Roasted Cranberry Orange Pork Tenderloin with Green Beans

Roasted Cranberry Orange Pork Tenderloin with Green Beans is such a flavorful and easy meal.  The cranberry orange glaze is perfect on top of the pork and green beans.  This will be the star of your holiday dinner table!

Roasted Cranberry Orange Pork Tenderloin

One thing my family can all seem to agree on is a good tender and juicy pork tenderloin.  We love having a nice family holiday meal with fresh pork as the star of our dinner table.  Smithfield Marinated Fresh Pork is my go-to for delicious, quick and easy recipes during the holiday season.  It is such a busy time of the year and it is so convenient to buy a quality pork loin that is already marinated and ready to go.  We love Smithfield Marinated Fresh Pork because it is so versatile, and the flavor is incredible which makes the dish really stand out.  The prep work is already done for you, so you can roast, sauté, grill, or slow cook for any type of dish– and have it ready in a matter of minutes, which means that you can spend more time with the family celebrating the holidays!

For this recipe I used the Slow Roasted Golden Rotisserie flavor.   But the great thing is that Smithfield Marinated Fresh Pork comes in a variety of flavors, including Roasted Garlic and Herb, Applewood Smoked Bacon, Sweet Teriyaki, and Slow Smoked Mesquite.  Smithfield Marinated Fresh Pork products are available at Walmart and come in a wide variety of cuts, such as pork roasts, loin filets, chops, ribs, sirloins and tenderloins.  Whichever you prefer, Smithfield has got you covered this holiday season.

This recipe makes such a beautiful presentation on the dinner table.  The Cranberry and Orange make such a great holiday flavor and this glaze on top of the pork and green beans is fantastic.  It is a delicious and tangy but not too sweet and it pairs perfectly with the Slow Golden Rotisserie marinade, making the dish mouthwatering and delicious!

How do you make Roasted Cranberry Orange Pork Tenderloin?

  • Start by preheating your oven to 400 degrees.  Line a sheet pan with foil and set aside.   Heat a cast iron skillet over medium high heat and add 2 Tablespoons olive oil.  Sear the pork tenderloin on each side for two minutes until it has a nice golden crust.
  • In a medium bowl, stir together the orange juice, vinegar, marmalade, and cranberry sauce.
    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 140-145 degrees F.
  • Meanwhile, toss the green beans with the remaining tablespoon of oil and salt + pepper to taste.  After 10 minutes of baking, remove the tray and add the green beans all around the pork. Return to the oven.
  • Remove from the oven, tent pork tenderloin with foil and let stand for 10 minutes before cutting into.  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.  Bring sauce to a boil and then reduce to a simmer while pork rests.
    Garnish with fresh rosemary and cranberries if desired. Serve pork tenderloin slices with reserved sauce and enjoy!

How long do you cook pork tenderloin?

When the pork tenderloin is cooked in the oven, you want to roast it until it is no longer pink for about 25-30 minutes.  Cook it until a thermometer reaches a temperature of 145 degrees.

Is there a difference between pork loin and pork tenderloin?

The biggest difference between pork loin and pork tenderloin is that they are not cut from the same part of the animal.  In fact, they look really different.  Pork tenderloin is thin and small, while a pork loin is wide enough that you can cut steak like pieces from it.

What does pork tenderloin look like when cooked?

It is not necessary to cook pork to 160+ degrees.  Cook to an internal temperature of 145 degrees F.  Tenderloin that gets cooked to this or beyond would start to dry out and be tasteless.  The appearance should be white, with just a touch of pink and the juices flowing freely.

You guys are going to love the quality and flavor of Smithfield Marinated Fresh Pork because it is made from 100% fresh pork, contains  no artificial ingredients and it is packed with protein.  We can always count on an amazing meal when we use Smithfield Fresh Pork.  It turns out wonderful every single time!  I can’t wait for this recipe to be the star of your holiday table this year.

For even more delicious recipes and product information, be sure to visit www.SmithfieldRealFlavorRealFast.com.

Be sure to check out these other delicious recipes on the blog using Smithfield Marinated Fresh Pork:

 

4.5 from 2 reviews
Roasted Cranberry Orange Pork Loin with Green Beans
 
Prep time
Cook time
Total time
 
Roasted Cranberry Orange Pork Tenderloin with Green Beans is such a flavorful and easy meal.  The cranberry orange glaze is perfect on top of the pork and green beans.  This will be the star of your holiday dinner table!
Author:
Serves: 4-5
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
  • Cranberry Orange Sauce:
  • ¼ cup + 2 tablespoons fresh orange juice, separated
  • 2 tablespoons apple cider vinegar
  • ¼ jar (use 4 ounces) sweet orange marmalade
  • ¼ can (use 4 ounces) whole cranberry sauce
  • Optional: fresh cranberries and/or rosemary, for garnish
Instructions
  1. Preheat the oven to 400 degrees F. 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

This Post was sponsored by Smithfield.  I love cooking with products that I use in the kitchen for myself.  All opinions expressed are my own.

 

 

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. really nice tweaks love how citrus will pair with this, I just made a pork tenderloin that wansn’t that great and needed more seasoning and flavor, this will be the dish that redeems that other tenderloin so thank you

  2. Alyssa,
    We also love pre-marinated Pork Tenderloins for delicious meals in a variety of “styles”. My issue is that my hubby is not fond of sweet glazes/ fruit, etc with a meat — roasted or otherwise.
    Your presentation is so beautiful! How would you suggest I make a pretty presentation while not offending his “no sweets w/ meat” rule? I thought perhaps I could put the glaze in a separate dish to serve along beside the tenderloin & just sprinkle some whole unsweetened cranberries around the roast? But would I need to roast the cranberries for a few minutes? Just not sure where to go with it…..

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