Ingredients
- 1/4 cup balsamic vinegar
- 1/4 cup orange juice (freshly squeezed)
- 3 tablespoons grainy Dijon mustard
- 2 tablespoons maple syrup (pure)
- 1 tablespoon olive oil
- 2 teaspoons minced rosemary (fresh, or 3/4 teaspoon dried)
- 2 teaspoons minced garlic
- 1 teaspoon grated orange zest
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 1/2 to 3 pounds pork tenderloin (2 large)
- 3/4 cup cranberries (fresh or frozen cranberries, not dried)
How to Make
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Step 1: Preheat oven to 400F.
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Step 2: In a small bowl or measuring cup, whisk together vinegar, orange juice, mustard, maple syrup, olive oil, rosemary, garlic, orange zest, salt and pepper.
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Step 3: In a baking dish, arrange pork tenderloins side by side, but not touching.
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Step 4: Pour sauce evenly over the pork; turn pork several times to make sure it is evenly coated with sauce; sprinkle cranberries over the pork.
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Step 5: Roast, uncovered, in preheated oven for 20 minutes.
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Step 6: Carefully remove baking dish from oven and baste pork generously with sauce.
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Step 7: Return pork to oven and roast for an additional 5-10 minutes, depending on the size and thickness of pork.
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Step 8: Remove from oven and let pork rest for 5 minutes before slicing.
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Step 9: Slice into 1/2 inch thick pieces and arrange on a serving platter; give the sauce and berries a quick stir, then spoon over pork.
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Step 10: Serve hot.
We hope you enjoy this recipe!
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