Cranberry Orange Pork Tenderloin

A quick and easy recipe for delicious Cranberry Orange Pork Tenderloin that is sure to become a new favorite. It’s the perfect holiday meal.

Is there anything more comforting than a delicious, home cooked meal?

This Cranberry Orange Pork Tenderloin Recipe is the perfect meal for a chilly winter night.

It’s comforting, affordable, and easy to make. Plus, it’s delicious! You’ll love the sweet and tart flavors of the cranberry and orange sauce. So warming and satisfying!

Plus, this recipe is incredibly easy to make – perfect for busy weeknights. So give this recipe a try today. You won’t regret it!

How to Butterfly Pork Tenderloin

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 cutting board. Make a slit, cutting lengthwise down the middle, being careful not to cut all the way through.

I find 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.

About the Ingredients for Cranberry Orange Pork Tenderloin

Pork – See notes above about the pork tenderloin.

Seasoning – Season well with salt and pepper, rosemary brings a hint of herbs.

Oil – Use a neutral flavoured oil like avocado or olive oil

Orange Juice – Freshly squeezed orange juice will give the best flavour but any actual orange juice will work. Skip the orange drinks.

Mustard – Dijon brings a nice little kick to the pork.

Sugar – You can use dark brown sugar instead, but don’t use white sugar, it won’t give the same depth of flavour.

Cranberries – I made this using dried cranberries but you can absolutely use fresh or frozen cranberries instead, you will just want to cook the cranberries until they start to burst which is about 5-7 minutes longer than indicated.

Butter – Unsalted butter is best but you can use salted butter too. Just make sure you season everything well with salt.

Looking for More Delicious Winter Dinner Recipes?

Check out some of my favourite dinner ideas for over the holidays and all winter long!

Balsamic Roasted Beef Tenderloin is the perfect weekend dinner. It has Mediterranean flavors that will keep everyone asking for more!

This Instant Pot Chicken Lanzone with Baby Portobello Mushrooms recipe is flavourful and low carb, featuring a delcious, creamy pan sauce.

This quick and easy sheet pan lemon chicken and vegetables dinner recipe is bursting with flavour.

How to Make Cranberry Orange Pork Tenderloin

Yields: 4 Servings | Prep time: 10 mins | Cook time: 20 mins

Ingredients:

1½ lbs. pork tenderloin, patted dry
Sea salt and black pepper, to taste
2 teaspoons (10 mL) avocado or extra virgin olive oil
1/2 cup (118 mL) orange juice
1-1/2 teaspoons (5 mL) Dijon mustard
1 Tablespoon (12 g) light brown sugar
1 (2 g) Tablespoon fresh rosemary leaves, finely chopped
1/4 cup (32 g) dried cranberries
1 Tablespoon (14 g) 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 first side or until well browned. Flip and cook on 2^nd 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.  
5. Thinly slice meat and place on serving platter.  Spoon cranberry orange sauce on top and garnish with additional fresh rosemary, if desired. Enjoy!