Orange Pork Tenderloin with Orange Cranberry Chutney

Stefanie Paganini 4 Servings 30 minutes

A quick and easy spin on a classic recipe!


  • 3 tablespoons vegetable oil
  • 1 pound pork tenderloin
  • ½ cup chicken stock
  • ¼ cup balsamic vinegar
  • 1/3 cup orange marmalade
  • 1 tablespoon fresh sage, minced
  • Salt and pepper to taste

Orange Cranberry Chutney:

  • 1 tablespoon olive oil
  • ¼ cup onion, finely chopped
  • ¼ cup celery, finely chopped
  • 2 cups navel orange pieces, peeled, segments with out the skin (just the pulp)
  • 1/3 cup dried cranberries
  • Zest and juice of one navel orange
  • 2 tablespoons balsamic vinegar
  • ¼ teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • Salt and pepper to taste


  • Preheat oven to 400°F.
  • Sprinkle salt and pepper over the pork tenderloin to prepare for cooking.
  • In a mixing bowl, whisk together the stock, vinegar, marmalade and sage. Set aside.
  • Heat oil in a large oven proof sauté pan. Add pork and brown on each side 4-5 minutes to sear in the juices of the pork. When pork is seared, pur orange sauce over the pork and into the pan. Cover pan carefully (as it will be hot) with aluminum foil and place pan into the oven.
  • Cook the pork approximately 10-15 minutes until it reaches 150°F internally. Remove pan from oven and allow pork to rest for 5 minutes.
  • Slice pork into medallions and serve with chutney and mashed potatoes.

Orange Cranberry Chutney:

  • In a medium sauce pan, heat oil. Sauté onions and celery until onions are transparent.
  • Add all other ingredients and stir until mixture bubbles. Allow to cook for 5 minutes, until cranberries seem plump and orange pulp seems cooked down.
  • Adjust seasoning to taste.