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Ingredients
- PORK
- 1/2 cup Dijon mustard
- 3 Tbsp. chopped fresh tarragon
- 1/2 tea. black pepper
- 2 (1 lb) pork tenderloins, trimmed
- 1 Tbsp. olive oil
- SAUCE
- 1 1/2 cups whole berry cranberry sauce
- 2 tea. chopped fresh tarragon
- 2 tea. Dijon mustard
- 1/4 tea. salt
- 1/8 tea. black pepper
Preparation
Step 1
To prepare pork: combine first 3 ingredients in a zip-lock bag. Add pork; seal and marinate in refrigerator 8 hours, turning bag occasionally.
Preheat oven to 400 degrees.
Remove pork from bag; discard 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 degrees. Remove from heat; let stand 5 minutes. Cut pork into 1/4" slices, keep warm.
To prepare sauce: combine cranberry sauce and remaining 4 ingredients in a small saucepan; cook over medium heat 5 minutes or until thoroughly heated, stirring occasionally.
Serve sauce with pork.