For a delicious sauce, fork tender meat and a 20 minute cook time, you’ll want to make this butterflied cranberry orange pork tenderloin. Great for a dinner party, special occasions or just a weeknight meal. The cranberry-orange sauce is also wonderful on some pork chops!
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 flat side of a meat mallet or press it out with a rolling pin to an even thickness. This also serves as a meat tenderizer.
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Ingredients
- 1½ lbs. pork tenderloin, patted dry
- Sea salt and black pepper, to taste
- 2 teaspoons avocado or extra virgin olive oil
- 1/2 cup fresh orange juice
- 1-1/2 t. Dijon mustard
- 1 tablespoon light brown sugar
- 1 tablespoon fresh rosemary leaves, finely chopped
- 1/4 cup dried cranberries
- 1 tablespoon unsalted butter
Equipment
- Cutting board and sharp knife
- Large skillet
- Large bowl
- Small bowl
- Aluminum foil
- Plastic wrap
Instructions
- Butterfly pork tenderloin, then place the pork loin roast 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 roast with foil to keep warm.
- Add orange juice mixture to skillet. Add any accumulated meat juices from cutting board. Add cranberries and cook on medium heat 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!
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Butterflied Cranberry Orange Pork Tenderloin
For a delicious sauce, fork tender meat and a 20 minute cook time, you'll want to make this butterflied cranberry orange pork tenderloin. Great for a dinner party, special occasions or just a weeknight meal. The cranberry-orange sauce is also wonderful on some pork chops!
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 flat side of a meat mallet or press it out with a rolling pin to an even thickness. This also serves as a meat tenderizer.
Ingredients
- 1½ lbs. pork tenderloin, patted dry
- Sea salt and black pepper, to taste
- 2 teaspoons avocado or extra virgin olive oil
- 1/2 cup fresh orange juice
- 1-1/2 teaspoons Dijon mustard
- 1 tablespoon light brown sugar
- 1 tablespoon fresh rosemary leaves, finely chopped
- 1/4 cup dried cranberries
- 1 tablespoon unsalted butter
Instructions
- Butterfly pork tenderloin, then place the pork loin roast 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 roast with foil to keep warm.
- Add orange juice mixture to skillet. Add any accumulated meat juices from cutting board. Add cranberries and cook on medium heat 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!