Pork tenderloin with gingered cranberries

SmartPoints® value per serving
Total Time
45 min
10 min
35 min
Nothing complements pork tenderloin quite like gingered cranberries. This recipe is put over the top since the pork is flavored with Worcestershire sauce before roasting, while the cranberries are cooked down with red wine, orange juice, ground cinnamon, and fresh ginger. It's the perfect balance of savory, sweet, and citrusy that will cause you and your guests to keep reaching for more. Dried cranberries, sweetened and unsweetened, are readily available in most supermarkets. Sweetened cranberries are best for this recipe, as it nicely offsets the ginger and cinnamon. Serve with lightly dressed mixed greens or sautéed spinach alongside to complete the meal.


Uncooked lean pork tenderloin

1 pound(s), trimmed

Cooking spray

1 spray(s)

Worcestershire sauce

2 tsp

Black pepper

½ tsp, cracked

Table salt

¼ tsp

Red wine

4 fl oz, dry

Orange juice

½ fl oz

Dried cranberries

½ cup(s)

Ground cinnamon


Ginger root

½ tsp, peeled and minced


  1. Preheat oven to 425°F.
  2. Place pork in a 13 x 9-inch baking pan coated with cooking spray. Drizzle with Worcestershire sauce; sprinkle with pepper and salt. Bake at 425°F for 25 to 30 minutes or until a meat thermometer inserted into thickest portion of pork registers 160°F. Let stand 5 minutes.
  3. Combine red wine and next 3 ingredients in a small saucepan; bring to a boil. Boil, uncovered, 5 minutes, stirring frequently. Remove from heat; stir in ginger. Spoon sauce over pork. Yield: 4 servings (3 ounces pork and about 2 tablespoons sauce).