The holidays call for a show-stopping centerpiece, and this Herb-Crusted Pork Tenderloin with Cranberry Sauce delivers just that. With its flavorful herb crust and a sweet-tart chutney that bursts with seasonal cranberries, this dish is as festive as it is delicious.
Ingredients
For the Pork Tenderloin
- 1 pork tenderloin
- 1 egg white
- ½ cup almond flour
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- Salt and pepper, to taste
For the Cranberry Chutney
- 3 shallots, coarsely chopped
- 1 tablespoon avocado oil
- 1 (12-ounce) bag fresh cranberries
- ½ cup coconut sugar
- ¾ cup orange juice
- 1 tablespoon apple cider vinegar
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Prepare the Pork Tenderloin: Preheat the oven to 400°F (200°C). In a bowl, whip the egg white until slightly frothy. Add the pork tenderloin, tossing to coat, and discard any excess egg. In a separate bowl, mix the almond flour, sage, thyme, salt, and pepper. Sprinkle the mixture over the pork, patting it down to create an even crust.
- Sear and Roast the Pork: Heat a large skillet over high heat and add a splash of oil. Once hot, sear the pork for about 2 minutes on each side, until lightly browned. Transfer the pork to a foil-lined baking sheet and bake for 20 minutes. Remove from the oven, tent with foil, and let rest for 10 minutes before slicing.
- Make the Cranberry Sauce: While the pork cooks, heat the oil in a medium saucepan over medium heat. Add the shallots and cook for 5 minutes, until translucent. Stir in the cranberries, coconut sugar, orange juice, and apple cider vinegar. Cook over medium-high heat until the cranberries burst and the sauce thickens, about 10–15 minutes. Taste and adjust sweetness with an additional tablespoon of coconut sugar, if needed.
- Serve: Slice the pork and serve with a generous spoonful of cranberry sauce. Garnish with fresh herbs, if desired. Enjoy with "Day 4" Wine!