Sticky pork with cranberries

Contains pork – recipe is for non-Muslims only
Use up leftover Christmas cranberry sauce in this quick pork braise, lovely with a dollop of mash

  • Prep:15 mins
    Cook:25 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 281
  • fat 11g
  • saturates 3g
  • carbs 14g
  • sugars 11g
  • fibre 1g
  • protein 31g
  • salt 0.43g


  • 1 tbsp plain flour
  • 500g pork tenderloin, sliced into steaks
  • 1 tbsp oil
  • 2 red onion, cut into wedges
  • 400ml chicken stock
  • 4 tbsp cranberry sauce
  • 1 tbsp honey


Make it with beef
Use 500g sliced rump steak instead of the pork and white onions instead of red. Then stir through 2-3 tbsp of horseradish sauce instead of the cranberry sauce.


  1. Season the flour and dust the pork slices. Heat the oil in a large frying pan, then cook the pork for 3-4 mins each side until browned and cooked through. Transfer to a plate and set aside.

  2. Add the red onion wedges to the pan and fry for 5-8 mins until soft and starting to turn golden. Stir in the stock, cranberry sauce and honey and simmer for 10 mins. Return the pork with any resting juices and gently cook for 1-2 mins until hot through. Serve with some mash or jacket potatoes and vegetables.

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