Recipe 1: Orange-Glazed Pork Tenderloin with Cranberry Stuffing

This orange-glazed, cranberry-stuffed pork tenderloin is light, flavorful, and ready in under 45 minutes, with about 300 calories per serving for 6 people. The fruity, crunchy stuffing and intense orange glaze make it special enough for guests but easy enough for a weeknight.

Ingredients

Meat

• 1 1/2 lb pork tenderloin, butterflied

Cranberry Stuffing

• 2/3 cup dried cranberries

• 1/3 cup toasted walnuts

• 1/2 tsp cinnamon

• Pinch of ground cloves

• 2 tsp walnut or olive oil

• 1 oz brie, diced

Orange Glaze

• 2 tbsp orange juice concentrate

• 2 tbsp red or black currant jelly

• 1 tsp balsamic vinegar

• 1 tsp olive oil

• 1 tsp orange zest

• 1/2 tsp finely chopped garlic

Garnish (optional)

• 3 tbsp chopped fresh parsley

Directions

1. Preheat the oven to 375°F (190°C). Line a baking sheet with foil and lightly coat with cooking spray.​

2. Make the stuffing: In a small food processor, combine cranberries, walnuts, cinnamon, cloves, and oil. Pulse until crumbly. Add diced brie and pulse once or twice more, or stir together by hand.​

3. Butterfly the pork tenderloin (pound to about 1/4–1/2 inch thick if desired), spread the stuffing down the center, then roll and secure with kitchen string or toothpicks.​

4. Sear and roast: Lightly oil a large skillet, sear the pork on all sides for 2–3 minutes per side until browned, then transfer to the baking sheet and bake about 20 minutes, until it reaches 145°F (63°C) internally. Rest 10 minutes before slicing.​

5. Make the glaze: In a small saucepan, combine orange juice concentrate, jelly, vinegar, olive oil, orange zest, and garlic. Heat over medium 1–2 minutes until melted and combined.​

6. Serve: Slice the pork, drizzle with a small amount of glaze (it’s quite strong), and sprinkle with parsley.​

Serve with about 1/2 cup rice and steamed asparagus for a complete, lighter meal.