Main Dish

Butterflied Pork Tenderloin Recipe

Butterflied Pork Tenderloin Recipe

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.

Butterfly pork recipe

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!

Butterflied pork tenderloin with orange and cranberry

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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Main Course American
Serves: 4
Prep Time: 10 minutes Cooking Time: 20 minutes Total Time: 30 minutes

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

1

Butterfly pork tenderloin, place in a large bowl and drizzle with oil, and season with salt and pepper to taste. Set aside.

2

Combine orange juice, mustard, brown sugar, and rosemary. Set aside.

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.

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.

5

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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