Butterflied Cranberry Orange Pork Tenderloin

Transform your weeknight dinner routine with this elegant yet simple Butterflied Cranberry Orange Pork Tenderloin. In just 30 minutes, you’ll have a restaurant-worthy meal that combines juicy pork with a vibrant citrus-cranberry sauce.

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Unlike traditional roasted tenderloin, this butterflied version creates more surface area for browning, resulting in a perfectly cooked piece of meat with an incredible flavor-packed crust. The sweet-tart cranberry orange sauce adds a burst of color and complementary flavors that make this dish truly special.

Why You’ll Love This Recipe

• Quick 30-minute cooking time makes it perfect for busy weeknights while being elegant enough for special occasions
• Butterflying technique ensures even cooking and creates more delicious caramelized surface area
• Versatile sauce works beautifully with other proteins like chicken or pork chops
• Simple ingredients combine to create complex, restaurant-quality flavors

What is Butterflying?

Butterflying is a cutting technique that creates a thinner, more even piece of meat that cooks quickly and consistently. To butterfly pork tenderloin, you’ll make a lengthwise cut down the middle, stopping before cutting all the way through, then open it like a book. This technique is similar to the one used in our Apple and Feta Stuffed Pork Tenderloin, though in this recipe we’re keeping it simple without stuffing.

Ingredients

• Pork Tenderloin: Fresh pork tenderloin provides a lean, tender base for this dish. Look for one that’s pink in color with some marbling.
• Avocado or Extra Virgin Olive Oil: Used for searing, these oils have high smoke points making them perfect for the high-heat cooking method we’re using.
• Orange Juice: Fresh orange juice provides bright citrus notes and helps create a perfectly balanced sauce.
• Dijon Mustard: Adds tanginess and helps emulsify the sauce while complementing both the pork and citrus flavors.
• Light Brown Sugar: Creates caramelization and balances the tart cranberries and citrus.
• Fresh Rosemary: This aromatic herb adds earthiness and depth to the dish.
• Dried Cranberries: Provides sweet-tart flavor and beautiful color to the finished dish.
• Unsalted Butter: Finishing the sauce with butter adds richness and creates a silky texture.

Substitutions and Additions

• White Wine: Add a splash to the sauce for extra depth of flavor.
• Fresh Cranberries: Can replace dried cranberries during cranberry season for an even brighter flavor.
• Thyme: Works beautifully as an alternative to rosemary.
• Maple Syrup: Can replace brown sugar for a different sweetness profile.

Instructions

• Pat the pork tenderloin dry and butterfly it following the technique described above
• Season the butterflied tenderloin with salt and pepper, then drizzle with oil
• Heat a large nonstick skillet over medium-high heat
• Cook the tenderloin for 5-6 minutes on the first side until well browned
• Flip and cook for another 5 minutes or until just cooked through
• Remove the pork to a cutting board and cover loosely with foil
• Add orange juice mixture, cranberries, and meat juices to the skillet
• Reduce sauce by half, about 2-3 minutes
• Finish the sauce by whisking in butter until melted
• Slice the pork and serve with the cranberry orange sauce

Recipe Tips

• Let the meat come to room temperature before cooking for more even results
• Don’t skip patting the meat dry – it ensures better browning
• Use a meat thermometer to check for doneness (145°F for medium-rare)
• Let the meat rest under foil while making the sauce
• If the sauce gets too thick, thin it with a splash of orange juice

Serving Suggestions

This versatile dish pairs beautifully with many sides. For a complete meal, try serving it with roasted root vegetables or a creamy risotto. The orange-cranberry sauce also makes it a perfect option for holiday dinners.

Storage & Reheating

Store leftover pork and sauce separately in airtight containers in the refrigerator for up to 3 days. When reheating, warm the pork gently in a covered skillet with a splash of water or broth to maintain moisture. Warm the sauce separately, adding a splash of orange juice if needed to reach desired consistency.

Recipe FAQ

Can I butterfly the pork tenderloin in advance? Yes, you can butterfly and season the pork up to 24 hours ahead. Store covered in the refrigerator, then bring to room temperature before cooking.

Why isn’t my sauce thickening? Make sure you’re reducing the sauce over medium-high heat and give it time to reduce by half. The butter at the end will also help thicken it.

Can I use other cuts of pork? While this recipe is specifically designed for tenderloin, you could adapt it for pork chops by adjusting the cooking time.

What’s the best way to check for doneness? A meat thermometer is your best friend here. For optimal results, cook to 145°F for medium-rare with a slight pink center.