Butterflied Cranberry Orange Pork Tenderloin
This Butterflied Cranberry Orange Pork Tenderloin is a quick and flavorful dish that’s perfect for busy weeknights. Juicy, tender pork is seared to perfection and topped with a sweet-tangy cranberry-orange sauce infused with Dijon mustard and rosemary. Butterflying the tenderloin ensures even cooking, making this an effortless yet elegant meal.
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.