Pork Tenderloin with Dijon Cranberry Sauce

Cranberries:  one of the very few truly native North American fruits.  Cranberries were first given to European settlers from Native Americans, who also taught them how to bake cranberries in breads or mashed with honey or maple syrup for sweetener.  These little round ruby berries are mostly grown in marshes and bogs in the northern region of the U.S. (Wisconsin, Massachusetts, Oregon, New Jersey and Washington).  They’re great for including in a healthy lifestyle.

I’m always so happy when cranberries are in season and available in the marketplace (mid-September through November).  Finding a recipe to use cranberries was a natural choice for me for this month’s Cooking Light Virtual Supper Club theme.  Since it was my month to select a theme, “An Autumn Harvest”, I knew that the entree recipe had to include cranberries.  Once again, the archives of Cooking Light did not fail in producing a delicious recipe.  Plus this recipe is super easy!

Please check out the host of this monthly food blog event, Val, and her wonderful blog More Than Burnt Toast“.   On her blog you will find the recipe line-up of all the food bloggers who join together (from Canada and the U.S.) every month with cooking/baking recipes from Cooking Light magazine.

Every month the recipes are simply amazing!  I never knew that preparing healthy recipes could taste this good!

Pork Tenderloin with Dijon Cranberry Sauce!

What You Need:

    For the Pork:
  • 1/4 cup Dijon mustard
  • 3 tablespoons chopped fresh tarragon
  • 1/2 teaspoon freshly ground black pepper
  • 2 (1-pound) pork tenderloins, trimmed
  • 1 tablespoon olive oil
  • For the Sauce:
  • 1-1/2 cups whole-berry cranberry sauce
  • 2 teaspoons chopped fresh tarragon
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper

Instructions

    To prepare pork:
  1. Combine first 3 ingredients in a large zip-top plastic bag.
  2. Add pork; seal and marinate in refrigerator 8 hours, turning bag occasionally.
  3. Preheat oven to 425°.
  4. Remove pork from bag, discarding marinade.
  5. Heat oil in a large ovenproof skillet over medium-high heat.
  6. Add pork; cook 4 minutes, browning on all sides.
  7. Place pan in oven; cook at 425° for 30 minutes.
  8. Remove from heat; let stand 5 minutes.
  9. Cut pork into 1/4-inch slices; keep warm.
  10. To prepare sauce, combine cranberry sauce and remaining ingredients in a small saucepan.
  11. Cook over medium heat 5 minutes or until thoroughly heated, stirring occasionally.
  12. Serve sauce with pork.

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Comments

  1. says

    Cooking Light never seems to disappoint. As you mentioned cooking light really does’t have to be bland and can really be delicious!!!!! Love this recipe Roz!!!

  2. says

    oh yum, roz! we have numerous cranberry growers very close by and I am lucky enough to get my cranberries fresh from the vine! I’m always looking for new cranberry recipes! anne

  3. says

    Roz, what an autumn line-up — a FEAST — and your photos are so colorful and enticing! Don’t you love putting culinary minds together — what one person doesn’t think of, another one will. Sounded like a fabulous meal!

  4. says

    I am so delighted to see you blogging again, Roz! We love pork tenderloin and this dish looks wonderful. And what a bonus that it’s from Cooking Light :)

  5. says

    On Sunday I prepared a cranberry crusted pork loin. This looks fabulous Roz. I guess as great minds think alike, so do great taste buds!

    Have a great weekend.

  6. says

    You picked a great one Roz – I love the flavour combinations here . . . and I have all of the ingredients in the house. Guess what I’m making for dinner? :-)

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