Pork Tenderloin with Dijon Cranberry Sauce

By Pollin

Ingredients

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

Preparation

Step 1

To prepare pork, combine first 3 ingredients in a large zip-top plastic bag. Add pork; seal and marinate in refrigerator 8 hours, turning bag occasionally.

Preheat oven to 400°.

Remove pork from bag, discarding marinade.

Heat oil in a large ovenproof skillet over medium-high heat. Add pork; cook 4 minutes, browning on all sides. Place pan in oven; cook at 400° for 15 minutes or until thermometer registers 155°. Remove from heat; let stand 5 minutes. Cut pork into 1/4-inch slices; keep warm.

To prepare sauce, combine cranberry sauce and remaining ingredients in a small saucepan; cook over medium heat 5 minutes or until thoroughly heated, stirring occasionally. Serve sauce with pork.