Cranberry Orange Pork Tenderloin Recipe

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.

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 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.

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

How to Make Cranberry Orange Glazed 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 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.

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.

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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More Recipes To Try

If you enjoyed this Cranberry Orange Pork Tenderloin, I highly recommend trying the following recipes:

• Vichyssoise Soup
• Orange Chicken with Brussels Sprouts
• Apple and Walnut Stuffed Pork Tenderloin
• Pork Scallopini with Mushrooms and Gravy
• Make These Dinners for Under $5 Per Person – Tasty, Cheap and Easy Meals!

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Jump To Recipe

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 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes 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!

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