[Foodie Friday Recipe] Cranberry Orange Pork Tenderloin

This simple yet “fancy” Cranberry Orange Pork Tenderloin entree is great for holiday dinner parties, or anytime you want an easy meal that feels special.

If you’re looking for an easy weeknight dinner that feels a little bit special, this Cranberry Orange Pork Tenderloin is sure to become a new favorite! Bright, citrusy orange blends beautifully with savory rosemary and sweet, tart cranberries to create a sauce that tastes like it’s been simmering for hours—yet comes together in minutes.

The secret to keeping this dish fast and flavorful is butterflying the pork tenderloin, which helps it cook evenly and stay tender every time.

With just a handful of ingredients and a quick skillet sear, you’ll have a restaurant-worthy meal on the table in about 30 minutes!

It’s perfect for busy evenings, holiday dinners with guests, fall and winter menus, or anytime you crave something cozy and delicious!

Cranberry Orange Pork Tenderloin Recipe

Prep time: 10 minutes
Cook time: 20 minutes
Serves: 4

Ingredients:

• 1½ lbs. pasture-raised pork tenderloin, patted dry
• Sea salt and black pepper, to taste
• 2 tsp. avocado or extra virgin olive oil
• 1/2 c. orange juice
• 1-1/2 tsp. Dijon mustard
• 1 TB. light brown sugar
• 1 TB. fresh rosemary leaves, finely chopped
• 1/4 c. dried cranberries
• 1 TB. unsalted butter

Directions:

1. Butterfly pork tenderloin, place in a large bowl and drizzle with oil and season with salt and pepper to taste. Set aside. (Tip: To butterfly, place tenderloin on a large piece of plastic wrap on a cutting board. Make a slit, cutting lengthwise down the middle, being careful not to cut all the way through. For best results, cut about 2/3 of the way through, leaving 1/3 of the overall thickness of tenderloin uncut. 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.)
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.