Winter Cranberry Baked Pork Tenderloin
TOTAL TIME40 mins
SKILL LEVELIntermediate
SERVINGS6
About this RecipeA cozy winter dish featuring Smithfield pork tenderloin baked with cranberries, onions, and herbs—simple, seasonal, and full of flavor.
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Ingredients
Gather Ingredients from the list below 1 cup Low sodium chicken stock 1 tsp. Dried thyme 1/8 tsp. Ground nutmeg to taste Salt to taste Pepper 1 cup Yellow onion, sliced 3/4 cup Cranberries
Gather Ingredients from the list below
Directions
1.
Preheat the oven to 350ºF.
2.
Place a large piece of aluminum foil onto a baking sheet.
3.
Set the pork tenderloin in the center of the foil and season it with thyme, nutmeg, salt, and pepper.
4.
Sprinkle the onions and cranberries evenly over the tenderloin.
5.
Pull up the sides of the foil to create a pouch, but do not seal it yet.
6.
Pour the chicken stock over the tenderloin.
7.
Bring all the edges of the foil together and seal them by folding down, making sure the pouch is closed but not too tightly wrapped.
8.
Bake the foil-wrapped tenderloin at 350ºF for 30 minutes.
9.
Remove the baking sheet from the oven and let the foil pouch stand for 5 minutes before opening.
10.
Carefully open the foil, remove the tenderloin, and slice it into 1 1/2-inch thick pieces.
11.
Arrange the sliced tenderloin on a serving platter and spoon the onion-cranberry compote with its juices over the top to serve.
