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1
Preheat the oven to 400u00b0 F. Line a sheet pan with foil and set aside.
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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).
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3
Continue to sear the remaining sides for 1 to 2 minutes per side, until the whole tenderloin is well-seared.
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4
In a medium-size bowl, stir together 1/4 cup orange juice, the apple cider vinegar, marmalade, and cranberry sauce.
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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.
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6
Meanwhile, toss the green beans with the remaining tablespoon of oil, plus salt and pepper, to taste.
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7
After *10 minutes of roasting, remove the tray and add the green beans all around the pork. Return to the oven.
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8
Once the pork is done, remove from the oven, tent the pork with foil and let stand for 10 minutes before slicing.
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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.
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10
Serve pork tenderloin slices with reserved sauce and enjoy. Garnish with fresh rosemary and cranberries if desired.
