Cranberry Orange Pork Tenderloin
Elevate your dinner table with this irresistible Cranberry Orange Pork Tenderloin, a dish that balances savory and sweet flavors to perfection. Succulent pork tenderloin is seared to golden-brown perfection, then roasted with a luscious sauce made from tangy dried cranberries, fresh orange juice, zesty orange zest, and aromatic rosemary. A touch of honey and Dijon mustard adds depth, while garlic and chicken broth create a rich base for the sauce. This one-pan recipe is not only elegant and flavorful but also convenient, with minimal cleanup and a cook time of just 40 minutes. Perfect for special occasions or a cozy family dinner, this pork tenderloin pairs beautifully with roasted vegetables or creamy mashed potatoes. Enjoy the harmony of citrusy brightness and cranberry sweetness in every bite!
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Recipe Information
Ingredients
- 1.5 lbs Pork tenderloin
- 1 cup Dried cranberries
- 0.5 cup Fresh orange juice
- 1 tablespoon Orange zest
- 0.5 cup Chicken broth
- 3 cloves Garlic cloves, minced
- 2 tablespoons Olive oil
- 2 tablespoons Honey
- 1 tablespoon Dijon mustard
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Fresh rosemary, chopped
Instructions
Preheat your oven to 375°F (190°C).
Pat the pork tenderloin dry with paper towels and season it generously with salt and black pepper.
In an oven-safe skillet, heat 1 tablespoon of olive oil over medium-high heat. Sear the pork on all sides until golden brown, about 3-4 minutes per side. Remove from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil and reduce the heat to medium. Sauté the minced garlic until fragrant, about 1 minute.
Add the orange juice, chicken broth, honey, Dijon mustard, and orange zest to the skillet. Stir to combine and let it simmer for 2-3 minutes.
Stir in the dried cranberries and rosemary, then place the seared pork tenderloin back into the skillet. Spoon some of the cranberry mixture over the pork.
Transfer the skillet to the preheated oven. Roast for 25-30 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
Remove the skillet from the oven and transfer the pork to a cutting board. Let it rest for 5-7 minutes before slicing.
Serve the sliced pork tenderloin with the cranberry orange sauce drizzled on top. Enjoy!
Nutrition Facts
Calories |
1870 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.7 g | 70% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 463 mg | 154% | |
| Sodium | 5343 mg | 232% | |
| Total Carbohydrate | 161.7 g | 59% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 139.4 g | ||
| Protein | 171.2 g | 342% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 105 mg | 8% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 3651 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
