Tip: Butterflying pork tenderloin allows it to cook quickly and evenly, making it a simple, easy weeknight meal choice.
To butterfly, place tenderloin on a large piece of plastic wrap on cutting board. Make a slit, cutting lengthwise down the middle, being careful not to cut all the way through.
I find best results are achieved when you cut 2/3 of the way through, leaving 1/3 of the overall thickness of tenderloin. Open the tenderloin like a book. Cover with a 2nd sheet of plastic wrap and pound it out with the flat side of a meat mallet or press it out with a rolling pin to an even thickness.
Prep time: 10 minutes
Cook time: 20 minutes
Serves: 4
Ingredients
1½ lbs. pork tenderloin, patted dry
Sea salt and black pepper, to taste
2 t. avocado or extra virgin olive oil
1/2 c. orange juice
1-1/2 t. Dijon mustard
1 T. light brown sugar
1 T. fresh rosemary leaves, finely chopped
1/4 c. dried cranberries
1 T. unsalted butter
Directions
- Butterfly pork tenderloin, place in a large bowl and drizzle with oil and season with salt and pepper to taste. Set aside.
- Combine orange juice, mustard, brown sugar and rosemary. Set aside.
- Heat a large 12” nonstick skillet over medium-high heat. Add pork tenderloin to hot skillet. Cook 5-6 minutes on first side or until well browned. Flip and cook on 2nd side 5 minutes more or until just cooked through. Remove tenderloin from pan and place on rimmed cutting board and lightly cover with foil to keep warm.
- Add orange juice mixture to skillet. Add any accumulated meat juices from cutting board. Add cranberries and cook stirring until reduced by half (2-3 minutes. Remove from heat and whisk in butter just until it melts.
- Thinly slice meat and place on serving platter. Spoon cranberry orange sauce on top and garnish with additional fresh rosemary, if desired. Enjoy!
