|Cranberry Dijon Pork Tenderloin, Wild Rice Pilaf, green peas,clementine.|
While not the best picture, this pork tenderloin is a definite keeper. It would be great as a holiday alternative to turkey or ham, and it creates a gravy that is to die for. It's got a great spicy and tangy flavor, and it slices up beautifully. These are the un-pretty slices that I didn't serve to guests, and they're still not too bad. I highly recommend serving it with rosemary roasted potatoes (the rosemary is a great flavor complement), or mashed potatoes to soak up all that gravy.
I had leftovers, so I brought them along with some leftover Wild Rice Pilaf, green peas, and a clementine.
Cranberry Dijon Pork Tenderloin
1 1.5-2 lb pork tenderloin, rinsed and trimmed
1 can whole cranberry sauce (or equivalent homemade)
3/4 cup Dijon mustard
2 T olive oil
Heat oil in a large non-stick skillet over medium heat. Sear tenderloin on all sides, until lightly browned. When browned, place tenderloin in an appropriate sized roasting pan. In a separate bowl, whisk together mustard and cranberry sauce. Pour sauce over tenderloin and cover with foil. Bake at 375F for 30-45 minutes. Let rest for 10 minutes before slicing and serving.
The sauce will easily stretch to a 3 pound tenderloin. If you'd like to use a 3 pounder, increase your cooking time to 45minutes to 1 hour.
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