Pork with Orange and Cranberry

Author: Canadian Living

From "Cooking for One" Class, 2007

  • Portion size 4 servings
  • Credits : kristinstar_21


  • 1 pork tenderloin butterflied
  • 1 pork chop butterflied
  • 1 teaspoon olive oil
  • 1 orange (use to make freshly squeezed orange juice)
  • 1 teaspoon grated orange rind
  • 1/2 teaspoon black pepper
  • 1 tablespoon cranberry sauce
  • 1/2 teaspoon ground cloves


1. Trim all visible fat from meat 2. To make marinade, combine orange juice, orange rind, cloves, black pepper and cranberry sauce in a small bowl. Add meat and marinade for 1-2 hours. 3. Remove meat from marinade 4. Heat oil in a nonstick frying pan 5. Cook meat for 4-5 minutes each side or until both sides are cooked. 6. Pour marinade into saucepan with pork and bring to a boil. 7. Reduce immediately to medium low heat to thicken slightlt 8. To serve, drizzle sauce over the pork
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Pork with Orange and Cranberry