This cast iron pork tenderloin recipe is one of my favorite ways to make pork tenderloin. This is a simple recipe that can be easily prepared by anyone.
What Is Pork Tenderloin?
Pork Tenderloin is a relatively inexpensive cut of meat. My local grocer often has buy one get one sales, so I like to stock up during that sale. However, there’s no major difference between pork tenderloin and pork loin.
How Much Orange Juice Can You Use When Making Cranberry and Pork Tenderloin?
You can add 1/2-2 cups of orange juice while making this cranberry-orange pork tenderloin recipe. That orange juice really brings out the delicious flavor.
Why do we use rosemary in pork tenderloin?
Rosemary is a great addition to make your meal more delicious. As rosemary has several advantages, it can help with circulation and to improve your digestive system.
What are some items that will help me to make and serve this cast iron pork tenderloin recipe?
Here are some of my favorite items in my kitchen that I recommend.
What other recipes should I try?
We certainly do have some delicious dinner recipes here at Kitchen Mixin’. Try some of our favorites below.
- INSTANT POT FRENCH ONION CHICKEN RECIPE
- BEST TACO SALAD RECIPE
- SWEET AND SOUR PORK CHOPS WITH PEPPERS & PINEAPPLE
- BEEF WITH PINEAPPLE
- 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 the hot skillet. Cook 5-6 minutes on the first side or until well browned. Flip and cook on the 2nd side for 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 the 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!
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 a cutting board. Make a slit, cutting lengthwise down the middle, being careful not to cut all the way through.
I find the 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 the 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.