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Butterflied Cranberry Orange Pork Tenderloin
Butterflied Cranberry Orange Pork Tenderloin
Butterflied Cranberry Orange Pork Tenderloin is a delicious and savory dish that features a pork tenderloin that has been cut open and flattened like a butterfly (hence the term "butterflied"). The tenderloin is then marinated in a flavorful mixture of cranberry sauce, orange juice, and spices, which gives it a sweet and tangy taste. It's a perfect dish for a special occasion or a festive meal with family and friends.
Ingredients
- 1ยฝ lbs. pork tenderloin patted dry
- sea salt to taste
- ๏ปฟground black pepper ๏ปฟto taste
- 2 tsps extra virgin olive oil ๏ปฟor avocado
- 1/2 cup orange juice
- 1-1/2 tsps Dijon mustard
- 1 tablespoon brown sugar ๏ปฟlight
- 1 tablespoon rosemary leaves fresh, finely chopped
- 1/4 cup cranberries ๏ปฟdried
- 1 tablespoon butter ๏ปฟunsalted
Instructions
- 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 12โ 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.
- 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.
- Thinly slice meat and place on serving platter. Spoon cranberry orange sauce on top and garnish with additional fresh rosemary, if desired. Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Notes
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. 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.
Nutrition
Calories: 277kcal (14%)Carbohydrates: 7g (2%)Protein: 35g (70%)Fat: 11g (17%)Saturated Fat: 4g (25%)Polyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 118mg (39%)Sodium: 122mg (5%)Potassium: 746mg (21%)Fiber: 1g (4%)Sugar: 6g (7%)Vitamin A: 173IU (3%)Vitamin C: 17mg (21%)Calcium: 24mg (2%)Iron: 2mg (11%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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