Spicy Cranberry Pork Tenderloin • 2 pork tenderloins, about 1 pound each • 2 limes • Kosher salt and freshly ground black pepper • 1 teaspoon vegetable oil • One 12-oz bag fresh cranberries • 2/3 cup light brown sugar, packed • 1 jalapeño, seeded and finely chopped Preheat oven to 400 degrees 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. 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 degrees F. (medium rare) and 160oF (medium), about 20-35 minutes. 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. 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. Serves 6-8. porkbeinspired/recipes/spicy-cranberry-pork-tenderloin/
Posted on: Sat, 13 Dec 2014 19:20:00 +0000
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