Ingredients:

  • 2 lbs Pork Tenderloin
  • 2 tbsp Extra Virgin Olive Oil
  • 1 tbsp Fresh Rosemary, finely minced
  • 2 tsp Kosher Salt
  • 1 tsp Cracked Black Pepper
  • 3 cloves Garlic, smashed
  • 1 cup Fresh or Frozen Cranberries
  • 1/2 cup Fresh Orange Juice
  • 1 tbsp Orange Zest
  • 1/4 cup Honey
  • 2 tbsp Dijon Mustard
  • 1/4 tsp Red Pepper Flakes

Instructions:

  1. Pat the pork tenderloin completely dry with paper towels. Rub the meat generously with kosher salt, pepper, and minced rosemary. Allow to sit at room temperature for 10 minutes.
  2. Heat olive oil in a large cast-iron skillet over medium-high heat. Sear the pork for 2–3 minutes per side until a deep golden-brown crust forms. Add smashed garlic cloves during the last minute of searing.
  3. In a small bowl, whisk together orange juice, orange zest, honey, and Dijon mustard. Pour the mixture and the cranberries into the skillet with the pork.
  4. Transfer the skillet to a preheated oven at 400°F (200°C). Roast for 12–15 minutes until the internal temperature reaches 140°F (60°C).
  5. Remove the pork to a cutting board and tent loosely with foil to rest. Place the skillet back on the stovetop over medium heat for 2–3 minutes to reduce the sauce to a syrupy consistency.
  6. Slice the pork into 1-inch medallions and spoon the thickened cranberry orange glaze over the top before serving.