Butterflied Cranberry Orange Pork Tenderloin Recipe

Sometimes it is tough to come up with different recipes that are quick to prepare and healthy too. I enjoy pork tenderloin because it is affordable and the smaller size does allow for a quick meal.

This recipe uses fresh orange juice for a delicious citrus sauce to use on the meat for a burst of flavor. Check out this quick and easy recipe and give it a try. You can grab the recipe image and pin to Pinterest below.

Butterflied Cranberry Orange Pork Tenderloin Recipe

Tip: 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 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.

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

Ingredients:
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

Directions:
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 the first side or until well browned. Flip and cook on the 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.

Thinly slice meat and place it on a serving platter. Spoon the cranberry-orange sauce on top and garnish with additional fresh rosemary, if desired. Enjoy!

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