Cranberry Orange Pork Tenderloin
Cranberry Orange pork tenderloin is a quick weeknight meal exploding with flavors!
Ingredients
- 1 ½ pound pork tenderloin patted dry
- 2 teaspoon avocado or extra virgin olive oil
- ½ cup orange juice
- 1 ½ teaspoon Dijon Mustard
- 1 Tablespoons light brown sugar
- 1 Tablespoons fresh rosemary leaves finely chopped
- ¼ cup dried cranberries
- 1 Tablespoons butter
- Salt & Pepper to taste
Instructions
- 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.
NUTRITION
Serving: 1g | Calories: 436kcal | Carbohydrates: 17g | Protein: 46g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 13g | Cholesterol: 132mg | Sodium: 232mg | Fiber: 4g | Sugar: 11g
Notes
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.
Tried this recipe?Mention @ChaosandWine or tag #chaosandwine!