30 Minute Cranberry Orange Rosemary Pork Tenderloin - Spices in My DNA

By RoketJSquerl

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

Details

Servings 2
Preparation time 10mins
Cooking time 38mins
Adapted from spicesinmydna.com

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