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Cranberry Orange Pork Tenderloin Recipe

By Lori, Last updated on March 9, 2022
The links in the post below may be affiliate links. Read the full disclosure.

Cranberry Orange Pork Tenderloin Recipe

If you are searching for a new main dish, give this Cranberry Orange Pork Tenderloin recipe a try.

Red wine beside a CranberryOrangePork Tenderloin on a plate

I thought that this recipe could make a great Sunday dinner or even one of your holiday meals. It might be something I’d make with my family for Christmas Eve. Keep reading and maybe, you’ll also love this new recipe!

We have affiliate relationships which means we may earn a small referral commission at no additional cost to you if you shop using our affiliate links.

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  • 1 Tips
  • 2 Ingredients for Cranberry Orange Pork Tenderloin
  • 3 Supplies Used
  • 4 Cooking Directions for Cranberry Orange Pork Tenderloin
  • 5 Cranberry Orange Pork Tenderloin Recipe
    • 5.1 Ingredients  
    • 5.2 Instructions 

Tips

  • Butterflying your pork tenderloin allows it to cook quickly. To butterfly, place tenderloin on a large piece of plastic wrap on a cutting board. Make a slit, cutting lengthwise down the middle. Be careful not to cut all the way through.
  • Personally, cutting 2/3 of the way through and leaving 1/3 of the overall thickness of tenderloin gives me the best results. Open it like a book. Cover the pork chops with a 2nd sheet of plastic wrap and as the pork rests on the cutting board, pound it out with the flat side of a meat mallet or press it out with a rolling pin to even the thickness.
Prep time: 10 minutes
Cooking time: 20 minutes
Serves: 4

Ingredients for Cranberry Orange Pork Tenderloin

  • 1½ lbs. Pork tenderloin patted dry
  • Sea salt
  • Black pepper, to taste
  • 2 t. Avocado or extra virgin olive oil
  • 1/2 cup Orange juice
  • 1-1/2 t. Dijon mustard
  • 1 T. Light brown sugar
  • 1 tablespoon of fresh rosemary leaves, finely chopped
  • 1/4 c. dried fresh cranberries  or 1/4 can (4 ounces) of whole cranberry sauce1 T. unsalted butter

Supplies Used

  • Large cast-iron skillet
  • Meat mallet

Cooking Directions for Cranberry Orange Pork Tenderloin

Step #1. Get your dry pork tenderloin and make the butterfly cut. Place it in a large bowl and drizzle with oil. Season it with a teaspoon of salt and pepper to taste then set aside.

Step #2. Get a medium bowl and combine orange juice, mustard, brown sugar, and rosemary. Set aside.

Step #3. Heat oil on a large cast-iron skillet over medium-high heat. Transfer pork tenderloin to hot skillet. Cook 5-6 minutes on the first side or until golden brown. Flip and cook on the 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.

Step #4. Add orange juice mixture to skillet. Add any accumulated meat juices from cutting board then combine cranberry sauce. Stir cranberry sauce and cook until it’s reduced by half (2-3 minutes). Remove from heat and whisk in butter just until it melts in the cranberry mixture.

Step #5. Thinly slice the brown pork and place it on a serving platter.

Cranberry Orange Pork Tenderloin on a serving platter

Place cranberry-orange sauce on top. For a beautiful presentation, garnish it with additional orange zest, fresh rosemary, or some orange slices, if desired. Enjoy!

Looking for easy recipes to try next time? Click here to view delicious recipes on my site!

You might like this list of easy dinners:

Make These Dinners for Under $5 Per Person – Tasty, Cheap and Easy Meals!

Delicious Cranberry Orange Pork Tenderloin

Cranberry Orange Pork Tenderloin Recipe

Lori
If you are searching for a new main dish, give this Cranberry Orange Pork Tenderloin recipe a try.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 1 1/2 lbs. Pork tenderloin patted dry
  • Sea salt
  • Black pepper (to taste)
  • 2 t. Avocado or extra virgin olive oil
  • 1/2 cup Orange juice
  • 1-1/2 t. Dijon mustard
  • 1 T. Light brown sugar
  • 1 tablespoon of fresh rosemary leaves , finely chopped
  • 1/4 c. dried fresh cranberries
  • 1 T. unsalted butter

Instructions
 

  • Get your dry pork tenderloin and make the butterfly cut. Place it in a large bowl and drizzle with oil. Season it with teaspoon of salt and pepper to taste then set aside.
  • Get a medium bowl and combine orange juice, mustard, brown sugar and rosemary. Set aside.
  • Heat oil on a large cast-iron skillet over medium-high heat. Transfer pork tenderloin to hot skillet. Cook 5-6 minutes on the first side or until golden brown. Flip and cook on the 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 then combine cranberry sauce. Stir cranberry sauce and cook until it's reduced by half (2-3 minutes). Remove from heat and whisk in butter just until it melts in the cranberry mixture.
  • Thinly slice the brown pork and place it on a serving platter.
  • Place cranberry-orange sauce on top. For a beautiful presentation, garnish it with additional orange zest, fresh rosemary, or some orange slices, if desired. Enjoy!
Keyword Dinner

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