The Recipe Critic'S Roasted Cranberry-Orange Pork Loin With Green Beans

1. 1

   Preheat the oven to 400u00b0 F. Line a sheet pan with foil and set aside.

2. 2

   Place a large cast-iron skillet over medium-high heat. When the skillet is hot, add 2 tablespoons olive oil. Once the oil is shimmering, add in the pork tenderloin and sear on one side for 2 minutes, or until you've got a nice golden crust (it should be easy to flip).

3. 3

   Continue to sear the remaining sides for 1 to 2 minutes per side, until the whole tenderloin is well-seared.

4. 4

   In a medium-size bowl, stir together 1/4 cup orange juice, the apple cider vinegar, marmalade, and cranberry sauce.

5. 5

   Place the seared tenderloin in the middle of the sheet pan. Spread half of the sauce over the tenderloin. Roast for 25 to 35* minutes, or until the internal temperature reaches 145u00b0 F.

6. 6

   Meanwhile, toss the green beans with the remaining tablespoon of oil, plus salt and pepper, to taste.

7. 7

   After *10 minutes of roasting, remove the tray and add the green beans all around the pork. Return to the oven.

8. 8

   Once the pork is done, remove from the oven, tent the pork with foil and let stand for 10 minutes before slicing.

9. 9

   While the pork is resting, take the remaining 2 tablespoons orange juice and the remaining sauce and place in a small pot over medium-high heat. Bring sauce to a boil and then reduce to a simmer while pork rests.

10. 10

    Serve pork tenderloin slices with reserved sauce and enjoy. Garnish with fresh rosemary and cranberries if desired.

* Per serving · 4 servings · Values may vary.