If you are searching for a new main dish for Thanksgiving, Christmas, and New Year’s dinner, give this Cranberry Orange Pork Tenderloin recipe a try. It is a delicious alternative to turkey.
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!
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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 the 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, to taste
- 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 cranberries or 1/4 can (4 ounces) of whole cranberry sauce
- 1 T. unsalted butter
Supplies Used
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How to Make Cranberry Orange Glazed Pork Tenderloin
#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.
#2. Get a medium bowl and combine orange juice, mustard, brown sugar, and rosemary. Set aside.
#3. Heat oil on a large cast-iron skillet over medium-high heat. Transfer pork tenderloin to hot skillet. Cook for 5-6 minutes on the first side or until golden brown. Flip and cook on the 2nd side for 5 minutes more or until just cooked through. Remove tenderloin from pan place on rimmed cutting board and lightly cover with foil to keep warm.
#4. Add orange juice mixture to skillet. Add any accumulated meat juices from the 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.
#5. Thinly slice the brown pork and place it on a serving platter.
#6. 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!
More Recipes To Try
If you enjoyed this Cranberry Orange Pork Tenderloin, I highly recommend trying the following recipes:
- Vichyssoise Soup
- Easy Fall Dessert Recipes
- Orange Chicken with Brussels Sprouts
- Apple and Walnut Stuffed Pork Tenderloin
- Pork Scallopini with Mushrooms and Gravy
- Easy Thanksgiving Side Dish Recipes Your Guests Will Love
- Make These Dinners for Under $5 Per Person – Tasty, Cheap and Easy Meals!
Kitchen Gadgets To Make Cooking Easy
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Cranberry Orange Pork Tenderloin Recipe
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!
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