Cranberry Orange Pork Tenderloin Recipe
Are you looking for a delicious pork recipe that’s sure to surprise and delight your guests? Look no further than this scrumptious Cranberry Orange Pork dish! This hearty entree is sure to be the talk of any dinner party, with its fragrant citrus flavors complimented by sweet cranberries. Not only does it look stunningly beautiful on the plate, but it is also easy to prepare.
Plus, it won’t take up too much of your time or precious kitchen resources. You owe it to yourself (and your taste buds!) Give this fantastic recipe a try!
Butterflied Cranberry Orange Pork Tenderloin
- 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
- 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 2nd 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.
- 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!
Tip: 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. 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.