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