Are you searching for the perfect combination of sweet and savory in a dish? Look no further, this succulent Cranberry Orange Pork Tenderloin is sure to awaken your taste buds and impress your family.
Tender slices of pork with a simple sauce bursting with the flavors of tangy cranberries, juicy oranges and a hint of rosemary.
And best of all, this mouthwatering dish is ready in under 30 minutes.
I don't know about your house, but our weeknights are crazy busy during Fall marching band season. Plus, all of that marching means one extra hungry teen. And any parent knows hangry teens are no fun.
This recipe takes a few basic ingredients and whips them together into a flavorful succulent dish that is ready in under 30 minutes.
If fresh cranberries are in season, you can use those. But I used dried cranberries. This makes this recipe easy to make any time of year.
How to Butterfly a Pork Loin
Butterflying pork tenderloin allows it to cook quickly and evenly, making it a simple, easy weeknight meal choice. Plus pounding it flat tenderizes the meat for a more succulent meal.
To butterfly a pork tenderloin, place it on a large piece of plastic wrap on a cutting board. Cut lengthwise down the middle of the tenderloin about ⅔ of the way through, leaving ⅓ of the overall thickness intact.
Open the tenderloin like a book and cover with a second sheet of plastic wrap then pound it out with the flat side of a meat mallet or press it out with a rolling pin to an even thickness.
Fall Flavors Week
Enjoy some of these delicious dishes inspired with the tastes of Autumn:
MONDAY Fall Flavors
Recipe
Ingredients
- 1½ pound pork tenderloin
- salt and pepper (to taste)
- 2 teaspoon olive oil
- ½ cup orange juice
- 1½ teaspoon Dijon mustard
- 1 tablespoon light brown sugar
- 1 tablespoon fresh rosemary leaves (finely chopped)
- ¼ cups dried cranberries
- 1 tablespoons unsalted butter
Instructions
- Place pork tenderloin on a large piece of plastic, slice lengthwise ⅔ of the way through. Open like a book, cover with another piece of plastic and pound flat.
- Drizzle both sides with oil and season with salt and pepper to taste. Set aside.
- In a small bowl (I use the measuring cup for less dishes) Combine orange juice, mustard, brown sugar and rosemary. Set aside.
- Heat a large skillet over medium-high heat. Add pork tenderloin to hot skillet. Cook until first side is well browned, about 5-6 minutes. Flip and cook on 2nd side until pork is just cooked through, about 5 minutes
- Remove tenderloin from pan and place on rimmed cutting board and lightly cover with foil.
- Add orange juice mixture to skillet along with any accumulated meat juices from cutting board. Add cranberries and cook stirring until reduced by half, about 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.
Sound fabulous? Share it!
Until next time, happy eating!
~Audrey
Jolene
I make pork loin for my guys a lot and this one will be a big hit for sure! So simple but also looks pretty enough to serve to company.
Hezzi-D
Cranberry orange is one of my favorite combos and using it on pork sounds amazing!
Christie
I never thought to butterfly a pork tenderloin! That makes it cook even faster for a busy weeknight. Brilliant! And that cranberry sauce looks so delicious, too.