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.
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4 servings per container
Serving Size1 Pork Chop
- Amount Per ServingCalories950
- % Daily Value *
- Total Fat 25.3g 39%
- Saturated Fat 9.4g 47%
- Cholesterol 463mg 155%
- Sodium 392mg 17%
- Potassium 2720mg 78%
- Total Carbohydrate 6.8g 3%
- Dietary Fiber .8g 4%
- Sugars 5.1g
- Protein 163.6g 328%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.