Orange Cranberry Pork Tenderloin

If you’re in the mood for a savory and sweet dinner, Orange Cranberry Pork Tenderloin combines the tangy flavor of cranberries with the sweetness of oranges to create a delicious glaze that complements the tender pork tenderloin.

The combination of the juicy pork tenderloin with the tartness of the cranberries and the freshness of the oranges creates a mouth-watering flavor explosion that will leave you wanting more.

Plus, this dish is also a great source of protein, making it a healthy and satisfying meal.

Be sure to check out my other delicious Winter Recipes!

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Orange Cranberry Pork Tenderloin

Whether you’re hosting a dinner party or just looking for a flavorful meal for yourself, Orange Cranberry Pork Tenderloin is a dish that is sure to impress.

So fire up your oven and get ready to experience the perfect balance of savory and sweet flavors in every bite!

This recipe takes just 10 minutes to prep and 20 minutes to cook.

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It makes 4 servings.

Ingredients:

• 1½ lbs. pork tenderloin, patted dry
• Sea salt and black pepper, to taste
• 2 t. avocado or extra virgin olive oil 
• 1/2 c. orange juice
• 1-1/2 t. Dijon mustard
• 1 T. light brown sugar
• 1 T. fresh rosemary leaves, finely chopped 
• 1/4 c. dried cranberries
• 1 T. unsalted butter

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Tip for butterflying pork tenderloin:

Butterflying pork tenderloin allows it to cook quickly and evenly, making it a simple, easy weeknight meal choice.

To butterfly, place tenderloin on a large piece of plastic wrap on cutting board. Make a slit, cutting lengthwise down the middle, being careful not to cut all the way through.

I find best results are achieved when you cut 2/3 of the way through, leaving 1/3 of the overall thickness of tenderloin.

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Open the tenderloin like a book. Cover with a 2nd sheet of plastic wrap and pound it out with the flat side of a meat mallet or press it out with a rolling pin to an even thickness. 

Directions:

Butterfly pork tenderloin, place in a large bowl and drizzle with oil and season with salt and pepper to taste. Set aside.

Combine orange juice, mustard, brown sugar and rosemary. Set aside.  

Heat a large 12” nonstick skillet over medium-high heat. Add pork tenderloin to hot skillet. Cook 5-6 minutes on first side or until well browned. Flip and cook on 2^nd side 5 minutes more or until just cooked through. Remove tenderloin from pan and place on rimmed cutting board and lightly cover with foil to keep warm.

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Add orange juice mixture to skillet. Add any accumulated meat juices from cutting board. Add cranberries and cook stirring until reduced by half (2-3 minutes. Remove from heat and whisk in butter just until it melts. 

Thinly slice meat and place on serving platter.  Spoon cranberry orange sauce on top and garnish with additional fresh rosemary, if desired. Enjoy! 

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