Winter is the perfect time to cozy up with a delicious meal cooked on the stovetop. This butterflied cranberry orange pork tenderloin recipe is easy to follow and sure to please.
The pork is butterflied and then cooked in a delicious cranberry orange sauce, ensuring that every bite is packed with flavor.
So why not give this recipe a try tonight? You and your family are sure to love it.
What is the difference between pork loin and pork tenderloin?
Both pork loin and pork tenderloin come from the same part of the pig – the long muscle that runs along the pig’s back. However, they are different cuts of meat.
Pork loin is a larger cut that includes the ribs, and it is often sold as a roast. Pork tenderloin, on the other hand, is a smaller, more slender cut of meat. It is usually sold as individual steaks or chops.
Because it is a leaner cut of meat, pork tenderloin is often considered to be more tender and flavorful than pork loin.
When cooked properly, both cuts of pork can make for a delicious meal. However, you may want to consider your guests’ preferences when deciding which one to serve.
What temperature should pork tenderloin be cooked at?
Cooking pork tenderloin is a bit of a balancing act – if you cook it for too long, it will dry out, but if you don’t cook it long enough, it won’t be safe to eat.
The best way to ensure that your pork tenderloin is cooked through is to use a meat thermometer.
The ideal internal temperature for pork is 145 degrees Fahrenheit. This will result in juicy, flavorful meat that is neither too rare nor too well done.
Once it reaches 145 degrees, remove the pork from the heat and allow it to rest for a few minutes before cutting into it. Enjoy!
Main Ingredients
Exact measurements can be found in the recipe card below. Be sure to scroll down to print and save the recipe for later.
- pork tenderloin
- extra virgin olive oil
- orange juice
- dijon mustard
- light brown sugar
- fresh rosemary
- dried cranberries
- unsalted butter
Directions
Step 1: Butterfly pork tenderloin, place in a large bowl and drizzle with oil and season with salt and pepper to taste. Set aside.
Step 2: Combine orange juice, mustard, brown sugar and rosemary. Set aside.
Step 3: Heat a large 12” nonstick skillet over medium-high heat. Add pork tenderloin to hot skillet. Cook 5-6 minutes on first side or until well browned. Flip and cook on 2nd side 5 minutes more or until just cooked through. Remove tenderloin from pan and place on rimmed cutting board and lightly cover with foil to keep warm.
Step 4: Add orange juice mixture to skillet. Add any accumulated meat juices from cutting board. Add cranberries and cook stirring until reduced by half (2-3 minutes. Remove from heat and whisk in butter just until it melts.
Step 5: Thinly slice meat and place on serving platter. Spoon cranberry orange sauce on top and garnish with additional fresh rosemary, if desired. Enjoy!
This easy pork tenderloin recipe is a great way to cook a lean protein. The cranberry orange sauce gives the dish a sweet and tart flavor that everyone will love.
Be sure to try this pork recipe soon! If you do, leave me a comment and let me know what you think.
Cranberry Orange Pork Tenderloin
This easy pork tenderloin recipe is a great way to cook a lean protein.
The cranberry orange sauce gives the dish a sweet and tart flavor that everyone will love.
Be sure to try this recipe soon!
Ingredients
- 1 ½ lbs pork tenderloin, patted dry
- sea salt and pepper, to taste
- 2 tsp extra virgin olive oil
- ½ cup orange juice
- 1 ½ tsp dijon mustard
- 1 tbsp light brown sugar
- 1 tbsp fresh rosemary leaves, finely chopped
- ¼ cup dried cranberries
- 1 tbsp unsalted butter
Instructions
1. Butterfly pork tenderloin, place in a large bowl and drizzle with oil and season with salt and pepper to taste. Set aside.
2. Combine orange juice, mustard, brown sugar and rosemary. Set aside.
3. Heat a large 12” nonstick skillet over medium-high heat. Add pork tenderloin to hot skillet. Cook 5-6 minutes on first side or until well browned. Flip and cook on 2nd side 5 minutes more or until just cooked through. Remove tenderloin from pan and place on rimmed cutting board and lightly cover with foil to keep warm.
4. Add orange juice mixture to skillet. Add any accumulated meat juices from cutting board. Add cranberries and cook stirring until reduced by half (2-3 minutes). Remove from heat and whisk in butter just until it melts.
5. Thinly slice meat and place on serving platter. Spoon cranberry orange sauce on top and garnish with additional fresh rosemary, if desired. Enjoy!
Notes
Butterflying pork tenderloin allows it to cook quickly and evenly, making it a simple, easy weeknight meal choice.
To butterfly, place tenderloin on a large piece of plastic wrap on cutting board. Make a slit, cutting lengthwise down the middle, being careful not to cut all the way through.
I find best results are achieved when you cut 2/3 of the way through, leaving 1/3 of the overall thickness of tenderloin. Open the tenderloin like a book.
Cover with a 2nd sheet of plastic wrap and pound it out with the flat side of a meat mallet or press it out with a rolling pin to an even thickness.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 353Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 132mgSodium: 224mgCarbohydrates: 14gFiber: 1gSugar: 13gProtein: 45g