Roasted Cranberry & Cinnamon Pork Tenderloin

Recipe and photo by Chef Kris Gaudet

Roasted Cranberry & Cinnamon Pork Tenderloin


  • 12 oz       Pork tenderloin (3 oz per person)
  • 2 Tsp       Cinnamon, ground
  • 1 Tbsp     Olive oil
  • 1               Pork tenderloin
  • ½             Onion, finely chopped
  • ½ Tsp      Garlic, finely chopped
  • 4 Tbsp    Cranberry sauce
  • 2 Tbsp    Honey
  • ¼ Cup     Vegetable broth, unsalted


  1. With the rack in the middle position, preheat the oven to 190°C (375°F).
  2. In a bowl, combine the cinnamon and 1 tablespoon olive oil. Brush the tenderloins with the cinnamon oil.
  3. In a large, ovenproof skillet over medium-high heat, brown the tenderloins in the remaining oil. Transfer to a plate and set aside.
  4. In the same skillet, brown the onion and garlic, adding oil as needed, approximately 2 minutes. Return the tenderloins to the skillet, transfer to the oven and roast until pale pink in the centre, 15 to 20 minutes, depending on the meat’s thickness.
  5. Remove from the oven. Tent with aluminum foil and let rest for 5 minutes.
  6. Add the cranberry sauce to pan. Deglaze with honey and vegetable broth.
  7. Slice the tenderloins. Arrange the slices on plates and spoon the cranberry-flavored cooking juices over the pork
  8. Enjoy!

Nutrient Analysis

Calories: 245 KCal

Protein: 24.4 g

Carbohydrates: 18.5 g

Fibre: 1.1 g

Total Fat: 8.1 g

Sodium: 88.7 mg

Phosphorus: 255.04 mg

Potassium: 426.53 mg

Renal Diet Nutrient Analysis

Servings per recipe: 4

Serving size: 132 g

Renal and Diabetic Exchanges

3.5 protein choices
1 carb choice