Step 1

Butterfly pork tenderloin, place in a large bowl and drizzle with oil and season with salt and pepper to taste. Set aside.

Step 2

Combine orange juice, mustard, brown sugar and rosemary. Set aside.

Step 3

Heat a large 12” nonstick skillet over medium-high heat. Add pork tenderloin to hot skillet. Cook 5-6 minutes on first side or until well browned. Flip and cook on 2nd side 5 minutes more or until just cooked through. Remove tenderloin from pan and place on rimmed cutting board and lightly cover with foil to keep warm.

Step 4

Add orange juice mixture to skillet. Add any accumulated meat juices from cutting board. Add cranberries and cook stirring until reduced by half (2-3 minutes. Remove from heat and whisk in butter just until it melts.

Step 5

Thinly slice meat and place on serving platter.  Spoon cranberry orange sauce on top and garnish with additional fresh rosemary, if desired. Enjoy!