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Preheat oven to 400 degrees
Season pork tenderloins with a mixture of the garlic powder, rosemary, onion powder, salt and pepper to coat them on all sides.
Heat a large oven safe skillet to medium high heat. Drizzle with olive oil and place the seasoned pork tenderloins in the skillet and sear on all sides until golden brown.
In a medium bowl whisk together the 2 cans of cranberries, orange zest, chicken broth, orange juice, mustard and minced garlic. Whisk together until thoroughly mixed.
When the pork tenderloins are seared on all sides pour the sauce into the pan and bring to a simmer.
Place the skillet in the preheated oven and cook for 20-25 minutes or until the pork is cooked.
Remove the skillet from the oven and wrap the pork tenderloins in foil to let them rest for 5 minutes.
Bring the sauce back to a simmer and mix the cornstarch with a little water and drizzle into the sauce and whisk until you get the desired consistency you like for your sauce.
Slice the pork tenderloins into 1” slices. Place on a platter and drizzle with the sauce. Garnish with chopped parsley.
YUM!