Cranberry Glazed Pork Tenderloin with Jaca

By Jaca Kitchen · · Updated

This cranberry glazed pork tenderloin swaps every spoonful of sugar for Jaca allulose, so you get a sweet-tart, glossy, holiday-worthy glaze with almost none of the sugar. A quick sear plus a short roast keeps the pork juicy and tender, while fresh cranberries, orange, and a touch of Dijon build a bright fall sauce that tastes like it took all afternoon.

This is a Jaca-adjusted, healthier version of the classic. We replaced the brown sugar with Jaca allulose at 2x the amount, so the glaze stays rich and sweet-tart while the sugar count drops to about 5 g per serving.

Ingredients:

  • 1½ lb pork tenderloin
  • 2 cups fresh or frozen cranberries
  • ½ cup orange juice
  • ½ cup Jaca allulose (replaces ¼ cup brown sugar — 2x)
  • 2 tbsp Dijon mustard
  • 2 tbsp olive oil
  • 4 cloves garlic, minced
  • 1 tbsp orange zest
  • 2 tsp fresh thyme, chopped
  • ¼ tsp ground cinnamon
  • 1 tsp salt
  • ½ tsp black pepper

Instructions:

  1. Make the glaze: combine the cranberries, orange juice, Jaca, orange zest, and cinnamon in a saucepan over medium heat. Simmer 8–10 minutes, stirring, until the berries pop and the mixture thickens. Keep warm over low heat.
  2. Preheat the oven to 400°F. Pat the pork dry and season all over with the salt, pepper, and thyme. Heat the olive oil in an oven-safe skillet over high heat until nearly smoking, then sear the tenderloin 2–3 minutes per side until deeply browned.
  3. Add the minced garlic and Dijon to the skillet and cook 1 minute. Pour in the cranberry glaze and return the pork to the pan. Transfer to the oven and roast 15–20 minutes, basting every 5 minutes, until the internal temperature reaches 145°F.
  4. Rest the pork in the skillet 5–7 minutes, then slice into 1-inch medallions and serve with the extra glaze spooned over the top.

Prep time: 15 minutes  |  Cook time: 30 minutes  |  Total: 45 minutes  |  Serves: 4

Swapping the sugar for Jaca allulose keeps this fall favorite sweet-tart and glossy while cutting the sugar to about 5 g per serving — proof you don't have to give up the holiday classics to eat a little better.