Description
Oven roasted pork tenderloin is perfectly complemented by a sweet and tart cranberry orange relish.
Ingredients
Units
Scale
- 2 pork tenderloins, about 2 pounds total weight
- Olive oil
- Salt
- Pepper
- 1/2 teaspoon dried sage
- 3/4 cup dried cranberries
- 1/2 cup orange marmalade
- 1/2 cup orange juice
- 2 tablespoons fresh chives, chopped
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Rub the pork tenderloins with olive oil and sprinkle evenly with salt, pepper, and dried sage.
- Heat a large, ovenproof sauté pan over medium-high heat and drizzle with olive oil.
- Add the tenderloins to the pan and brown on all sides, about 3-4 minutes per side.
- Transfer the pan to the preheated oven and roast for 20-25 minutes, or until the internal temperature of the pork reaches 145 degrees F (63 degrees C).
- While the pork is roasting, combine the dried cranberries, orange marmalade, and orange juice in a small saucepan over medium heat.
- Cook the relish, stirring occasionally, until the cranberries have softened and the mixture has thickened slightly, about 10 minutes.
- Remove the relish from heat and stir in the fresh chives.
- Once the pork is done, remove it from the oven and let it rest for 5 minutes before slicing.
- Serve the sliced pork with the cranberry orange relish on top.
Notes
For a more intense flavor, marinate the pork in the olive oil and spices for a few hours before cooking. The cranberry orange relish can be made ahead and stored in the refrigerator for up to 3 days. Serve the dish with a side of roasted vegetables or a fresh green salad.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 18 grams
- Sodium: 400 mg
- Fat: 15 grams
- Carbohydrates: 25 grams
- Fiber: 3 grams
- Protein: 30 grams
- Cholesterol: 85 mg