Cranberry Orange Pork Tenderloin
User Reviews
5
-
Prep Time
30 mins
-
Cook Time
4 hrs
-
Total Time
4 hrs 39 mins
-
Servings
6 servings
-
Calories
553 kcal
-
Course
Main Course
-
Cuisine
American
Cranberry Orange Pork Tenderloin
Description
The recipe begins by seasoning a 3-pound pork tenderloin with salt and pepper, then browning it in olive oil on all sides for a caramelized crust. The pork is transferred to a slow cooker. Meanwhile, a sauce is made by boiling cranberries with orange juice, chicken broth, brown sugar, and maple syrup until the berries begin to burst. Part of this sauce is reserved for serving, while the rest is combined with orange zest and balsamic vinegar and poured over the pork in the slow cooker.
The tenderloin simmers on low heat for 4 to 5 hours until tender and safely cooked. After resting, it is sliced and served with the reserved cranberry sauce and garnished with rosemary sprigs, offering a combination of tart, sweet, and savory flavors enhanced by aromatic citrus and herbs.
Ingredients
- 1 3 lb pork tenderloin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 16 oz cranberries fresh or frozen
- 1/2 cup orange juice
- 1/3 cup chicken broth
- 1/4 cup brown sugar
- 1/2 cup maple syrup
- 1 orange zested and juiced
- 1/8 cup balsamic vinegar
- rosemary sprigs, fresh
Instructions
- Season the tenderloin with salt and pepper. Set aside.
- Place a large frying pan over medium heat, add oil, and once hot, brown each side of the tenderloin.
- Place the meat in the slow cooker, and turn the temperature to low.
- In a small saucepan, combine the cranberries, orange juice, chicken broth, brown sugar, and maple syrup. Stir and bring to a boil.
- Cook the mixture for about 5-8 minutes or until the cranberries begin to split. Reserve about ½ cup of cranberry sauce for serving in a separate small bowl.
- To the remaining sauce, add the orange zest and balsamic vinegar. Stir until well mixed, and add the sauce on top of the tenderloin in the slow cooker.
- Cook on low for 4-5 hours, or until the pork internal temperature reaches a minimum of 145 degrees F.
- Let the pork rest for 10 minutes before slicing and serving.
- Serve it topped with the reserved ½ cup cranberry sauce and additional orange zest if desired, and garnish with rosemary sprigs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 553 kcal
% Daily Value*
| Calories | 553kcal | 28% |
| Carbohydrates | 43g | 14% |
| Protein | 63g | 126% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 197mg | 66% |
| Sodium | 407mg | 17% |
| Potassium | 1428mg | 30% |
| Fiber | 4g | 16% |
| Sugar | 33g | 66% |
| Vitamin A | 145IU | 3% |
| Vitamin C | 34mg | 38% |
| Calcium | 75mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
