Cranberry Orange Pork Tenderloin


The other night we had Cranberry Orange Pork Tenderloin for dinner. I forgot how much my family enjoys this meal.  This recipe uses only a few ingredients, and takes less then 30 minutes to prepare, making it a perfect weeknight meal. Yet, it is nice enough to impress any company you might have.




1.5 pound pork tenderloin (approximately)

1 Tablespoon olive oil

2 teaspoon cinnamon

1 can whole berry cranberry jelly

1/3 cup frozen orange juice concentrate

salt and pepper


Pre-heat oven to 400.

In a large skillet heat olive oil until shimmering. Pat tenderloin dry with a paper towel and season with salt and pepper.  Add tenderloin to skillet and sear all sides.  (You are not trying to cook meat through just brown the outside.) Turning as needed to brown all sides.

Remove tenderloin from skillet and place in a 9×13 baking dish.  Add cranberry jelly, orange juice and cinnamon, to the juices left in the skillet.  Cook over low heat until the jelly dissolves, stirring frequently to incorporate all the ingredients.  Pour the sauce over the pork.

Using a meat thermometer, cook until the meat reaches 145*.  Remove from oven and allow to rest 5 minutes before slicing.




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