Pork tenderloin with lingonberry glaze

Main Dish
4 servings
15 min
40 min
Very Easy


Number of serving: 4


1 tablespoon Italian seasoning

1 teaspoon garlic powder

1 teaspoon coarse salt

1/2 teaspoon pepper

1 1/2 to 1 3/4 lb. pork tenderloin

2 tablespoons olive oil


3/4 cup lingonberry preserves

1 tablespoon honey

1 tablespoon sugar

2 teaspoons chopped fresh thyme

1/2 teaspoon coarse salt

6 fresh sage leaves


  • Heat oven to 350ºF. Combine Italian seasoning, garlic powder, 1 teaspoon salt and pepper in small bowl; rub over pork. Heat large skillet over medium-high heat until hot. Add oil; heat until hot.
  • Cook pork 4 to 5 minutes or until browned on all sides. Place in greased 11x7-inch glass baking dish.
  • Combine all glaze ingredients in small saucepan. Bring to a boil over medium heat; boil 5 minutes or until slightly thickened, stirring frequently. Pour over pork.
  • Bake 25 to 30 minutes or until internal temperature reaches 145°F. to 150°F.
  • Remove pork from baking dish; cover loosely with foil. Let stand 10 minutes. Slice across the grain into 1/2-inch pieces.
  • Stir any juices from pork into glaze in pan. Serve over pork.


Pork Tenderloin with Lingonberry Glaze, photo 1Pork Tenderloin with Lingonberry Glaze, photo 2Pork Tenderloin with Lingonberry Glaze, photo 3

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