Easy Butterflied Cranberry Orange Pork Tenderloin

Looking for a hearty, fall dish to enjoy this season? Look no further than Butterflied Cranberry Orange Pork Tenderloin! This recipe is so easy to prepare and perfect for entertaining guests. The pork will be juicy and tender on the inside, while crisp and delicious on the outside. Let’s get cooking!

Why Butterfly Cranberry Orange 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 a 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.

If you like this recipe please do us a favor and leave a comment, follow us on Facebook, and sign up for our newsletter. That way you will be kept up to date on all our new recipes and tips.

And check out our other Dinner recipes for more delicious recipes.

Jump to RecipePrint Recipe

Recipe Card

0 from 0 votes

Recipe by Don Carroll Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

950

kcal

Total time

30

minutes

Looking for a hearty, fall dish to enjoy this season? Look no further than Butterflied Cranberry Orange Pork Tenderloin!

Ingredients

• 1 1/2 lbs Pork Tenderloin, patted dry

• Sea Salt and Black Pepper, to taste

• 2 tsp Avocado or Extra Virgin Olive Oil

• 1/2 c Orange Juice

• 1 1/2 tsp Dijon Mustard

• 1 Tbsp Light Brown Sugar

• 1 Tbsp Fresh Rosemary Leaves, finely chopped

• 1/4 c Dried Cranberries

• 1 Tbsp Unsalted Butter

Directions

• Butterfly pork tenderloin, place in a large bowl and drizzle with oil and season with salt and pepper to taste. Set aside.
• Combine orange juice, mustard, brown sugar and rosemary. Set aside.
• Heat a large 12” nonstick skillet over medium-high heat. Add pork tenderloin to a hot skillet. Cook 5-6 minutes on the first side or until well browned. Flip and cook on the 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.
• Add orange juice mixture to skillet. Add any accumulated meat juices from the 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.
• Thinly slice meat and place on serving platter. Spoon cranberry orange sauce on top and garnish with additional fresh rosemary, if desired. Enjoy!

Did you make this recipe?

Tag @donshomecookingblog on Instagram

Like this recipe?

Follow us @donshomecooking on Pinterest

Did you make this recipe?

Like us on Facebook