Cranberry Glazed Pork Tenderloin (Gluten Free)

This pork tenderloin is a delightful meal perfect for the holidays or all winter long. Oven-roasted and glazed with a wine and cranberry sauce, it is festive, fun, and delectable.

📝 Ingredients

• 2 (1 lb) pork tenderloins
• 1 medium onion, peeled and cut thickly into 6 slices
• 8 to 10 carrots, trimmed and cut into 1-inch-thick pieces
• 3 tbsp organic olive oil
• 1 cup cranberry sauce, homemade or canned whole berry
• 1/2 cup dry white wine or dry vermouth, chicken stock or water
• 1 tbsp dried rosemary leaves
• Kosher salt and freshly ground black pepper
• 1 tbsp butter

👨‍🍳 Instructions

1. 1Set a rack in the center of the...: Set a rack in the center of the oven and preheat to 400°F.
2. 2In a 9x13-inch baking pan, place the onion...: In a 9x13-inch baking pan, place the onion slices in the bottom, arranging them in two lines of 3 slices running the length of the pan, creating a “rack” for the pork. Scatter the carrots around the onions and drizzle everything with a little of the olive oil. Sprinkle with salt and pepper.
3. 3Meanwhile, in a small mixing bowl, combine the...: Meanwhile, in a small mixing bowl, combine the cranberry sauce, wine and rosemary. Whisk until smooth. Set aside.
4. 4Place the two tenderloins on top of the...: Place the two tenderloins on top of the onions, one on each line (not touching) and brush more olive oil over the pork. Pour the cranberry sauce mixture evenly over both tenderloins. Sprinkle the pork with salt and pepper.
5. 5Place the pork in the oven and roast...: Place the pork in the oven and roast for 18 to 25 minutes or until the pork registers 142°F to 145°F on an instant read thermometer. If they are large tenderloins, they will take longer to come to temperature. Remove from the oven and baste with pan juices then transfer the tenderloins to a cutting board and let rest for 15 minutes, tented loosely with foil.
6. 6Transfer the carrots and onions to a serving...: Transfer the carrots and onions to a serving bowl. Cover to keep warm. Strain the pan juices through a sieve set over a saucepan and bring to a boil over medium-high heat. Reduce the heat to medium and continue boiling until reduced and a little thicker, about 5 minutes.
7. 7Turn the heat off, add the butter, and...: Turn the heat off, add the butter, and whisk until fully melted and blended together. The small amount of butter makes a smooth sauce, adding richness and mellowing the acidity of the wine and cranberries. Keep the sauce warm.
8. 8Cut the pork into 1 to 1- 1/2-inch...: Cut the pork into 1 to 1- 1/2-inch thick slices and arrange on warmed serving plates. Pour some of the reduced pan juices over the top of the pork. Serve with roasted carrots and onions. Pass additional sauce at the table.