Cranberry Orange Roast Pork Tenderloin
Elevate your dinner table with this Cranberry Orange Roast Pork Tenderloin, a perfect balance of savory and sweet flavors ideal for any occasion. This elegant yet easy-to-make dish starts with tender, seared pork seasoned to perfection. It’s then bathed in a vibrant, tangy sauce featuring fresh cranberries, zesty orange juice, a touch of honey, and warming spices like cinnamon and nutmeg. The pork is roasted to juicy perfection in the same skillet, making it a one-pan wonder that’s both flavorful and fuss-free. Garnished with sprigs of rosemary, this dish is as beautiful as it is delicious. Perfect for family meals or festive gatherings, serve it alongside roasted vegetables or creamy mashed potatoes for a truly memorable feast!
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Recipe Information
Ingredients
- 2 pieces (about 1 pound each) pork tenderloin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 cup fresh cranberries
- 0.5 cup orange juice
- 1 tablespoon orange zest
- 0.25 cup honey
- 2 tablespoons light brown sugar
- 2 cloves minced garlic
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.25 cup chicken broth
- 1 sprig (optional, for garnish) fresh rosemary
Instructions
Preheat your oven to 375°F (190°C).
Pat the pork tenderloins dry with paper towels and season them evenly with salt and black pepper on all sides.
In a large oven-safe skillet or cast-iron pan, heat the olive oil over medium-high heat. Sear the pork tenderloins on all sides until golden brown, about 2-3 minutes per side. Remove and set aside.
Lower the heat to medium and add the fresh cranberries, orange juice, orange zest, honey, light brown sugar, minced garlic, ground cinnamon, ground nutmeg, and chicken broth to the skillet. Stir well and simmer for 3-4 minutes, allowing the cranberries to soften and the sauce to slightly thicken.
Return the seared pork tenderloins to the skillet, spooning some of the cranberry orange mixture over the top of the meat.
Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the pork reaches an internal temperature of 145°F (63°C) when measured with a meat thermometer.
Once cooked, remove the skillet from the oven and let the pork tenderloins rest for 5 minutes. This allows the juices to redistribute for a tender and juicy result.
Slice the pork tenderloins into medallions and spoon the cranberry orange sauce over the top. Garnish with fresh rosemary, if desired.
Serve warm with your favorite side dishes, such as roasted vegetables or mashed potatoes.
Nutrition Facts
Calories |
1927 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.8 g | 77% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 617 mg | 206% | |
| Sodium | 5709 mg | 248% | |
| Total Carbohydrate | 118.5 g | 43% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 93.2 g | ||
| Protein | 226.5 g | 453% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 135 mg | 10% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 4766 mg | 101% | |
*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.
