Tasty Bits

Holiday Meal Made Simple

Roasted Cranberry Orange Pork Tenderloin & Brussels Sprouts

Cranberry orange glazed pork tenderloin with Brussels sprouts is such a colorful, festive and simple holiday meal! The cranberry orange glaze is the perfect flavor complement to pork tenderloin, while the cranberries and Brussels sprouts add the classic red and green to your plate.

I love how you can elevate an ordinary meal to the next level with just a few of the delicious flavors of the season. Cranberry sauce and orange juice make the perfect glaze to do just that. The sweet and sour glaze pairs perfectly with many of the savory marinated pork tenderloins available in your meat department. We used marinated pork tenderloin in this recipe, since it is always juicy and flavorful, but you certainly could use unflavored pork in this recipe as well.

This recipe is perfect for the holidays or every day — I hope you love it as much as we do!

Servings: 4 Prep time: 10 minutes Cooking time: 30 minutes

Kathy Dicken lives in Huntersville and is the author of the food blog, The Tasty Bits. For more meal ideas that are simple and delicious, you can follow her blog at www.thetastybits.com or on Instagram @thetastybits.

Ingredients:

1 package Smithfield Marinated Pork Tenderloin (27 oz.) 2 Tbsp. olive oil 1 lb. fresh Brussels sprouts, trimmed and halved 2 oz. diced pancetta Salt and pepper to taste

Cranberry Orange Sauce:

1/4 cup fresh orange juice 2 Tbsp. balsamic vinegar ½ cup (4 oz.) sweet orange marmalade ½ cup (4 oz.) canned whole cranberry sauce 1/4 tsp. ground allspice 1/4 tsp. ground cinnamon 1/4 tsp. ground cloves Optional: fresh or dried cranberries for garnish

Instructions:

Preheat the oven to 375 degrees. Line two sheet pans with foil and set aside. Remove tenderloin from the package and pat dry. Rub tenderloin with 1 tablespoon of olive oil.

Heat a cast iron skillet or Dutch oven over mediumhigh heat. When hot, sear the pork tenderloin for two minutes on each side, or until browned. Continue to sear the remaining sides for another one to two minutes per side until the whole tenderloin is browned. Remove from the pan and place tenderloin on one of the foil lined sheet pans. Set aside.

Lower the heat under skillet before adding orange juice, balsamic vinegar, marmalade, cranberry sauce and spices. Stir sauce to combine and bring to a low boil. Reduce heat and simmer for 10 minutes, or until sauce begins to thicken. Spread half of the sauce over the tenderloin, then roast the tenderloin on the middle rack for 25-30 minutes or until the internal temperature reaches 145 degrees.

Meanwhile, toss the Brussels sprouts with the remaining tablespoon of oil. Season with salt and pepper to taste and spread in one layer on the second sheet pan. Place the pan of sprouts in the oven with the pork tenderloin for the last 15 minutes of cooking time.

After 25-30 minutes of cooking, remove both pans from the oven. Check to ensure the internal temperature of the pork has reached 145 degrees. If so, tent pork with foil and let stand for 10 minutes before slicing. Brussels sprouts should still be green and tender, with just a slight bit of browning. Serve pork tenderloin slices on a platter, drizzled with reserved sauce and surrounded by sprouts. Top with a garnish of fresh or dried cranberries for a festive touch! It’s delicious with a side of mashed potatoes, too!

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