Herb Crusted Pork Tenderloin with Orange-Cranberry Reduction
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Cook time: 
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Serves: 6-8
Instead of turkey, serve your Thanksgiving guests this Herb Crusted Pork Tenderloin topped with orange-cranberry sauce, and served over buttery Parmesan polenta with oven-roasted vegetables.
  • 2 1-1.5 lb pork tenderloin
  • ¼ cup bread crumbs
  • ¼ cup grated Parmesan
  • 2 tbs olive oil
  • 1 tbs Dijon mustard
  • 2 tsp salt
  • 2.5 tsp thyme
  • 2 tsp basil
  • 2 tsp rosemary
  • ½ tsp black pepper
  • Orange-Cranberry Sauce: 1 large orange (juiced), orange zest, ½ cup sugar
  1. Preheat oven to 475 F
  2. Mix bread crumbs, Parmesan, oil, mustard and herbs and spices in a bowl
  3. Mixture should hold together when pinched (add additional oil if necessary)
  4. Roll pork tenderloin in mixture until fully coated and place in roasting pan
  5. Roast at 475 F for 15 minutes
  6. Reduce heat to 400 F and roast for an additional 35-45 minutes, until internal temperature reaches 155 F
  7. Remove from oven, tent, and allow to rest for 10 minutes before carving
  8. Orange-Cranberry Sauce
  9. In a saucepan, combine zest, orange juice, sugar and ½ cup water and cook over medium heat until sugar is dissolved. Add cranberries, increase heat and bring to a boil. Reduce heat to low and simmer until cranberries are soft and sauce it thickened. Refrigerate until ready to serve.
Recipe by Home at Six at http://homeatsix.com/2014/11/pork-tenderloin-polenta/