Spicy Cranberry Pork Tenderloin

Ingredients

• 2 pork tenderloins, about 1 pound each
• 2 limes
• Kosher salt and freshly ground black pepper
• 1 teaspoon vegetable oil
• 1 (12-ounce) bag fresh cranberries
• 2/3 cup light brown sugar, packed
• 1 jalapeno, seeded and finely chopped

Preparation

1. Preheat oven to 400°F. Finely grate zest from limes. Juice limes (about 4 tablespoons). In small bowl, mix half lime zest (about 2 tablespoons) with 1 teaspoon salt and 1/2 teaspoon pepper. Brush tenderloins with oil.
2. Place tenderloins in nonstick roasting pan, fat side up. Roast, flipping them over after 8 minutes. Add lime zest mixture to top, and continue roasting until digital meat thermometer reads between 145°F. (medium rare) and 160°F. (medium), about 35-40 minutes.
3. Meanwhile, in medium saucepan, mix 1 cup water with cranberries, brown sugar, jalapeno and remaining lime zest and juice. Bring to a boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until berries have burst and juices thickened, about 5 minutes. Set aside.
4. Transfer pork to carving board and let stand for 3-5 minutes. Meanwhile, in roasting pan, bring cranberry sauce to a boil over medium heat, scraping up any browned bits in pan with wooden spoon. Carve pork and serve with sauce.

Serves

6-8

Source

National Pork Board

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