Spicy Cranberry Pork Tenderloin
Courtesy of National Pork Board 8 Servings • 10 Min. Prep Time • 30 Min. Cook Time| Ingredients |
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| 2 pork tenderloins, about 1 lb. each |
| 2 limes |
| kosher salt and freshly ground black pepper |
| 1 tsp. vegetable oil |
| 12-oz bag fresh cranberries |
| 2/3 c. light brown sugar, packed |
| 1 jalapeño, seeded and finely chopped |
Directions:
1. Preheat oven to 400°F. Finely grate zest from limes. Juice limes (about 4 tablespoons). In a small bowl, mix half lime zest (about 2 tablespoons) with 1 teaspoon salt and 1/2 teaspoon pepper. Brush tenderloins with oil.
2. Place tenderloins in a nonstick roasting pan, fat side up. Roast, flipping them over after 8 minutes. Add lime zest mixture to the top, and continue roasting until a digital meat thermometer reads between 145°F. (medium rare) and 160°F. (medium), about 20-35 minutes.
3. Meanwhile, in a medium saucepan, mix 1 cup water with cranberries, brown sugar, jalapeño and remaining lime zest and juice. Bring to a boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until berries have burst and juices thickened, about 5 minutes. Set aside.
4. Transfer pork to a carving board and let stand for 3 to 5 minutes. Meanwhile, in the roasting pan, bring cranberry sauce to a boil over medium heat, scraping up any browned bits in the pan with a wooden spoon. Carve pork and serve with sauce.
* A sprinkle of chopped fresh sage is a nice garnish. Serve the pork and spicy cranberry sauce with roasted sweet potatoes, skinned and mashed with butter and honey.
* Recipe and photo courtesy of National Pork Board. For more recipes visit:
www.PorkBeInspired.com
Nutrition:
Calories: 250; Total Fat: 3g; Saturated Fat: 1g; Cholesterol: 85mg; Total Carbs: 28g; Fiber: 2g; Protein: 27g; Sodium: 350mg;