62 Reviews of Pork Tenderloin With Balsamic-Cranberry Sauce

From: mickie49

On Jun 3, 2003

My family loved the flavorcombination of the sauce, but were not crazy about the texture of the whole berries. The second time, I used the canned cranberry jell and the went wild! A definite keeper! Thanx, Mean Chef.

From: DDW

On Sep 14, 2003

We love cranberries with pork and the flavor was really good. I made 2 (1.10lb) tenderloins and it took a lot longer than 10 minutes (I did use a thermometer) so take note if you do more than one piece of pork. Since I made more meat I doubled the sauce recipe which turned out great. I was a bit dissappointed that you can't taste the balsamic vinegar like I had hoped. Along with it I made garlic mashed potatoes and used sauce on them too, and roasted zuchinni. It was an enjoyable meal.

From: Lorac

On Mar 20, 2003

The flavor of browned and roasted pork with fresh rosemary, cranberry and balsamic vinegar are combined by Mean Chef to produce a wonderfully thick dense sauce. The whole cranberry and onions added texture. The layering of flavors was so well balanced that no one ingredient domminated the rest. A very easy to make main dish.

From: Bobbie

On Oct 10, 2007

Very easy and very good. The ingredients really make you scratch your head! But they blend together beautifully. The pork tenderloin package I had weighed a good 2 pounds — so I decided to triple the sauce. I'm glad I did. But I know you can't always just start doubling and tripling herbs and spices. I think the rosemary might have been a tad too much. But I like rosemary so it wasn't a problem. However, the next time I make this, when making multiple batches of the sauce, I'll cut back a good bit on the rosemary. The roasting time for the pork was pretty much right on — I may have added about 5 minutes to it. But I thought the sauce was a little on the thin side, so I did cook it about 15 minutes and it cooked down into a very wonderful, rich sauce. I'm excited to have this recipe and look forward to serving it many times to come.

From: Malriah

On Jun 26, 2003

Another winner from the kitchen of Mean Chef. When I told the BF what I was making for dinner, he wrinkled his nose up in the typical "eeww" fashion. Once this was on his plate and he tasted it, his eyes lit up and he said "wow, this is really good." The directions are very easy to follow and the sauce is heavenly. My vote goes for whole berry sauce but I think it would be good either way. I was thinking about making a batch of the sauce and trying it on turkey sammiches or using it to baste a ham. Thanks for another great recipe!

From: debbillem

On Mar 15, 2003

This pork smelled wonderful cooking and the sauce was delicious too but it was too much to be served over the pork. Another time I would use the jellied cranberry I make myself rather than whole berry. I followed the directions exactly as written.

From: Pearlsb4swine

On Sep 28, 2003

We loved it. It was a terrific accompaniment to our pork tenderloin. Sweet baboo thought that it was a little herby, so we strained them out before serving. Otherwise followed the recipe exactly.

From: MarieAlice

On Nov 9, 2006

I made this tonight. I was a bit worried after reading the review about the meat having no flavour, so I stabbed it all over and inserted little slivers of garlic into the holes prior to seasoning it with salt and pepper and browning it. Otherwise I did everything exactly as required in the recipe. We were rewarded with a very moist and tender tenderloin full of flavour. The Sauce was wonderful. We both really enjoyed this recipe and I will make it again. Thanks!

From: LizP

On Sep 9, 2009

I will never make another pork roast. This was absolute perfection. The only change I made was to use thyme rather than rosemary. Outstanding dish!

From: TasteTester

On Oct 6, 2007

I served this last night and it was a big hit. The sauce was absolutely delicious — I used the canned whole cranberries, but flattened them in the pan while making the sauce. It made a great texture, and my kids, who usually don't like cranberries, didn't even know they were in there. In fact, they raved about the sauce. As another reviewer suggested, I also placed slivers of garlic into the pork tenderloin before baking. This is a great recipe, and I will be making it over and over again. Thanks Nimz!!