I’m always looking for a great weeknight meal. You know something quick, easy, and tasty that the whole family will love! This cranberry orange pork tenderloin recipe fits the bill perfectly! It’s elegant enough for a dinner party but quick enough for a weeknight meal!
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Ingredients for Cranberry Orange Pork Tenderloin
With mostly pantry-friendly ingredients, this recipe is a go-to for simple weeknight meals! Here’s what you’ll need.
Pork Tenderloin – also called a pork fillet this is a long thin very tender cut of pork.
Avocado or Extra Virgin Olive Oil – either of these two oils will work. I keep both on hand and use them mostly interchangeably.
Orange Juice – freshly squeezed orange juice is always best, and I usually have a few oranges hanging around in our fruit basket but grab that bottle of orange juice from the fridge if you don’t!
Dijon Mustard – I don’t recommend substituting dijon mustard in recipes. The dijon flavor is much milder than your regular yellow mustard.
Light Brown Sugar – I always have this as we bake a lot. If you only have dark brown sugar, feel free to substitute.
Fresh Rosemary Leaves – finely chop your fresh rosemary leaves. Also, have a few sprigs on hand for garnish!
Dried Cranberries – dried cranberries are amazing for baking and making cranberry sauces. I love having them on hand for snacking as well!
Butter – use real butter it makes all the difference in baking and cooking!
How to Butterfly a Pork Tenderloin
Butterflying a pork tenderloin sounds much more complicated than it is. Simply place your pork tenderloin on a large piece of plastic wrap on a cutting board.
Make a slit, lengthwise down the middle, about 2/3 of the way deep. Do not cut all the way through the tenderloin.
Spread it open like a book. Place a 2nd sheet of plastic wrap on top of the pork tenderloin and pound it to an even thickness with the flat side of a meat mallet or rolling pin.
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Cooking Orange Cranberry Pork Loin
While I consider cranberry orange pork tenderloin a great weeknight meal for its quick cooking time, it’s also a one-skillet dish, making it even more weeknight-friendly!
Butterfly your pork tenderloin and place it in a large bowl. Drizzle with oil and season with salt and pepper.
Combine orange juice, mustard, brown sugar, and rosemary. Set aside.
Heat a large skillet over medium-high heat and brown the pork tenderloin on both sides until just cooked through.
Remove the pork tenderloin from the pan and cover it with tin foil to keep it warm. Add the orange juice mixture to the pan and any accumulated meat juices. Add the cranberries and reduce the sauce by half.
Remove from heat and whisk in butter just until it melts.
Thinly slice the meat and place it on a serving platter, spooning cranberry orange sauce for pork on top and garnishing with extra rosemary.
What to Serve as a Side?
I like to serve my cranberry orange pork tenderloin with garlic mashed potatoes and a fresh salad.
- 1 1/2 pound pork tenderloin, patted dry
- 2 teas avocado or extra virgin olive oil
- 1/2 cup orange juice
- 1 1/2 teas Dijon Mustard
- 1 Tbls light brown sugar
- 1 Tbls fresh rosemary leaves, finely chopped
- 1/4 cup dried cranberries
- 1 tbls butter
- Salt & Pepper to taste
- Butterfly the pork tenderloin and place it in a large bowl. Drizzle with oil and season with salt and pepper to taste. Set aside.
- Combine orange juice, mustard, brown sugar, and rosemary. Set aside.
- Heat a large 12" nonstick skillet over medium-high heat. Add pork tenderloin to the hot skillet. Cook for 5-6 minutes on the first side or until well browned. Flip and cook on the 2nd side for 5 more minutes or until just cooked through. Remove the tenderloin from the pan and place it on a rimmed cutting board and lightly cover it with foil to keep it warm.
- Add orange juice mixture to skillet. Add any accumulated meat juices from the cutting board. Add dried cranberries and cook stirring until reduced by half (2-3 minutes). Be sure to scrape up any browned bits from the bottom of the skillet. Remove from heat and whisk in butter just until it melts.
- Thinly slice the meat and place it on a serving platter. Spoon cranberry orange sauce on top and garnish with additional fresh rosemary, if desired.
Butterflying pork tenderloin allows it to cook quickly and evenly! To butterfly, place tenderloin on a large sheet of plastic wrap on a cutting board. Cut a slit about 2/3 of the way through lengthwise down the middle of the pork tenderloin. Open the tenderloin like a book. Cover with a second sheet of plastic wrap and pound it out with a meat mallet or rolling pin to an even thickness.
Amount Per Serving: Calories: 436Total Fat: 21gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 132mgSodium: 232mgCarbohydrates: 17gFiber: 4gSugar: 11gProtein: 46g
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This cranberry orange pork tenderloin is the perfect Fall weeknight supper or elegant enough for company! Enjoy!