Just when I think I can’t possibly come up with another preparation for a pork tenderloin, I’ll find a new twist that I love. I’d originally made a version of this tenderloin while out on the boat this year. I’d put it together in the morning, then grilled it on the boat. The orange, lime, honey, and garlic meld together to give wonderful flavor to the pork. And the sugars in the orange juice and honey give the create a beautiful, deep carmelization. Just served it with something simple like sesame noodles or potato salad. Everyone always loved it!
As it was such a big hit over the summer, I figured it would be something that would translate nicely to a one-dish meal, now that the weather has turned cold. So instead of grilling, I seared it off in a cast iron skillet, ten added some sweet potato wedges, Brussels sprouts, and fresh cranberries. The whole thing is placed into the oven to finish off cooking. In about 30 minutes, you’ve got a delicious (and complete!) meal.
I’d never roasted cranberries before, but now that I have – it certainly won’t be the last time! The flavor concentrates, and their sweetness really comes out. Not to mention that they were so gorgeous and festive dotted in-between the roasted veggies. For a meal that’s so easy, it’s really impressive. Something a little different than ham or crown roast of pork – also much more economical. I know I’m trying to pinch a few pennies between now and Christmas! Everyone will love this one.
Roasted Citrus Pork Tenderloin with Sweet Potatoes, Brussels Sprouts & Cranberries
For the marinade:
1/2 cup orange juice
1/4 cup lime juice
6 cloves garlic, minced
2 tsp kosher salt
1/2 tsp ground black pepper
1 Tbsp honey
1/3 cup olive oil
For the roast:
2 pork tenderloins (about 1 lb each)
2 large sweet potatoes, cut into 1-inch wedges
2 cups Brussels sprouts, trimmed and halved if large
1 1/2 cups fresh cranberries
Combine all the marinade ingredients in a lidded jar, and shake well to combine. Add pork tenderloins to a resealable bag and pour in marinade. Let sit for at least 1 hour, or up to 8.
Preheat your oven to 425. Place 2 Tbsp olive oil in a large oven-proof skillet (like cast iron) and add the pork tenderloins. Sear until nicely browned on all sides, about 7 minutes. Turn off heat and add the sweet potato wedges and Brussels, nestling in-between and around the pork. Scatter the cranberries over the top. Drizzle with about 1 Tbsp of olive oil, and season with a hefty pinch of kosher salt.
Place in oven and cook for about 20 minutes, until the internal temperature of the pork reaches 140. Remove the pork from the oven onto a cutting board and tent with foil, continue roasting the vegetables for 10 minutes more…until starting to brown around the edges.
Slice pork and serve with the roasted vegetables and cranberries.