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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!

Course Main, Pork
Cuisine Gluten Free, Grain Free
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3

Ingredients

  • 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

Instructions

  1. 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.

  2. 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.

  3. 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.

  4. Let pork rest for several minutes before carving, and serve with the cranberry chutney!