Roasted Cranberry Orange Pork Loin 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!
Servings: 4 Servings
Ingredients
- 20 ounces marinated pork tenderloin
- 3 tablespoons olive oil
- 1 pound washed and trimmed green beans
- salt to taste
- ground black pepper to taste
Cranberry Orange Sauce
- ¼ cup fresh orange juice for sauce
- 2 tablespoons apple cider vinegar
- ½ cup sweet orange marmalade
- ½ cup canned whole cranberry sauce
- 2 tablespoons fresh orange juice for finishing
- fresh cranberries for garnish
- fresh rosemary sprigs for garnish
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with aluminum foil or parchment paper and set aside.
- Heat a large cast-iron skillet over medium-high heat. Once hot, add 2 tablespoons of 3 tablespoons olive oil. As soon as the oil is shimmering, add 20 ounces marinated pork tenderloin and cook on each side for 2 minutes or until there is a nice golden crust on every side.
- In a medium bowl, combine ¼ cup fresh orange juice, 2 tablespoons apple cider vinegar,½ cup sweet orange marmalade, and ½ cup canned whole cranberry sauce.
- Place the browned pork in the middle of the sheet pan. Pour half of the sauce over it and bake it in the oven for 25-35 minutes.
- Meanwhile, toss 1 pound washed and trimmed green beans with the remaining 1 tablespoon of olive oil and add salt and ground black pepper to taste.
- After the pork has been baking for 10 minutes, remove the pan from the oven and add the green beans all around it. Return the pan to the oven and bake for the remaining time or until the internal temperature of the pork reaches 145 degrees Fahrenheit.
- Remove the pan from the oven, tent the pork with aluminum foil, and let it rest for 10 minutes before slicing it.
- While the pork is resting, make the finishing sauce. Add 2 tablespoons fresh orange juice and the remaining half of the sauce to a small pot and heat over medium-high heat.
- Bring the finishing sauce to a full boil, then reduce the heat to medium-low and simmer for the remaining resting time of the pork.
- Serve the pork with the finishing sauce and garnish with fresh cranberries and fresh rosemary sprigs.
Nutrition
Calories: 464kcal | Carbohydrates: 51g | Protein: 32g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 92mg | Sodium: 105mg | Potassium: 875mg | Fiber: 4g | Sugar: 41g | Vitamin A: 873IU | Vitamin C: 28mg | Calcium: 70mg | Iron: 3mg
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