Cranberry-Glazed Pork Tenderloin

Photo by Michele H.
Adapted from foodnetwork.com

PREP TIME

40

minutes

TOTAL TIME

40

minutes

SERVINGS

4

servings

PREP TIME

40

minutes

TOTAL TIME

40

minutes

SERVINGS

4

servings

Adapted from foodnetwork.com

Ingredients

  • 1

    cup cranberry juice

  • 1/3

    cup red currant jelly

  • 1

    tablespoon dijon mustard

  • 1/4

    cup dried cranberries

  • 1

    pork tenderloin (about 1 pound)

  • 1

    tablespoon extra-virgin olive oil

  • Kosher salt and freshly ground pepper

Directions

Preheat the oven to 425 degrees F and line a rimmed baking sheet with foil. Combine the cranberry juice, jelly and mustard in a medium skillet over medium-high heat; cook, stirring occasionally, until thick enough to coat the back of a spoon, about 15 minutes. Remove 3 tablespoons of the glaze and set aside for brushing. Stir the cranberries into the remaining glaze; set aside for drizzling. Meanwhile, rub the pork with the olive oil, 1/2 teaspoon salt and a few grinds of pepper. Place on the prepared baking sheet and roast, turning once, 15 minutes. Remove the pork from the oven and brush all over with the reserved 3 tablespoons glaze. Continue to roast until a thermometer inserted into the thickest part of the meat registers 145 degrees F, 5 to 10 more minutes. Let rest 5 minutes, then slice and drizzle with the cranberry glaze. Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/cranberry-glazed-pork-tenderloin-recipe/index.html?oc=linkback

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