Cran Orange Pork Tenderloin Recipes

Steps:

• To make relish, pulse cranberries in food processor until finely chopped. Combine with next seven ingredients. Reserve 1/2 cup relish for grilling; cover and refrigerate the rest., Brush tenderloins with olive oil; sprinkle with salt and pepper. Grill, covered, over direct heat 12-15 minutes, turning occasionally and spooning with reserved relish, until thermometer reads 145°. Let stand 10-15 minutes. Discard used relish. Slice meat; serve with refrigerated relish.

Steps:

• In a small bowl, combine the first four ingredients; rub over pork. Place on a rack in a shallow roasting pan. Bake, uncovered, at 425° for 25-28 minutes or until a thermometer reads 160°., Meanwhile, in a small saucepan, combine the cranberries, 1/4 cup orange juice, ginger and cloves. Drain oranges, reserving juice; set oranges aside. Add reserved juice to cranberry mixture. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Combine cornstarch and remaining orange juice until smooth; stir into saucepan. Bring to a boil; cook and stir for 1 minute or until thickened. Fold in oranges. Serve with sliced pork.

Steps:

• Preheat the oven to 425 degrees F and line a rimmed baking sheet with foil. Combine the cranberry juice, jelly and mustard in a medium skillet over medium-high heat; cook, stirring occasionally, until thick enough to coat the back of a spoon, about 15 minutes. Remove 3 tablespoons of the glaze and set aside for brushing. Stir the cranberries into the remaining glaze; set aside for drizzling.
• Meanwhile, rub the pork with the olive oil, 1/2 teaspoon salt and a few grinds of pepper. Place on the prepared baking sheet and roast, turning once, 15 minutes. Remove the pork from the oven and brush all over with the reserved 3 tablespoons glaze. Continue to roast until a thermometer inserted into the thickest part of the meat registers 145 degrees F, 5 to 10 more minutes. Let rest 5 minutes, then slice and drizzle with the cranberry glaze.

Steps:

• Place pork in a 3-qt. slow cooker. In a small bowl, combine the cranberry sauce, orange juice, sugars, mustard and cloves; pour over pork. Cover and cook on low for 5-6 hours or until meat is tender., Remove pork and keep warm. Combine cornstarch and cold water until smooth; gradually stir into cranberry mixture. Cover and cook on high for 15 minutes or until thickened. Serve with pork.

Steps:

• Make the orange marinade by whisking together the orange juice, soy sauce, rosemary, and garlic. Pour over pork tenderloin and marinate for at least one hour, preferably overnight.
• Preheat oven to 400 degrees F (205 degrees C). Drain pork, reserving the marinade, and place on a baking sheet. Season with salt and pepper to taste. Roast for about 20 minutes until internal temperature has reached 145 degrees F (63 degrees C).
• Meanwhile, strain the reserved marinade and bring it to a simmer in a small saucepan. Serve this as a sauce for the meat.

Steps:

• Place pork slices in an ungreased 13-in. x 9-in. baking dish. Combine butter, thyme and cayenne; spread over pork. Pour 3/4 cup orange juice over meat. Bake, uncovered, at 425° for 20-25 minutes or until meat is no longer pink, basting occasionally., Remove pork and keep warm. Pour pan drippings into a measuring cup; add enough remaining orange juice to measure 3/4 cup. Pour into a saucepan. Stir in flour and sugar until smooth. , Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Serve with pork.

Steps:

• Rub salt onto pork tenderloin and place in bottom of crock pot. (You may lightly brown it in a small amount of oil, if you wish.).
• In a medium bowl, place onion, celery, cranberry sauce, orange juice, dry mustard, cinnamon, lemon juice, honey, brown sugar and chili sauce. Stir and pour over pork tenderloin.
• Turn crock pot on high for first hour and then allow to cook an additional 2 to 3 hours. Lift lid and quickly place orange slices over pork without stirring. Cook an additional hour.
• In a small bowl mix cornstarch and cold water. Add last 10 minutes of cooking time for thickening purposes.
• Serve over cooked rice and enjoy!

Steps:

• Combine the cranberries, orange marmalade, and honey.
• Cut a slit lengthwise in each of the tenderloins.
• Stuff the combined ingredients into the cavity created by the slit.
• Using kitchen string, tie the tenderloin closed.
• Sprinkle any remaining ingredients over the tenderloins and season with salt and pepper.
• Roast uncovered at 375°F for 30-45 minutes or until internal temperature reaches 150-160°F degrees.
• Let meat sit 5 minutes prior to removing string and slicing.

Steps:

• Preheat the oven to 350°F (180°C).
• In a medium bowl, mix together the cranberry sauce, orange marmalade, olive oil, ginger, red pepper flakes, 1 teaspoon of salt, and ½ teaspoon of pepper. Set aside.
• Season the pork chops on both sides with the remaining teaspoon of salt and ½ teaspoon of pepper.
• Heat the canola oil in a large cast-iron skillet over medium-high heat. When the oil is shimmering, sear the pork chops in batches until golden brown on both sides, about 2 minutes per side. Sear the fat side of the pork chops until lightly browned and some of the fat has rendered, about 1 minute more.
• Turn off the heat then arrange all of the pork chops in the pan. Spoon the cranberry mixture over the chops, spreading in an even layer.
• Transfer the pan to the oven and bake for 5-7 minutes, or until the internal temperature reaches 140°F (60°C). Let rest for 5 minutes.
• Transfer the pork chops to plates and garnish with the parsley. Serve with your favorite sides.
• Enjoy!

Steps:

• In medium mixing bowl, combine cranberry sauce, orange zest, orange juice, onion, celery, salt, pepper and cornstarch; mix well. Place tenderloins in a 9x13 inch greased pan. Pour cranberry sauce mix over pork. Cover and bake in a preheated 350 degrees F oven for 45 minutes. Remove cover and place vegetables around tenderloin. Return to oven uncovered and bake 45 minutes or until tested done.

Steps:

• In a saucepan, bring the first 9 ingredients to a boil over medium heat.
• Decrease heat, and simmer, stirring occasionally, 20 minutes.
• Remove half of mixture and set aside.
• *Season pork w/ salt and pepper; brown pork in hot oil in a large nonstick skillet over med-high heat 3 minutes on each side or until golden brown.
• Place pork in a lightly greased, shallow roasting pan.
• Bake in a preheated 425° oven for 25 minutes or until a meat thermometer reads 155°, basting occasionally with half the cranberry mixture.
• Remove from oven; cover pork with foil, and let stand 5 minutes or until thermometer reads 160°.
• Slice pork, serve with reserved cranberry mixture; garnish, if desired.

Steps:

• In medium mixing bowl, combine cranberry sauce, orange zest, orange juice, onion, celery, salt, pepper and cornstarch; mix well. Place tenderloins in a 9x13 inch greased pan. Pour cranberry sauce mix over pork. Cover and bake in a preheated 350 degrees F oven for 45 minutes. Remove cover and place vegetables around tenderloin. Return to oven uncovered and bake 45 minutes or until tested done.

Steps:

• Whisk together the marinade ingredients, using only 4 tablespoons of the olive oil, and marinate pork at room temperature for 20 minutes.
• While pork is marinating, make the sauce. Heat oil over medium heat in a saucepan. Add garlic and thyme and stir for 30 seconds. Add the vinegar and marmalade and heat until warmed through. Set aside.
• Dry pork slices with paper towels and discard marinade. Heat the remaining 2 tablespoons of olive oil in a saute pan over high heat. Cook pork until browned, about 2 to 3 minutes per side.
• Arrange pork on platter and drizzle with sauce.

Steps:

• In medium mixing bowl, combine cranberry sauce, orange zest, orange juice, onion, celery, salt, pepper and cornstarch; mix well. Place tenderloins in a 9x13 inch greased pan. Pour cranberry sauce mix over pork. Cover and bake in a preheated 350 degrees F oven for 45 minutes. Remove cover and place vegetables around tenderloin. Return to oven uncovered and bake 45 minutes or until tested done.