Season the pork tenderloin with salt, pepper, and garlic powder.
Heat oil in a large, oven-safe skillet over medium-high heat. Add the pork and sear on all sides until golden brown, about 2-3 minutes per side.
In a bowl, mix together cranberry sauce, soy sauce, balsamic vinegar, and brown sugar. Add orange zest if using.
Pour the cranberry sauce mixture over the pork in the skillet. Place the rosemary sprig on top.
Bake in the preheated oven for 20-25 minutes, or until the pork reaches an internal temperature of 145°F.
Remove the pork from the oven, let it rest for a few minutes, then slice. Serve the pork slices with the cranberry sauce from the skillet and enjoy!
Notes
Searing the Pork: Searing the pork on all sides before baking is crucial for developing depth of flavor and creating a nice crust. Ensure the skillet is hot before adding the pork.Sugar: Adjust the sweetness of the sauce to taste by altering the amount of brown sugar.Garlic: I do not recommend using fresh minced garlic during the searing process in this recipe, as it can easily burn due to the high heat required. If you prefer to use fresh minced garlic instead, consider adding it to the sauce just in case.Internal Temperature: Pork tenderloin should be cooked to an internal temperature of 145°F (63°C) for optimal tenderness and juiciness. Avoid overcooking to prevent the meat from drying out.Resting the Meat: Allowing the pork to rest for a few minutes after baking is essential for retaining its juices. Cutting the pork too soon after cooking can cause it to dry out.Crock Pot Instructions: You can easily cook this pork tenderloin in the crock pot instead of baking in the oven. After browning the pork tenderloin, cook on low for 4-5 hours until the pork reaches an internal temperature of 145 degrees F.