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If you’re looking for a quick, delicious, and elegant main dish, this Butterflied Cranberry Orange Pork Tenderloin is just the recipe you need!
This dish brings together tender, seared pork with a rich, tangy-sweet cranberry orange sauce infused with Dijon mustard and fresh rosemary. The result? A flavor-packed, juicy pork tenderloin that tastes like it took hours to make—but is ready in just 30 minutes!
Juicy, Tender Pork with a Sweet-Tangy Cranberry Orange Sauce!
Perfect for a weeknight dinner or a special holiday meal, this dish pairs beautifully with roasted veggies, wild rice, or even a fresh salad.
🔥 Let’s get cooking!
Why You’ll Love This Recipe
Fast & Flavorful – Ready in just 30 minutes but packed with depth of flavor!
Juicy & Tender – Butterflying the pork ensures even cooking and perfect texture.
Sweet & Savory Balance – Cranberries, orange juice, and rosemary create a perfect contrast of flavors.
One-Pan Simplicity – Cook everything in one skillet for easy cleanup.
Great for Any Occasion – Perfect for busy weeknights or holiday celebrations!
Ingredients You’ll Need 🛒
For the Pork Tenderloin:
🐖 1 ½ lbs. pork tenderloin – Patted dry for the perfect sear.
🧂 Sea salt & black pepper, to taste – Enhances natural flavors.
🫒 2 teaspoons avocado oil (or extra virgin olive oil) – For a golden, crispy sear.
For the Cranberry Orange Sauce:
🍊 ½ cup orange juice – Adds bright citrus flavor.
🥄 1 ½ teaspoons Dijon mustard – For tangy depth.
🍯 1 tablespoon light brown sugar – Balances out the tart cranberries.
🌿 1 tablespoon fresh rosemary, finely chopped – Adds a beautiful herby aroma.
🍒 ¼ cup dried cranberries – Sweet-tart flavor that complements the pork.
🧈 1 tablespoon unsalted butter – Creates a silky-smooth finish.
How to Make This Pork Tenderloin Recipe
Step 1: Butterfly the Pork Tenderloin 🔪
1️⃣ Place the pork on a large cutting board and cover with plastic wrap.
2️⃣ Using a sharp knife, cut lengthwise down the center, stopping about ⅔ of the way through (do not cut all the way through!).
3️⃣ Open the tenderloin like a book, creating an even, flat surface.
4️⃣ Cover with a second sheet of plastic wrap and use a meat mallet or rolling pin to gently pound the pork into an even thickness.
5️⃣ Drizzle with oil, season with salt and black pepper, and set aside.
Why Butterfly? This method ensures the pork cooks evenly, stays juicy, and soaks up more flavor!
Step 2: Prepare the Cranberry Orange Sauce 🍊🍒
1️⃣ In a small mixing bowl, whisk together orange juice, Dijon mustard, brown sugar, and fresh rosemary.
2️⃣ Set aside so the flavors can meld while you cook the pork.
Want a thicker sauce? Stir in ½ teaspoon cornstarch mixed with 1 teaspoon water to thicken the sauce while simmering.
Step 3: Sear the Pork 🔥
1️⃣ Heat a large 12-inch nonstick skillet over medium-high heat.
2️⃣ Add the butterflied pork tenderloin and cook for 5-6 minutes on the first side, until well browned.
3️⃣ Flip and cook for another 5 minutes, until the pork is just cooked through (internal temperature should reach 145°F (63°C) for medium doneness).
4️⃣ Remove from the pan and transfer to a rimmed cutting board.
5️⃣ Loosely tent with foil to keep warm while you make the sauce.
Pro Tip: Don’t overcook the pork! It will continue to cook slightly after being removed from the heat.
Step 4: Make the Cranberry Orange Sauce 🍷
1️⃣ In the same skillet, pour in the orange juice mixture, scraping up any browned bits from the pan.
2️⃣ Add the dried cranberries and cook for 2-3 minutes, stirring frequently, until the sauce reduces by half.
3️⃣ Remove from heat and whisk in butter until melted and smooth.
Why add butter at the end? It makes the sauce extra silky and rich!
Step 5: Slice & Serve! 🍽
1️⃣ Thinly slice the pork tenderloin and arrange on a serving platter.
2️⃣ Spoon the cranberry orange sauce over the top.
3️⃣ Garnish with fresh rosemary sprigs and extra cranberries, if desired.
4️⃣ Serve immediately and enjoy every juicy, flavorful bite!
Want extra smoky flavor? Sear the pork on the stovetop, then transfer to a 400°F oven for 5-7 minutes for a deeper caramelization.
Serving Suggestions 🍽
🌿 With Roasted Veggies – Serve with roasted Brussels sprouts, carrots, or asparagus.
🍚 Over Wild Rice – The nutty flavor pairs beautifully with the citrusy sauce.
🥗 With a Fresh Salad – A crisp arugula or spinach salad balances the richness.
🥔 Alongside Mashed Potatoes – Because potatoes and gravy always win!
Try this recipe too: Delicious Sheet Pan Roasted Chicken Breasts with Summer Veggies
Fun Variations to Try! 🎉
🍎 Apple-Cranberry Twist – Add ½ cup diced apples to the sauce for extra sweetness.
🌶 Spicy Citrus Kick – Add ½ teaspoon red pepper flakes for a touch of heat.
🍷 Red Wine Version – Swap ¼ cup of the orange juice for dry red wine for a richer sauce.
🍁 Maple-Rosemary Glaze – Swap brown sugar for pure maple syrup for a deeper sweetness.
How to Store & Reheat
✔ Refrigerate: Store leftovers in an airtight container for up to 3 days.
✔ Freeze: Freeze in a sealed container for up to 2 months. Thaw overnight in the fridge before reheating.
✔ Reheat: Warm in a skillet over low heat or in the microwave in short bursts to prevent overcooking.
Make-Ahead Tip: You can prepare the cranberry orange sauce up to 3 days in advance and store it in the fridge. Just reheat and drizzle over freshly cooked pork!
Recommended Kitchen Tools (Amazon Picks!) 🛒
Meat Mallet – Ensures even thickness.
For a perfectly tender and juicy Butterflied Cranberry Orange Pork Tenderloin, the Gourmet Easy Meat Tenderizer Mallet is a must-have! Use the flat side to evenly butterfly and flatten your pork, ensuring even cooking and better absorption of the cranberry-orange marinade. The textured side helps break down fibers for extra tenderness, making every bite melt in your mouth.
Final Thoughts
This Butterflied Cranberry Orange Pork Tenderloin is juicy, flavorful, and ridiculously easy to make. Whether you’re preparing it for a quick weeknight dinner or a festive holiday gathering, it’s guaranteed to impress with minimal effort!
✨ Try it tonight and enjoy a meal bursting with sweet, savory, and citrusy goodness! ✨
What’s Next?
✔ Tried this recipe? Let me know how it turned out!
✔ Share with fellow food lovers who need a quick, elegant meal!
✔ Bookmark this for your next dinner party or holiday meal!
Enjoy your tender, juicy pork with tangy cranberry orange goodness! 🍊🍽💛
Butterflied Cranberry Orange Pork Tenderloin
Equipment
- Large cutting board
- Sharp knife
- Plastic wrap
- Meat mallet or rolling pin
- 12-inch nonstick skillet
- Small mixing bowl
- Whisk
Ingredients
For the Pork Tenderloin:
- 1 ½ lbs. pork tenderloin, patted dry
- Sea salt & black pepper, to taste
- 2 teaspoons avocado oil or extra virgin olive oil
For the Cranberry Orange Sauce:
- ½ cup orange juice
- 1 ½ teaspoons Dijon mustard
- 1 tablespoon light brown sugar
- 1 tablespoon fresh rosemary leaves, finely chopped
- ¼ cup dried cranberries
- 1 tablespoon unsalted butter
Instructions
Step 1: Butterfly the Pork Tenderloin
- Place the pork tenderloin on a large cutting board and cover with plastic wrap.Using a sharp knife, cut lengthwise down the center of the tenderloin, stopping about ⅔ of the way through (do not cut all the way through). Open the tenderloin like a book.Cover with a second sheet of plastic wrap and use a meat mallet or rolling pin to gently pound the meat into an even thickness.Drizzle the butterflied tenderloin with oil, season with salt and black pepper, and set aside.
Step 2: Prepare the Sauce
- In a small bowl, whisk together orange juice, Dijon mustard, brown sugar, and fresh rosemary. Set aside.
Step 3: Sear the Pork
- Heat a large 12-inch nonstick skillet over medium-high heat.Add the pork tenderloin and cook for 5-6 minutes on the first side, or until well browned.Flip and cook for another 5 minutes, or until the pork is just cooked through (internal temperature should reach 145°F (63°C) for medium doneness).Remove the pork from the pan and transfer to a rimmed cutting board. Loosely tent with foil to keep warm.
Step 4: Make the Cranberry Orange Sauce
- Pour the orange juice mixture into the same skillet, scraping up any browned bits for extra flavor.Add dried cranberries and cook for 2-3 minutes, stirring frequently, until the sauce reduces by half.Remove from heat and whisk in butter until melted and smooth.
Step 5: Slice & Serve
- Thinly slice the pork tenderloin and arrange on a serving platter.Spoon the cranberry orange sauce over the pork and garnish with additional fresh rosemary, if desired.Serve immediately and enjoy!
Notes
Pro Tips & Variations
- For a bolder flavor, marinate the pork in the orange juice mixture for 30 minutes before cooking.
- Prefer a thicker sauce? Add ½ teaspoon cornstarch mixed with 1 teaspoon water and simmer until thickened.
- Pairing suggestion: Serve alongside roasted sweet potatoes, wild rice, or sautéed greens for a balanced meal.