- 2
- 10 mins
- 38 mins
Ingredients
- 1 lb. pork tenderloin
- 1 teaspoon orange zest
- 1 1/2 tablespoons chopped fresh rosemary + a couple sprigs for roasting
- 1 clove garlic, minced
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons olive oil, divided
- 1/2 of a medium yellow onion, chopped
- 3 cups fresh cranberries
- juice of 1/2 an orange
- 3/4 cup chicken stock
- 1/4 cup pure maple syrup
Preparation
Step 1
Instructions
Preheat oven to 375℉. Combine orange zest, rosemary, garlic, cloves, salt, pepper, and a tablespoon of the olive oil in a small bowl. Rub mixture evenly onto pork. Set aside.
Preheat a large cast iron or oven-safe skillet to medium/high heat. Add the remaining tablespoon of olive oil.
Once hot, add the pork and sear, 2-3 minutes per side until browned. Remove pork from pan and set aside.
Reduce heat to medium and add onion, cranberries, orange juice, and a pinch of salt and pepper. Cook for 3-4 minutes, stirring frequently.
Add pork back into pan and add a couple whole sprigs of rosemary, chicken stock, and maple syrup. Stir to combine and bake for 22-25 minutes or until pork is cooked through.
Let pork rest for several minutes before carving, and serve with the cranberry chutney!
Instructions