Spicy Cranberry Pork Tenderloin
Courtesy of National Pork Board
Servings: 8
Prep Time: 10 Min.
Cook Time: 30 Min.
Prep Time: 10 Min.
Cook Time: 30 Min.
What you need:
* 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 jalapeņo, seeded and finely chopped
* 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 jalapeņo, seeded and finely chopped
What to do:
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, jalapeņo 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
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, jalapeņo 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
Nutritional information:
Calories: 250; Total Fat: 3g; Saturated Fat: 1g; Cholesterol: 85mg; Total Carbs: 28g; Fiber: 2g; Protein: 27g; Sodium: 350mg;