If you are searching for a new main dish, 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.

Prep time: 10 minutes Cooking time: 20 minutes Serves: 4

Pork tenderloin Sea salt Black pepper Avocado or extra virgin olive oil Orange juice Dijon mustard Light brown sugar Fresh rosemary leaves Dried fresh cranberries Unsalted butter

INGREDIENTS

- Large cast-iron skillet - Meat mallet

SUPPLIES USED

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 teaspoon of salt and pepper to taste then set aside.

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

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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.

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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.

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Step #4. Add orange juice mixture to skillet. Add any accumulated meat juices from cutting board then combine cranberry sauce.

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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.

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

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

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