Cranberry orange pork tenderloin is a delicious and savory recipe that combines the sweetness of oranges with the tanginess of cranberries, creating a perfect balance of flavors.
This dish is not only delicious but also healthy as it is low in fat and high in protein. Pork tenderloin is an excellent source of lean protein, which is perfect for those who want to maintain a healthy and balanced diet.
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This recipe is easy to make and can be prepared in just a few simple steps, making it an ideal dish for a quick and healthy weeknight dinner or a special occasion. Whether you are cooking for your family or entertaining guests, this cranberry orange pork tenderloin recipe is sure to impress.
Can I make this recipe ahead of time?
Yes, you can make the cranberry orange sauce ahead of time and store it in the refrigerator until ready to use. You can also marinate the pork tenderloin overnight to save time on the day of cooking.
Can I use a different type of meat for this recipe?
I wouldn’t recommend it, as a different type of meat would give this dish a completely different flavor.
What ingredients to I need to make cranberry orange pork tenderloin?
- pork tenderloin
- Sea salt and black pepper
- avocado or extra virgin olive oil
- orange juice
- Dijon mustard
- light brown sugar
- fresh rosemary leaves
- dried cranberries
Helpful tools to make this recipe
- Measuring cups and spoons
- Pots and pans set
- Slow Cooker
- Instant Pot
- Air Fryer
- Dutch Oven
- Baking sheet
- Parchment paper
- Cookie Scoop
- 8×8 inch baking dish
- 9×13 inch casserole dish
- Mixing Bowls
- Electric Mixer or Stand Mixer
- Mesh strainer
- Cutting board
- Knife set
- Kitchen utensils
- Lowball Glasses
- Mason Jars
- Pastry bags and tips
- Soup bowls
What sides pair well with cranberry orange pork tenderloin?
Roasted vegetables like Brussels sprouts or carrots, wild rice, quinoa, or a simple salad make great sides to complement the dish. You could also try these Instant Pot Mini Potatoes.
How do I know when the pork tenderloin is cooked through?
Pork should reach an internal temperature of 145°F (63°C) to be safe to eat. Use a meat thermometer to check the temperature at the thickest part of the tenderloin.
What other recipes should I try?
- 1½ lbs. pork tenderloin, patted dry
- Sea salt and black pepper, to taste
- 2 t. avocado or extra virgin olive oil
- 1/2 c. orange juice
- 1-1/2 t. Dijon mustard
- 1 T. light brown sugar
- 1 T. fresh rosemary leaves, finely chopped
- 1/4 c. dried cranberries
- 1 T. unsalted butter
- Butterfly pork tenderloin, place in a large bowl and 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 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.
- 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.
- Thinly slice meat and place on serving platter. Spoon cranberry orange sauce on top and garnish with additional fresh rosemary, if desired. Enjoy!