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Butterflied Cranberry Orange Pork Tenderloin

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  • Author: Easy Peasy Recipeasy


Units Scale
  • 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 cup orange juice
  • 11/2 tsp. Dijon mustard
  • 1 tbsp. light brown sugar
  • 1 tbsp. fresh rosemary leaves, finely chopped
  • 1/4 cup dried cranberries
  • 1 tbsp. unsalted butter


  1. Butterfly the pork tenderloin and coat with oil, salt, and pepper.
  2. Mix orange juice, mustard, brown sugar, and rosemary in a bowl.
  3. Cook the tenderloin in a skillet until browned.
  4. Remove the tenderloin and keep warm.
  5. Prepare the sauce in the skillet with orange juice, cranberries, and butter.
  6. Slice the meat, top with sauce, and garnish with fresh rosemary before serving.