Cranberry Orange Pork Tenderloin

Ingredients

  • 1 lbs. pork tenderloin, patted dry

  • Sea salt and black pepper, to taste

  • 2 teaspoons avocado or extra virgin olive oil

  • 1/2 cup orange juice

  • 1-1/2 teaspoons Dijon mustard

  • 2 Tablespoon light brown sugar

  • 4 Tablespoons fresh parsley leaves, finely chopped

  • 1/2 cup dried cranberries

  • 1 Tablespoon 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 2nd 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 cranberries pop (8-10 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!

Haley Smith