Cranberry Orange Pork Tenderloin
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This cranberry orange pork tenderloin is a butterflied pork tenderloin seared in one skillet. It’s sliced and topped with a quick pan sauce of orange juice, Dijon mustard, brown sugar, fresh rosemary and dried cranberries, and dinner is ready in about 30 minutes.
There’s no jar of cranberry sauce to open. The dried cranberries plump up as the orange juice reduces in the same pan you seared the pork in, and that becomes the sauce. It’s elegant enough for a dinner party but quick enough for a weeknight meal.
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- A Quick Look At The Recipe
- Why This Recipe Works
- Ingredient Notes
- Substitutions and Variations
- Pork Tenderloin vs. Pork Loin
- How to Make Cranberry Orange Pork Tenderloin
- Tips for the Best Cranberry Orange Pork Tenderloin
- Make-Ahead, Storage, and Reheating
- What to Serve with Cranberry Orange Pork Tenderloin
- Cranberry Orange Pork Tenderloin FAQs
- Cranberry Orange Pork Tenderloin
- More Pork Tenderloin and Cranberry Recipes
- Cranberry Orange Pork Tenderloin
A Quick Look At The Recipe
Seared pork tenderloin in a quick orange, Dijon and cranberry pan sauce.
- 🍽️Serves: 4
- ⏰Ready in: 30 minutes
- 🥣Key ingredients: pork tenderloin, orange juice, dried cranberries, Dijon, rosemary
- 🌡️Doneness: 145°F + 3-min rest (instant-read thermometer)
- 🥔Serve with: garlic mashed potatoes, fresh salad
- ❄️Storage: 3–4 days in the fridge, 3–4 months frozen
Why This Recipe Works
- Butterflying makes it fast. Opening the tenderloin like a book and pounding it to an even thickness means it cooks through on the stovetop in about 10 to 11 minutes, with no oven needed.
- The sauce is made in the same pan. The orange juice mixture lifts the browned bits left from searing, and it reduces by half in 2 to 3 minutes, about as long as the pork needs to rest.
- Dijon and rosemary balance the sweetness. They keep the brown sugar and sweet-tart cranberries from tasting like dessert.
- Butter finishes it. A tablespoon whisked in off the heat makes the reduced juice glossy.
- It’s a one-skillet dinner for 4 that uses mostly pantry ingredients.
Ingredient Notes
With mostly pantry-friendly ingredients, this recipe is a go-to for simple weeknight meals. These are the ones worth knowing about. Exact amounts are in the recipe card below.
Pork tenderloin. Also called a pork fillet, this is a long, thin, very tender cut of pork. It is not the same as pork loin (more on that below). Pat it dry with paper towels so it browns instead of steaming.
Orange juice. Freshly squeezed orange juice is always best, and I usually have a few oranges hanging around in our fruit basket. If you don’t, grab that bottle of orange juice from the fridge! You need ½ cup.
Dried cranberries. These are what make the “cranberry sauce.” They soften and plump as the orange juice reduces. Dried cranberries are also great for baking and snacking, so they’re worth keeping on hand.
Dijon mustard. Don’t swap in yellow mustard here. Yellow mustard is tangier and more vinegary, while Dijon is smoother and has a sharper bite, which is what balances the sugar.
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. Finely chop the leaves for the sauce, and keep a few sprigs for garnish.
Butter. Use real butter. It makes all the difference to the finished sauce.
Oil. Avocado oil or extra virgin olive oil both work. I keep both on hand and use them mostly interchangeably.
Substitutions and Variations
These swaps have not been tested with this exact recipe, so treat them as starting points and taste as you go.
- Dried rosemary: use about 1 teaspoon dried in place of 1 tablespoon fresh.
- Fresh or frozen cranberries: they’re much tarter than dried and need longer to soften. Simmer until the berries pop, then taste and add a little more brown sugar if needed.
- Whole-berry cranberry sauce: see the FAQ below.
- Extra sauce: double the orange juice mixture and the dried cranberries. It will take a few minutes longer to reduce by half.
- Pork loin instead of tenderloin: see the next section.
Pork Tenderloin vs. Pork Loin
A lot of people look for this recipe as “cranberry orange pork loin,” but the two are different cuts, and they don’t cook the same way.
- Pork tenderloin is narrow, boneless and very lean, and it usually weighs about 1 to 1½ pounds. It cooks quickly, and this recipe is written for it.
- Pork loin is a wider, thicker roast, often 2 to 5 pounds, usually with a layer of fat on top. It needs to be roasted in the oven and takes much longer.
If you have a pork loin, roast it until the center reaches 145°F on an instant-read thermometer, then let it rest. Make the cranberry orange pan sauce in a skillet while it rests and spoon it over the slices. Go by the thermometer rather than the clock, because the timing depends on the size of the roast.
How to Make Cranberry Orange Pork Tenderloin
The full instructions are in the recipe card. Here’s what to look for at each stage.
1. Butterfly the tenderloin
Butterflying a pork tenderloin sounds much more complicated than it is. Place the tenderloin on a large piece of plastic wrap on a cutting board. Make a slit lengthwise down the middle, about ⅔ of the way through. Don’t cut all the way through. Open it like a book, cover it with a second sheet of plastic wrap and pound it to an even thickness with the flat side of a meat mallet or a rolling pin.
2. Season the pork and mix the sauce
Put the butterflied pork in a large bowl, drizzle it with oil and season both sides with salt and pepper. In a separate bowl or measuring cup, whisk together the orange juice, Dijon, brown sugar and chopped rosemary. Set it next to the stove.
3. Sear the pork to 145°F
Heat a large 12-inch skillet over medium-high heat. Cook the pork for 5 to 6 minutes until the first side is well browned, then flip it and cook about 5 minutes more. It’s done when an instant-read thermometer in the thickest part reads 145°F. The USDA recommends cooking pork to 145°F followed by a 3-minute rest. The center may still look slightly pink, and that’s fine. Move the pork to a rimmed cutting board and cover it loosely with foil.
4. Make the cranberry orange pan sauce
Pour the orange juice mixture into the hot skillet. Add any juices that collected on the cutting board, then the dried cranberries. Stir and scrape up the browned bits from the bottom of the pan while it simmers, until the liquid is reduced by about half (2 to 3 minutes). Take the pan off the heat and whisk in the butter just until it melts.
5. Slice and serve
Thinly slice the pork across the grain and arrange it on a platter. Spoon the cranberry orange sauce over the top and garnish with extra rosemary.
Tips for the Best Cranberry Orange Pork Tenderloin
- Use a thermometer. Tenderloin is very lean, so it goes from juicy to dry quickly. Take it off the heat as soon as it reaches 145°F.
- Pound it evenly. If the thin end is much thinner than the middle, it will overcook before the center is done.
- Get the pan hot first. A dry tenderloin in a hot pan browns well, and the browned bits are where the sauce gets its flavor.
- Add the butter off the heat. That keeps the sauce glossy instead of greasy.
- Slice thin, across the grain. Thin slices are more tender and soak up more sauce.
Make-Ahead, Storage, and Reheating
Make ahead: You can butterfly and season the pork and whisk the sauce mixture up to 1 day ahead. Keep them covered in the fridge, separately, and cook just before serving.
Storage: Refrigerate leftovers within 2 hours of cooking, in an airtight container with the sauce. They keep for 3 to 4 days.
Freezing: Cooked leftovers can be frozen for 3 to 4 months. Thaw them overnight in the fridge.
Reheating: Warm the slices covered, either in a skillet over low heat with a splash of orange juice or water, or in the microwave in short bursts. Leftovers should reach 165°F, so check with a thermometer. Lean pork dries out quickly, so heat gently.
What to Serve with Cranberry Orange Pork Tenderloin
I like to serve my cranberry orange pork tenderloin with garlic mashed potatoes and a fresh salad. A few other sides from the blog that work here:
- Air fryer loaded potato slices if you want potatoes without boiling and mashing
- Roasted sweet potato bites for an easy fall side
- Colorful red cabbage and carrot salad for something fresh and crunchy
- Smoked stuffing to make it a holiday dinner
- More ideas in these Thanksgiving side dishes
- Spicy balsamic roasted red cabbage wedges for a colorful, tangy vegetable side
To drink, try a pitcher of blood orange cranberry wine sangria, which has the same flavors.
Cranberry Orange Pork Tenderloin FAQs
Can I make this pork tenderloin with cranberry sauce and orange juice?
Yes. That’s essentially what this recipe is. The dried cranberries simmer in orange juice to make the sauce right in the skillet. If you’d rather use canned whole-berry cranberry sauce, skip the dried cranberries and brown sugar, since the sauce is already sweetened, and stir a few spoonfuls into the orange juice and Dijon as it reduces. That version hasn’t been tested, so taste it and adjust. Leftover smooth homemade cranberry sauce can be used the same way.
Can I use pork loin for cranberry orange pork?
Yes, but it’s a different cut and needs a different method. Roast the loin in the oven to 145°F and make the pan sauce while it rests. See “Pork Tenderloin vs. Pork Loin” above.
What temperature should cranberry orange pork tenderloin be cooked to?
145°F in the thickest part, followed by a 3-minute rest, which is the USDA’s recommendation for whole cuts of pork. Pork cooked to 145°F can still be slightly pink in the middle.
Can I make cranberry orange pork tenderloin in a slow cooker?
This recipe isn’t written for a slow cooker. Tenderloin is very lean and cooks in minutes, so it tends to dry out over a long, slow cook. For hands-off dinners, see these crock pot roast recipes instead.
Can I use fresh or frozen cranberries in cranberry orange pork tenderloin?
You can, but it hasn’t been tested with this recipe. Fresh or frozen cranberries are much tarter than dried and need a few extra minutes in the simmering orange juice to soften and pop. Taste the sauce and add a little more brown sugar if it’s too sharp.
Cranberry Orange Pork Tenderloin
Ingredients
For the pork
- 1 ½ pounds pork tenderloin patted dry
- 2 teaspoons avocado or extra virgin olive oil
- Kosher Salt & Pepper to taste
For the cranberry orange sauce
- ½ cup orange juice
- 1 ½ teaspoon Dijon Mustard
- 1 Tablespoon light brown sugar
- 1 Tablespoon fresh rosemary leaves finely chopped
- ¼ cup dried cranberries
- 1 Tablespoon butter
To garnish
- Fresh rosemary sprigs (optional)
Instructions
- Butterfly the pork tenderloin (see Notes). Put it in a large bowl, drizzle with the oil and season both sides with salt and pepper.
- Mix the sauce: in a small bowl or measuring cup, whisk together the orange juice, Dijon, brown sugar and chopped rosemary. Set aside.
- Sear: heat a 12-inch nonstick skillet over medium-high heat. Add the pork and cook 5–6 minutes, until the first side is well browned. Flip and cook about 5 minutes more, until an instant-read thermometer in the thickest part reads 145°F. Move it to a rimmed cutting board and tent loosely with foil.
- Make the pan sauce: pour the orange juice mixture into the skillet, then add any juices from the cutting board and the dried cranberries. Simmer, stirring and scraping up the browned bits, until reduced by about half, 2–3 minutes. Remove from the heat and whisk in the butter just until melted.
- Serve: the pork has now rested at least 3 minutes. Thinly slice it across the grain, arrange on a platter, spoon the sauce over and garnish with rosemary sprigs.
Recipe Notes
- Butterflying lets the tenderloin cook quickly and evenly. Set it on plastic wrap, cut a slit lengthwise about ⅔ of the way through, open it like a book, cover with more plastic wrap and pound to an even thickness with a meat mallet or rolling pin.
- Doneness: pork is safe at 145°F followed by a 3-minute rest, and it may still be slightly pink. Tenderloin is very lean, so take it off the heat as soon as it gets there.
- If it doesn’t fit the pan flat after butterflying, cut it in half crosswise.
Nutrition
More Pork Tenderloin and Cranberry Recipes
- Pineapple pork tenderloin
- 15 pork tenderloin recipes for easy dinners
- One-skillet lemon rosemary chicken
- Cranberry recipes to try this season
Made this cranberry orange pork tenderloin? Leave a star rating and a comment below. It helps other readers, and I read every one.
Cranberry Orange Pork Tenderloin
Ingredients
For the pork
- 1 ½ pounds pork tenderloin patted dry
- 2 teaspoons avocado or extra virgin olive oil
- Kosher Salt & Pepper to taste
For the cranberry orange sauce
- ½ cup orange juice
- 1 ½ teaspoon Dijon Mustard
- 1 Tablespoon light brown sugar
- 1 Tablespoon fresh rosemary leaves finely chopped
- ¼ cup dried cranberries
- 1 Tablespoon butter
To garnish
- Fresh rosemary sprigs (optional)
Instructions
- Butterfly the pork tenderloin (see Notes). Put it in a large bowl, drizzle with the oil and season both sides with salt and pepper.
- Mix the sauce: in a small bowl or measuring cup, whisk together the orange juice, Dijon, brown sugar and chopped rosemary. Set aside.
- Sear: heat a 12-inch nonstick skillet over medium-high heat. Add the pork and cook 5–6 minutes, until the first side is well browned. Flip and cook about 5 minutes more, until an instant-read thermometer in the thickest part reads 145°F. Move it to a rimmed cutting board and tent loosely with foil.
- Make the pan sauce: pour the orange juice mixture into the skillet, then add any juices from the cutting board and the dried cranberries. Simmer, stirring and scraping up the browned bits, until reduced by about half, 2–3 minutes. Remove from the heat and whisk in the butter just until melted.
- Serve: the pork has now rested at least 3 minutes. Thinly slice it across the grain, arrange on a platter, spoon the sauce over and garnish with rosemary sprigs.
Recipe Notes
- Butterflying lets the tenderloin cook quickly and evenly. Set it on plastic wrap, cut a slit lengthwise about ⅔ of the way through, open it like a book, cover with more plastic wrap and pound to an even thickness with a meat mallet or rolling pin.
- Doneness: pork is safe at 145°F followed by a 3-minute rest, and it may still be slightly pink. Tenderloin is very lean, so take it off the heat as soon as it gets there.
- If it doesn’t fit the pan flat after butterflying, cut it in half crosswise.
Wow! A fantastic pork dish!! Loved it and will be sharing the recipe with my friends!! Thank you
woah this looks amazing and so tender!
This looks delicious!