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Butterflied Cranberry Orange Pork Tenderloin features tender, juicy pork glazed with a tangy-sweet sauce of orange juice, Dijon mustard, brown sugar, and dried cranberries, balanced with the earthy aroma of rosemary. It’s an easy, elegant dish perfect for holiday dinners or special occasions, with simple ingredients that create a memorable, flavorful centerpiece.

Cranberry Orange Pork Tenderloin Recipe

This melt-in-your-mouth butterflied cranberry pork tenderloin balances savory and subtly sweet flavors, perfect for impressing guests or while being easy and affordable enough to make it a great option for a weeknight meal.

It is tender, juicy, and perfectly seasoned with a hint of salt, pepper, and rosemary infuses a woodsy, aromatic element, creating an inviting depth that complements the meat’s delicate flavor. The simple yet gourmet-quality cranberry sauce, made with orange juice, Dijon mustard, and brown sugar, lends a tangy-sweet layer that enhances each bite with a burst of freshness and sweetness.

The lightly crispy, caramelized exterior gives way to a moist and succulent interior.

The cranberries and rosemary invoke a sense of winter warmth, making it a lovely main course for Thanksgiving, Christmas, or any special family dinner. When served with roasted vegetables or a side of creamy mashed potatoes, this dish becomes a cozy, satisfying feast.

Cranberry Pork Tenderloin FAQs

How to Butterfly a Pork Tenderloin

Butterflying pork tenderloin allows it to cook quickly and evenly, making it a simple, easy weeknight meal choice.

To butterfly, place tenderloin on a large piece of plastic wrap on cutting board. Make a slit, cutting lengthwise down the middle, being careful not to cut all the way through.

I find best results are achieved when you cut 2/3 of the way through, leaving 1/3 of the overall thickness of tenderloin. Open the tenderloin like a book. Cover with a 2nd sheet of plastic wrap and pound it out with the flat side of a meat mallet or press it out with a rolling pin to an even thickness.

How to store leftover pork tenderloin: Let the meat cool to room temperature first, then transfer it to an airtight container. Keep it in the refrigerator for up to 3-4 days.

How to freeze cranberry pork tenderloin: Wrap the pork tightly in plastic wrap or foil, then placing it in a freezer-safe container or bag. (This set of freezer containers is a crazy bargain.) It will stay good in the freezer for up to 2-3 months. When ready to eat, reheat in a skillet over low heat with a splash of water or extra sauce to keep it moist, or warm it in the microwave on low power.

Ingredients for Cranberry Pork Tenderloin

• Pork tenderloin, patted dry
• Sea salt and black pepper, to taste
• Olive oil
• Orange juice
• Dijon mustard
• Brown sugar
• Fresh rosemary leaves, finely chopped
• Dried cranberries
• Unsalted butter

Scroll down to the printable recipe card for full measurements.

Kitchen Tools You May Find Helpful

• Measuring Cups and Spoons
• Casserole Dish
• Meat Thermometer <– This is the meat thermometer I have been using for the past 6 years – I’ve never had to change a battery and it’s super sturdy and reliable. It was a bit pricey, but unlike the $15 models that you can buy, this one isn’t going to need replacement. It is waterproof and comes with a two-year warranty.

How to Make Cranberry Pork Tenderloin

Butterfly pork tenderloin, place in a large bowl and drizzle with oil and season with salt and pepper to taste. Set aside.

Combine orange juice, mustard, brown sugar and rosemary. Set aside. 

Heat a large 12” nonstick skillet over medium-high heat. Add pork tenderloin to hot skillet. Cook 5-6 minutes on first side or until well browned. Flip and cook on 2^nd side 5 minutes more or until just cooked through. Remove tenderloin from pan and place on rimmed cutting board and lightly cover with foil to keep warm.

Add orange juice mixture to skillet. Add any accumulated meat juices from cutting board. Add cranberries and cook stirring until reduced by half (2-3 minutes. Remove from heat and whisk in butter just until it melts. 

Thinly slice meat and place on serving platter.  Spoon cranberry orange sauce on top and garnish with additional fresh rosemary, if desired.

Pin this Easy Butterflied Pork Tenderloin with Cranberries and Rosemary for a decadent meal perfect for special occasions – or just a special Wednesday:

Grab your free printable recipe card for our butterflied cranberry pork tenderloin recipe:

For more ways to enjoy pork, check out our full pork recipe collection here: