Cranberry Apple Glazed Pork Tenderloin with Rosemary

Move over turkey — this one’s stealing the spotlight! Juicy pork tenderloin meets a tangy-sweet cranberry apple glaze that’s bursting with holiday flavor. It’s elegant, effortless, and makes your whole RV smell like Thanksgiving and Christmas had a delicious little love child.

Ingredients

• 2 pork tenderloins (about 2 lbs total)
• 1 tablespoon olive oil
• Salt and black pepper to taste
• 1 teaspoon dried rosemary (or 1 tbsp fresh)
• 1/2 cup apple juice or apple cider
• 1/2 cup cranberry sauce (homemade or canned, no judgment)
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon brown sugar or honey
• 1 apple, sliced thin
• 1/4 cup dried cranberries (optional, for garnish)

Instructions

1. Sear the pork:
   Heat olive oil in a large skillet or Instant Pot on Sauté. Season pork with salt, pepper, and rosemary, then sear on all sides until golden brown.
2. Make the glaze:
   In a small bowl, whisk together apple juice, cranberry sauce, vinegar, Dijon, and brown sugar. Pour over the pork.
3. Cook:
   • Oven method: Roast at 400°F for 20–25 minutes or until internal temp hits 145°F.
   • Instant Pot: Pressure cook on High for 5 minutes, natural release 10 minutes.
4. Reduce the glaze:
   Transfer pork to a cutting board and simmer the pan juices until slightly thickened. Add sliced apples and let them caramelize a bit in that glaze—oh yes, we’re fancy now.
5. Serve:
   Slice the pork and spoon that ruby-red glaze over top. Garnish with apple slices, dried cranberries, or a sprig of rosemary if you’re feelin’ extra.

RVD Signature Twists:

• Bourbon-Maple Glaze: Add a splash of bourbon and swap brown sugar for maple syrup.
• Holiday Heat: Stir in a pinch of chili flakes or chipotle for sweet-spicy magic.
• Applewood Campfire Style: Wrap tenderloin in foil with sliced apples and cook on the grill over indirect heat.