Cranberry Apple Pork Tenderloin
Cranberry Apple Pork Tenderloin
Herd and Grace
2 People
15 minutes
15 minutes
Bring a touch of seasonal flavor to your table with our Ibérico Pork Tenderloin with Cranberry Apple Compote! Featuring perfectly seared, tender Campo Grande Ibérico pork paired with a sweet and tangy cranberry apple compote, finished with warm hints of cinnamon and fresh herbs. A beautiful balance of savory and sweet, perfect for holiday gatherings or an elevated dinner at home.
Ingredients
Pork
- 6 oz Campo Grande Ibérico Pork Tenderloin (solomillo) (170 g)
- 1 tsp olive oil (5 g)
- ½ tsp kosher salt (2 g)
- ¼ tsp cracked black pepper (1 g)
- ¼ tsp ground cinnamon (optional) (1 g)
- Optional: 1 sprig fresh thyme or rosemary (1 g)
Cranberry Apple Compote
- ¼ cup fresh or frozen cranberries (30 g)
- ½ small apple, peeled and diced (60 g)
- 2 tsp brown sugar (8 g)
- 1 tbsp apple cider or water (15 g)
- ½ tsp apple cider vinegar (2 g)
- Pinch of ground cinnamon (optional)
- Pinch of salt
- 1 tsp unsalted butter (to finish) (5 g)
Optional Garnish & Accompaniments
- Roasted fingerlings or parsnip purée
- Microgreens, fried sage leaves, or thyme
- Pan sauce (from pork juices + splash of cider or stock)
Directions
Pork Cooking Method
Prep: Rub pork with oil, salt, pepper, and cinnamon. Let sit 15 minutes.
Cook:
Sear in hot pan for 2–3 minutes per side.
If thicker than 1.5 in (4 cm), finish in 375°F (190°C) oven for 4–6 minutes, or until internal temp is 140°F (60°C).
Rest: Let rest 5–7 minutes, then slice into medallions.
Cranberry Apple Compote
Combine cranberries, diced apple, brown sugar, cider, vinegar, cinnamon, and salt in a small saucepan.
Simmer gently for 8–10 minutes until cranberries pop and apples soften.
Off heat, stir in butter and adjust seasoning (sugar, vinegar, salt) to taste.
Plating
Spoon warm compote onto plate.
Fan pork slices over or beside.
Drizzle with pan juices or garnish with herbs for color and lift.