Cranberry Roast Pork Tenderloin Recipe
Macros per serving:
• 215 Calories
• 5g of Fat
• 34g of Protein
• 5g of Net Carbs
Servings Prep Time
10 15minutes
Cook Time
1 1/2hours
Servings Prep Time
10 15minutes
Cook Time
1 1/2hours
  • 1 (4-pound) boneless pork tenderloin
  • 2 cups fresh cranberries
  • 1 small yellow onion (diced)
  • 1/2 cup chicken broth
  • 1 cup unsweetened cranberry juice (divided)
  • 1/3 cup So Nourished powdered erythritol
  • 6 whole black peppercorns
  • 4 allspice berries
  • 4 whole cloves
  • 1 (4-inch) cinnamon stick
  • salt and pepper
  1. Preheat the oven to 450°F.
  2. Season the pork on all sides with salt and pepper then place fat-side-up in a roasting pan.
  3. Sprinkle the cranberries and onion around the pork.
  4. Whisk together the chicken broth and ½ cup cranberry juice then pour it over the pork then place in the oven.
  5. Reduce the oven temperature to 350°F and cook for 15 minutes.
  6. Pour the remaining cranberry juice into a small saucepan.
  7. Stir in the powdered erythritol, peppercorns, allspice berries, and cloves then add the cinnamon.
  8. Bring to a boil and stir until the powdered erythritol dissolves.
  9. Cook until the mixture reduces to about ¼ cup, about 8 to 10 minutes, then strain and set aside.
  10. When the 15 minutes is up, brush the pork with the cranberry glaze.
  11. Roast for about 1 ½ hours (until it reaches an internal temperature of 145°F), basting with the cranberry glaze every 20 minutes or so.
  12. Remove the pork to a cutting board and let rest, covered loosely with foil, for 10 to 15 minutes before slicing to serve.