Enjoy this butterflied pork tenderloin recipe with cranberry and orange, beyond delicious and full of incredible flavor, perfect for a stylish main course. Butterflying pork tenderloin allows it to cook quickly and evenly, making it a simple, easy weeknight meal choice.
Ingredients for this Recipe :
- 1½ lbs. pork tenderloin, patted dry
- 1/4 cup dried cranberries
- 1 tbsp unsalted butter
- 1/2 cup orange juice
- 1-1/2 tsp Dijon mustard
- 1 tbsp light brown sugar
- 1 tbsp fresh rosemary leaves, finely chopped
- 2 tsp avocado or extra virgin olive oil
- Sea salt and black pepper, to taste
Butterflying the Pork Tenderloin :
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 the 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 the 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.
How to Make Butterflied Pork Tenderloin Recipe:
Step 1 :
Butterfly pork tenderloin, place in a large bowl and drizzle with oil, and season with salt and pepper to taste. Set aside.
Step 2 :
Combine orange juice, mustard, brown sugar, and rosemary. Set aside.
Step 3 :
Heat a large 12” nonstick skillet over medium-high heat. Add pork tenderloin to the hot skillet. Cook 5-6 minutes on the first side or until well browned. Flip and cook on the 2nd side for 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.
Step 4 :
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.
Step 5 :
Thinly slice meat and place on serving platter. Spoon cranberry-orange sauce on top and garnish with additional fresh rosemary, if desired. Enjoy this butterflied pork tenderloin!
Other Pork Recipes :
Stuffed pork tenderloin recipe – Stuffed Pork Tenderloin with Apple and Feta
Roasted pork tenderloin recipe – Apple and Fennel Roasted Pork Tenderloin
Stuffed pork chops recipe – Kale and Apple Stuffed Pork Chops
Pork loin recipe – Mustard Pork Loin with Roasted Carrots
Butterflied Pork Tenderloin Recipe
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Loading...Delicious butterflied pork tenderloin recipe with cranberry and orange, full of flavors and ready in half an hour, perfect for a stylish dinner. Enjoy!
Ingredients
- 1½ lbs. pork tenderloin, patted dry
- 1/4 cup dried cranberries
- 1 tbsp unsalted butter
- 1/2 cup orange juice
- 1-1/2 tsp Dijon mustard
- 1 tbsp light brown sugar
- 1 tbsp fresh rosemary leaves, finely chopped
- 2 tsp avocado or extra virgin olive oil
- Sea salt and black pepper, to taste
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 12” nonstick skillet over medium-high heat. Add pork tenderloin to the hot skillet. Cook 5-6 minutes on the first side or until well browned. Flip and cook on the 2nd side for 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!
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