This cranberry orange rosemary pork tenderloin takes only 30 minutes to make and it’s made in one pan! It’s great to make for company and it’s a fantastic festive holiday meal too!
I love pork in all forms. Bacon, pulled pork, pork tenderloin, pork chops, you name it. I love it alllll. It has so much flavor and it’s so versatile! I wanted to share this quick holiday recipe in case you’re in need of last minute meal ideas for this weekend. Usually you think of apples and pork together, but it’s SO good with the cranberries. They cook down in the oven with a little maple syrup, orange zest, and cloves. Super delicious.
The other wonderful thing about this recipe is that it can be easily doubled, or tripled, to feed your crowd! And it’s only seven ingredients. Can’t get any better than that.
I love using my cast iron skillet. I got a set of cast iron skillets for my birthday a couple years ago (including some super cute mini ones that I sometimes make personal skillet cookies with!), and I use them so often. I love how they work on the stovetop and you can throw them in the oven without having to worry.
You can pretty much cook anything in them. I’ve done it all. Brownies, mac and cheese, skillet cookies, stir fry, chicken, veggies, baked oatmeal, the list goes on. Also this isn’t sponsored in any way..I just really love my cast iron skillet!
All you have to do here is marinate the pork in a delicious mixture of orange zest, fresh rosemary, garlic, and ground cloves. Then, you sear your pork, throw in some onion, fresh cranberries, maple syrup, and chicken stock, and let it do its thing in the oven.
All in one pan! I can’t get enough of these one pan/pot meals lately. In case you haven’t noticed.
Loving how simple this is for the holidays! It’ll allow you to have more time with your guests and loved ones. And more time for cocktails and allll the apps. If you know what I mean.
30 Minute Cranberry Orange Rosemary Pork Tenderloin
This cranberry orange rosemary pork tenderloin takes only 30 minutes to make and it's made in one pan! It's great to make for company and it's a fantastic festive holiday meal too!
- 1 pound pork tenderloin
- 1 teaspoon orange zest
- 1 1/2 tablespoons chopped fresh rosemary + a couple sprigs for roasting
- 1 clove garlic, minced
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons olive oil, divided
- 1/2 of a medium yellow onion, chopped
- 3 cups fresh cranberries
- juice of ½ an orange
- 3/4 cup chicken stock
- 1/4 cup pure maple syrup
Preheat oven to 375℉. Combine orange zest, rosemary, garlic, cloves, salt, pepper, and a tablespoon of the olive oil in a small bowl. Rub mixture evenly onto pork. Set aside.
Preheat a large cast iron or oven-safe skillet to medium/high heat. Add the remaining tablespoon of olive oil. Once hot, add the pork and sear, 2-3 minutes per side until browned. Remove pork from pan and set aside.
Reduce heat to medium and add onion, cranberries, orange juice, and a pinch of salt and pepper. Cook for 3-4 minutes, stirring frequently. Add pork back into pan and add a couple whole sprigs of rosemary, chicken stock, and maple syrup. Stir to combine and bake for 22-25 minutes or until pork is cooked through.
Let pork rest for several minutes before carving, and serve with the cranberry chutney!