Spicy Orange Cranberry Pork Tenderloin
@ptays_kitchen
A pork dish that isn't boring and bland? Count me in.
This Spicy Orange Cranberry Glaze brings this pork tenderloin to a whole other level and it would also work really well with chicken, turkey or any other type of poultry.
With only a few ingredients it's super easy to make.
You have to try this one.
Ingredients
For the Glaze
- 1 cup orange juice, fresh squeezed or bottle
- 1 tbsp orange marmalade
- 1 tbsp orange zest
- 1 cup fresh cranberries (canned would work in a pinch)
- 2 tbsp Candied Cranberry
For the Pork
- 1 Pork Tenderloin
- 2 tbsp your favourite All Purpose Rub (I used Maritime Madness Unreal Pepper Rub)
Directions
Preheat your oven or smoker to 350°F
Season your pork tenderloin and let sit on a wire rack.
Put all your ingredients into a sauce pan and turn on heat to medium.
Once bubbles start to form, whisk often.
Cook down until your desired thickness is achieved. Keep in mind it will thicken as it cools.
In a screaming hot pan with a little drizzle of oil you want to sear your pork on all sides. Once you have a good colour all over your pork, place back on the wire rack and bake (or smoke).
(Optional step) You can strain out the solids to give one cohesive smooth glaze or leave it the way it is. I love cranberries and I think they go well with the pork.
Once cooled you can glaze your protein and let it tack up for approx 15 minutes or until your pork has reached an internal temperature of 145°F. You want to be careful putting your glaze on too early because the sugars could burn. However, some prefer burnt sugars with pork so just prepare the way you like.
Rest the pork for 15 minutes and then you're ready to serve. Serve up some extra sauce for dipping or pour it right on top.
Enjoy.
