Skip Navigation LinksHome > May 2012 - Volume 6 - Issue 2 > Cranberry-Glazed Pork Tenderloin
HEART Insight:
doi: 10.1097/01.HEARTI.0000414789.15125.da
Departments: The Hungry Heart: Hearty Dinners

Cranberry-Glazed Pork Tenderloin

Free Access
Article Outline
Collapse Box

Author Information

This recipe is brought to you by the American Heart Association's Patient Education program. Recipe copyright © 2008 by the American Heart Association. Look for other delicious recipes in American Heart Association cookbooks, available from booksellers everywhere, and at

Serves 4: 3 ounces pork and 1½ tablespoons cranberry-orange sauce per serving

Figure. No caption a...
Image Tools

Create a comforting dinner treat with this delicious pork tenderloin. The mouthwatering cranberry-orange sauce makes every bite special.

Back to Top | Article Outline


Cooking spray

1 1-pound pork tenderloin, all visible fat discarded

1 teaspoon garlic powder

½ teaspoon salt-free lemon pepper

⅔ cup canned whole-berry cranberry sauce

⅓ cup low-sugar orange marmalade

¼ teaspoon ground cinnamon

Back to Top | Article Outline


Preheat the oven to 450°F. Lightly spray an 11×7×2-inch baking pan with cooking spray. Put the pork in the pan. Tuck the narrow end of the pork under to allow even cooking. Sprinkle with the garlic powder and lemon pepper. Using your fingertips, gently press the seasonings so they adhere to the top and sides of the pork. Roast for 15 minutes. (The pork will not be done at this point.)

Meanwhile, in a small bowl, stir together the cranberry sauce, marmalade, and cinnamon. Measure ¼ cup plus 2 tablespoons of the mixture into another small bowl; set this smaller portion aside to use as the sauce when serving the pork.

When the pork has roasted for 15 minutes, remove it from the oven. Spoon the larger portion of the cranberry mixture over the pork.

Reduce the oven temperature to 350°F. Roast the pork for 30 to 35 minutes, or until an instant-read thermometer inserted in the thickest part registers 155°F. Remove the pork from the oven and loosely cover with aluminum foil. Let the pork rest for 10 minutes before slicing. Serve topped with the reserved sauce.

Back to Top | Article Outline

Nutrition Analysis

(per serving)

Calories 217

Total Fat 3.0 g

Saturated Fat 1.0 g

Trans Fat 0.0 g

Polyunsaturated Fat 0.5 g

Monounsaturated Fat 1.0 g

Cholesterol 58 mg

Sodium 56 mg

Carbohydrates 26 g

Fiber 1 g

Sugars 18 g

Protein 21 g

Back to Top | Article Outline

Dietary Exchanges

3 very lean meat

2 carbohydrate

© 2012 American Heart Association, Inc.