredients, but caramelizing those onions is a game-changer when it comes to flavor, and I went a little lighter on the rosemary.

What to Serve with Your Pork Tenderloin:

BA suggests serving with roasted squash, corn muffins, and boiled green beans with orange zest, and ending with vanilla ice cream topped with warm chestnuts in syrup.

Odd choices, I thought. I’d be more likely to go with sweet potatoes (probably leftover from the same holiday where I served the cranberry sauce) and something like Brussels sprouts, maybe roasted at the same time as the pork tenderloin.

Just half the Brussels, toss in a little oil, sprinkle with salt, and lay them out on a sheet pan. If you put them in at the same time as the tenderloin, they’ll be done about the same time as the pork tenderloin is done resting. Stir them and turn them about 1/2 way through the 25-minute cook time.

I’ve made this recipe many times over the years – you’ll see I’ve just served it with mashed potatoes and broccoli, too, in the above photo!

Pork Tenderloin with Caramelized Onion & Cranberry Compote

Making Pork Tenderloin with Caramelized Onion Cranberry Compote:

Brown the tenderloin on all sides, then transfer it to a pan and bake it off. In the photos, Don’t wash the pan you’ve browned the tenderloin in – you’ll use it to make the sauce.

In some of the photos, I went to 160 degrees, and as it rested, it went up to about 165, which left it thoroughly cooked and still juicy. In others, I cooked it for less, to 155, so the meat has just a bit of a rosy hue. Use your thermometer to get to your perfect temperature.

Now for the sauce. While the tenderloin is roasting, and using the pan you’ve browned the tenderloin in, cook the onions slowly. They’ll pick up all that flavor and turn golden and luscious. Then add the rest of the sauce ingredients and reduce until the color deepens and the sauce is jammy. At the end, don’t forget to toss in any juices from the pork cooking and resting!

If You like this Recipe You Might Also Like:

You might want to check out my Menu for Dishes made with Pork to see all my pork entrees in one place. In the meantime:

• Apple & Sausage Stuffed Pork Tenderloin: Stuffing plain old grocery pork tenderloin transforms this cut into something special:

Apple & Sausage Stuffed Pork Tenderloin

• Spice Rubbed Pork Tenderloin: Another family favorite for fall or spring – this simple pork tenderloin has dried cranberries and rhubarb in the sauce.

Spice Rubbed Pork Tenderloin – Rhubarb Cranberry Compote

Saving Money on Pork Tenderloin with Caramelized Onion Cranberry Compote:

Using up leftovers is one of the best ways to save money; they’re the most expensive food in the house. You paid for them, transported them, cooked them, and stored them, so that’s not just money invested; it’s time. And while I mentioned you can replace cranberry sauce with a good jam, cranberry sauce is infinitely less expensive.

As far as the pork, you’ll likely find pork tenderloin on sale during the fall and multiple times during Holiday Shopping Weeks. Because tenderloin is almost always packaged these days be producers, I’ve got a little strategy on how to buy on sale and apply coupons. See my post on How to Buy & Prep a Tenderloin for more information. Make sure to look at it if you’re thinking about buying a beef tenderloin for Christmas or New Year’s, too.

Pork Tenderloin with Caramelized Onion & Cranberry Compote

Pork Tenderloin with a Caramelized Onion & Cranberry Compote

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• Author: adapted from Bon Appetit
• Prep Time: 5 minutes
• Total Time: 40 minutes
• Yield: 3 to 4 servings 1x
• Category: Main Dish
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 1/2 tablespoons butter
• 1 8- to 10-ounce pork tenderloin
• salt & pepper to taste
• 1/2 thinly sliced onion
• 1 teaspoon chopped fresh rosemary or 1/4 teaspoon dried
• 1/2 cup canned low-salt chicken broth
• 1/2 cup whole berry cranberry sauce
• 1 tablespoon balsamic vinegar

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Instructions

Preheat oven to 450°F.

Melt 1/2 tablespoon butter in heavy large ovenproof skillet over medium-high heat. Sprinkle pork with salt and pepper. Sear pork on all sides. Transfer to an oven-proof plate or dish and roast until a thermometer inserted into the center registers 155 to 160 degrees F, about 15 to 20 minutes.

Meanwhile, melt remaining 1 tablespoon butter in the skillet over medium-high heat. Add onion and rosemary; sauté until onion softens and begins to pick up color, about 10 to 15 minutes. Add broth, cranberry sauce and vinegar and whisk until cranberry sauce melts, about 2 minutes. Bring to a boil and cook until the sauce has reduced enough to coat the spoon thickly, about 6 minutes. Season with salt and lots of pepper.

When pork is finished, transfer pork to work surface. Scrape any juices from baking pan as well as any juices given off by the resting tenderloin to the cranberry mixture. Slice pork and serve with sauce.

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I’m posting Pork Tenderloin with Caramelized Onion & Cranberry Compote at Fiesta Friday, hosted by Laurena @ Life Diet Health and Trupti @ My Culinary Saga.