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.