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!
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!