Roasted Cranberry Orange Pork Tenderloin- GUEST BLOG

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 My friend Chrissy made this from THERECIPECRITIC blogger. It was fabulous and so festive looking.



Ingredients

  • 1 package Fresh Pork Tenderloin
  • 3 tablespoons olive oil separated
  • 1 pound fresh green beans
  • Salt and pepper to taste

Cranberry Orange Sauce:

  • 1/4 cup + 2 tablespoons fresh orange juice separated
  • 2 tablespoons apple cider vinegar
  • 1/4 jar sweet orange marmalade use 4 ounces
  • 1/4 can whole cranberry sauce use 4 ounces
  • Optional: fresh cranberries and/or rosemary for garnish

  • Preheat the oven to 400 degrees Line a sheet pan with foil and set aside.
  • Place a large cast iron skillet over medium-high heat to heat up. When hot, add 2 tablespoons olive oil. Once the oil is shimmering, add in the pork tenderloin and sear on one side for two minutes, or until you’ve got a nice golden crust (it should be easy to flip).
  • Continue to sear the remaining sides for another one to two minutes per side until the whole tenderloin is well-seared.
  • In a medium bowl, stir together the orange juice, vinegar, marmalade, and cranberry sauce.
    • Place the seared tenderloin in the middle of the sheet pan. Spread half of the sauce over the tenderloin. Roast for *25-35 minutes or until the internal temperature reaches 145 degrees F.
    • Meanwhile, toss the green beans with the remaining tablespoon of oil and salt + pepper to taste.
    • After *10 minutes of baking, remove the tray and add the green beans all around the pork. Return to the oven.
    • Remove from the oven, tent pork with foil and let stand for 10 minutes before cutting into.
    • While the pork is resting, take the remaining 2 tablespoons orange juice and the remaining sauce and place in a small pot over medium high heat.
    • Bring sauce to a boil and then reduce to a simmer while pork rests.
    • Garnish with fresh rosemary and cranberries if desired. Serve pork tenderloin slices with reserved sauce and enjoy.

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