Grilled Cranberry-Glazed Pork Tenderloin

This Grilled Cranberry-Glazed Pork Tenderloin is a festive and flavorful dish perfect for any occasion. The tartness of cranberries combines with sweet honey and aromatic spices to create a rich glaze that perfectly complements the juicy pork tenderloin. Cooked on the Arteflame grill, this dish has a beautiful sear and a smoky depth of flavor that will impress your guests.

Ingredients

For the Pork Tenderloin:

• 2 pork tenderloins (about 1.5 lbs each)
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika

For the Cranberry Glaze:

• 1 cup fresh or frozen cranberries
• 1/2 cup cranberry juice (unsweetened)
• 1/4 cup honey
• 2 tbsp balsamic vinegar
• 1 tbsp Dijon mustard
• 1 tsp ground cinnamon
• 1/2 tsp ground allspice
• 1/4 tsp ground cloves
• Salt and pepper to taste
• Fresh rosemary for garnish (optional)

Instructions

1. Prepare the Pork Tenderloin

Pat the pork tenderloins dry with paper towels. Rub them with olive oil, then season evenly with salt, pepper, garlic powder, and smoked paprika. Let the pork sit at room temperature while you prepare the glaze and preheat the grill.

2. Make the Cranberry Glaze

In a medium saucepan, combine the cranberries, cranberry juice, honey, balsamic vinegar, Dijon mustard, cinnamon, allspice, and cloves. Cook over medium heat, stirring occasionally, until the cranberries burst and the sauce thickens, about 10-15 minutes. Season with salt and pepper to taste. Remove from heat and set aside.

3. Preheat the Arteflame Grill

Fire up your Arteflame grill and allow the flat cooktop to reach medium-high heat. The even heat distribution of the Arteflame grill is ideal for achieving a perfect sear on the pork tenderloin while keeping it juicy inside.

4. Grill the Pork Tenderloin

Place the seasoned pork tenderloins on the hot grill. Sear each side for about 4-5 minutes until they develop a golden-brown crust. Once all sides are seared, move the tenderloins to a slightly cooler part of the grill and brush them generously with the cranberry glaze.

5. Finish Grilling and Glaze

Continue grilling the pork for another 10-15 minutes, turning occasionally and brushing with more glaze, until the internal temperature reaches 145°F. The glaze will caramelize slightly on the grill, adding a delicious layer of flavor to the pork.

6. Rest and Serve

Remove the pork from the grill and let it rest for 5 minutes to allow the juices to redistribute. Slice the pork tenderloin into medallions and arrange them on a serving platter. Drizzle with any remaining cranberry glaze and garnish with fresh rosemary if desired.

Pairings

• Side: Serve with roasted Brussels sprouts or sweet potato mash. The earthy flavors of these sides complement the sweetness of the cranberry glaze.

• Drink: Pair with a glass of Pinot Noir or a festive cranberry cocktail to enhance the tart flavors of the dish.

• Dessert: Finish with a light dessert like cranberry apple crisp or a simple vanilla panna cotta for a balanced meal.

Tips

• Make-Ahead: The cranberry glaze can be made ahead of time and stored in the refrigerator for up to a week.
• Extra Glaze: Double the glaze recipe if you want extra to serve on the side or to use as a sauce for other dishes.
• Temperature Check: Use a meat thermometer to ensure the pork reaches an internal temperature of 145°F for perfect doneness.

Conclusion

This Grilled Cranberry-Glazed Pork Tenderloin is a show-stopping dish that combines the tartness of cranberries with the savory, smoky flavor of grilled pork. Perfect for holiday meals or special occasions, this recipe will have everyone coming back for seconds!