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Spicy Cranberry Pork Tenderloin



Adapted from Taste of Home recipe


  • 2 pork tenderloins, about 1 lb each
  • 2 limes
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1 tsp of The Olive Bin's Harissa Olive Oil
  • 12 oz cranberries
  • 2/3 C packed light brown sugar
  • 1 jalapeño, seeded and finely chopped


  1. Preheat oven to 400 degrees F. In two separate bowls, finely grate zest from both limes (about 4 T) and squeeze out juice (about 4 T). Set lime juice aside. Mix half the lime zest with salt and pepper in small bowl; set aside. 
  2. Brush tenderloins with olive oil and place in a nonstick roasting pan, fat side up. Roast for 8 minutes, flip and top with lime zest mixture. Continue roasting until internal temperature of pork measures between 145 degrees F (medium rare) and 160 degrees F (medium), about 20-35 minutes.
  3. Meanwhile, in medium saucepan, mix 1 C water with cranberries, brown sugar, jalapeno, lime juice, and remaining lime zest. Bring to boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until berries burst and juices thicken, about 5 minutes. Set aside.
  4. Transfer pork to carving board and let rest 3 to 5 minutes. Add cranberry sauce to roasting pan and bring to boil over medium heat, scraping up any browned bits in the pan with wooden spoon. Remove from heat, carve pork, and serve with sauce.


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