Pork Tenderloin with Mrs. McGarrigle's Cranberry Port Mustard Sauce

By Grammie926

Our cranberry port mustard is a 2010 gold medal winner at the Napa Valley International Mustard Festival

Ingredients

• 1 tbsp. unsalted butter
• 1 tbsp. olive oil1
• 1/2 pork tenderloin
• 1/2 cup fresh cranberries or 1/4 dried
• 1/2 cup tawny Port or white wine
• 1/2 cup chicken stock
• 3 tbsp. Mrs. McGarrigle's Cranberry Port Mustard

Preparation

Step 1

Cut tenderloin into 1" thick medallions. Heat butter & olive oil on oven proof sauté pan. Sauté pork 2-3 minutes per side. Remove from pan and set aside. Add port and mustard and deglaze pan, stirring constantly, until slightly reduced. Add chicken stock and simmer for a few minutes. Add cranberries and browned meat to pan, then transfer to 350 degree oven for 20 minutes.