Pork Tenderloin with Cranberry Rosemary Sauce arranged on a white rectangular platter with rosemary garnish

Brined Pork Tenderloins with Cranberry Rosemary Sauce

If you’re starting to plan your Thanksgiving and Christmas gatherings, and you’re thinking you might want something other than turkey or ham this year, I have a simple and delicious alternative. These mouth-watering Brined Pork Tenderloins with Cranberry Rosemary Sauce are a wonderful main dish for the holiday season and are easy to prepare. The brining infuses the tenderloins with flavor and while they brine for 2-4 hours you can handle the preparations for the rest of the meal.

To make the brine, you’ll use water, maple syrup, salt, peppercorns, and rice vinegar. I used Marukan Genuine Brewed Rice Vinegar. After they brine, these cook quickly, so make sure you have everything in place, and you plan ahead on when to make these so that they don’t get cold before you serve them. Prepping holiday meals properly is all about timing! In fact, that’s probably the trickiest part. That and … dish washing!

Get more gluten-free holiday recipes.

Pork Tenderloin with Cranberry Rosemary Sauce arranged on a white rectangular platter on a dark blue table with dark background

5 from 1 vote
Pork Tenderloin with Cranberry Rosemary Sauce arranged on a white rectangular platter with rosemary garnish
Print Recipe

Gluten-Free Brined Pork Tenderloins with Cranberry Rosemary Sauce

Prep Time30 mins
Cook Time20 mins
Brining time2 hrs
Total Time2 hrs 50 mins
Course: Main Course
Cuisine: American
Servings: 8 servings
Calories: 349kcal
Author: Gluten Free & More


  • 2 cups water
  • ½ cup Marukan Genuine Brewed Rice Vinegar
  • ¼ cup pure maple syrup
  • 2 tablespoons kosher or fine sea salt
  • 1 teaspoon whole black peppercorns
  • 2 pork tenderloins (about 1½ pounds each)
  • 4 sprigs fresh rosemary plus 1 teaspoon minced rosemary
  • 2 tablespoons vegetable oil
  • ¼ cup red wine
  • 1 can whole berry cranberry sauce


  • Combine the water, vinegar, maple syrup, salt, and peppercorns, stirring, until the salt dissolves. Place the pork tenderloins in a large food storage bag, add the brine, and 4 rosemary sprigs. Refrigerate for 2-4 hours. Remove from refrigerator, discard the brine, and dry off the tenderloins.
  • Preheat the oven to 400°F. Pour oil into a large oven-proof skillet and heat over medium-high heat. Add the tenderloins and sear on all sides, about 5 minutes. Put in the oven and roast for 10-15 minutes or until an instant-read thermometer reaches 140°F (the pork will come up to 145°F as it rests). Transfer the tenderloins to a cutting board and cover loosely with foil. Let rest for 10 minutes.
  • Place the skillet back on the stove over medium-high heat. Stir in the minced rosemary, cooking until fragrant. Add the wine and cook until reduced by half. Lower the heat to medium-low, add the cranberry sauce, and cook, stirring, until the cranberry sauce has loosened and is more liquified.
  • Slice the pork and top with the cranberry sauce.


Nutrition Facts
Gluten-Free Brined Pork Tenderloins with Cranberry Rosemary Sauce
Amount Per Serving
Calories 349 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 3g15%
Trans Fat 0.5g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 111mg37%
Sodium 1840mg77%
Potassium 723mg21%
Carbohydrates 27g9%
Fiber 1g4%
Sugar 22g24%
Protein 36g72%
Vitamin A 29IU1%
Vitamin C 1mg1%
Calcium 30mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Brined Cranberries Holiday Marukan Pork Rosemary
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