Roasted Cranberry Orange Pork Tenderloins with Green Beans
Ingredients
1 package Smithfield Slow Roasted Golden Rotisserie Marinated Fresh Pork Tenderloin
3 tablespoons olive oil separated
1 pound fresh green beans
Salt and pepper to taste
FOR CRANBERRY ORANGE SAUCE:
1/4 cup + 2 tablespoons fresh orange juice, separated
2 tablespoons apple cider vinegar
1/4 jar sweet orange marmalade use 4 ounces
1/4 can whole cranberry sauce use 4 ounces
Optional: fresh cranberries and/or rosemary for garnish
Cooking Instructions
1. Preheat the oven to 400 degrees Line a sheet pan with foil and set aside.
2. Place a large cast iron skillet over medium-high heat to heat up. When hot, add 2 tablespoons olive oil. Once the oil is shimmering, add in the pork tenderloin and sear on one side for two minutes, or until you’ve got a nice golden crust (it should be easy to flip).
3. Continue to sear the remaining sides for another one to two minutes per side until the whole tenderloin is well-seared.
4. In a medium bowl, stir together the orange juice, vinegar, marmalade, and cranberry sauce.
5. Place the seared tenderloin in the middle of the sheet pan. Spread half of the sauce over the tenderloin. Roast for 25-35 minutes or until the internal temperature reaches 145 degrees F.
6. Meanwhile, toss the green beans with the remaining tablespoon of oil and salt + pepper to taste.
7. After 10 minutes of baking, remove the tray and add the green beans all around the pork. Return to the oven.
8. Remove from the oven, tent pork with foil and let stand for 10 minutes before cutting into.
9. While the pork is resting, take the remaining 2 tablespoons orange juice and the remaining sauce and place in a small pot over medium high heat.
10. Bring sauce to a boil and then reduce to a simmer while pork rests.
11. Garnish with fresh rosemary and cranberries if desired. Serve pork tenderloin slices with reserved sauce and enjoy!
2. Place a large cast iron skillet over medium-high heat to heat up. When hot, add 2 tablespoons olive oil. Once the oil is shimmering, add in the pork tenderloin and sear on one side for two minutes, or until you’ve got a nice golden crust (it should be easy to flip).
3. Continue to sear the remaining sides for another one to two minutes per side until the whole tenderloin is well-seared.
4. In a medium bowl, stir together the orange juice, vinegar, marmalade, and cranberry sauce.
5. Place the seared tenderloin in the middle of the sheet pan. Spread half of the sauce over the tenderloin. Roast for 25-35 minutes or until the internal temperature reaches 145 degrees F.
6. Meanwhile, toss the green beans with the remaining tablespoon of oil and salt + pepper to taste.
7. After 10 minutes of baking, remove the tray and add the green beans all around the pork. Return to the oven.
8. Remove from the oven, tent pork with foil and let stand for 10 minutes before cutting into.
9. While the pork is resting, take the remaining 2 tablespoons orange juice and the remaining sauce and place in a small pot over medium high heat.
10. Bring sauce to a boil and then reduce to a simmer while pork rests.
11. Garnish with fresh rosemary and cranberries if desired. Serve pork tenderloin slices with reserved sauce and enjoy!
Roasted Cranberry Orange Pork Tenderloins with Green Beans
Prep Time: 10 Minutes
Cook Time: 30 Minutes
Total Time: 40 Minutes
Servings: 4
Calories: 180 Per Serving
Meal Type
Nutrition Facts
Carbohydrates: 21g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 16mg | Potassium: 270mg | Fiber: 3g | Sugar: 16g | Vitamin A: 813IU | Vitamin C: 22mg | Calcium: 42mg | Iron: 1mg
Applied Diet Types
- Clean Eating
Ingredients
1 package Smithfield Slow Roasted Golden Rotisserie Marinated Fresh Pork Tenderloin
3 tablespoons olive oil separated
1 pound fresh green beans
Salt and pepper to taste
FOR CRANBERRY ORANGE SAUCE:
1/4 cup + 2 tablespoons fresh orange juice, separated
2 tablespoons apple cider vinegar
1/4 jar sweet orange marmalade use 4 ounces
1/4 can whole cranberry sauce use 4 ounces
Optional: fresh cranberries and/or rosemary for garnish
Cooking Instructions
1. Preheat the oven to 400 degrees Line a sheet pan with foil and set aside.
2. Place a large cast iron skillet over medium-high heat to heat up. When hot, add 2 tablespoons olive oil. Once the oil is shimmering, add in the pork tenderloin and sear on one side for two minutes, or until you’ve got a nice golden crust (it should be easy to flip).
3. Continue to sear the remaining sides for another one to two minutes per side until the whole tenderloin is well-seared.
4. In a medium bowl, stir together the orange juice, vinegar, marmalade, and cranberry sauce.
5. Place the seared tenderloin in the middle of the sheet pan. Spread half of the sauce over the tenderloin. Roast for 25-35 minutes or until the internal temperature reaches 145 degrees F.
6. Meanwhile, toss the green beans with the remaining tablespoon of oil and salt + pepper to taste.
7. After 10 minutes of baking, remove the tray and add the green beans all around the pork. Return to the oven.
8. Remove from the oven, tent pork with foil and let stand for 10 minutes before cutting into.
9. While the pork is resting, take the remaining 2 tablespoons orange juice and the remaining sauce and place in a small pot over medium high heat.
10. Bring sauce to a boil and then reduce to a simmer while pork rests.
11. Garnish with fresh rosemary and cranberries if desired. Serve pork tenderloin slices with reserved sauce and enjoy!
2. Place a large cast iron skillet over medium-high heat to heat up. When hot, add 2 tablespoons olive oil. Once the oil is shimmering, add in the pork tenderloin and sear on one side for two minutes, or until you’ve got a nice golden crust (it should be easy to flip).
3. Continue to sear the remaining sides for another one to two minutes per side until the whole tenderloin is well-seared.
4. In a medium bowl, stir together the orange juice, vinegar, marmalade, and cranberry sauce.
5. Place the seared tenderloin in the middle of the sheet pan. Spread half of the sauce over the tenderloin. Roast for 25-35 minutes or until the internal temperature reaches 145 degrees F.
6. Meanwhile, toss the green beans with the remaining tablespoon of oil and salt + pepper to taste.
7. After 10 minutes of baking, remove the tray and add the green beans all around the pork. Return to the oven.
8. Remove from the oven, tent pork with foil and let stand for 10 minutes before cutting into.
9. While the pork is resting, take the remaining 2 tablespoons orange juice and the remaining sauce and place in a small pot over medium high heat.
10. Bring sauce to a boil and then reduce to a simmer while pork rests.
11. Garnish with fresh rosemary and cranberries if desired. Serve pork tenderloin slices with reserved sauce and enjoy!