Spicy Cranberry Pork Tenderloin
Posted on November 30, 2014 by bob in GPlenty
The holiday season tends to overflow with traditions – recipes passed down through generations, annual family gatherings, tree trimming parties and gift exchanges, to name a few.
But it’s also a time filled with opportunities for the traditional to meet the modern as Christmas includes potlucks and parties with friends, coworkers and family from near and far, from a variety of backgrounds – and with all different kinds of tastes.
So how can you put a modern spin on your holiday menu? It’s simple: add bold, exciting flavors to your home-cooked holiday favorites.
For example, you can start with the traditional – tart, sweet cranberries and pork tenderloin – and add a twist, like jalapenos, to create robust, complex flavor. With seven total ingredients and less than an hour of total cook time, Spicy Cranberry Pork Tenderloin is a celebration-worthy meal that will delight your taste buds and your guests with the perfect combination of classic meets new inspiration.
For a garnish, sprinkle freshly chopped sage on top of the finished product. Serve the pork and spicy cranberry sauce with roasted sweet potatoes, skinned and mashed with butter and honey.
Ingredients (Serves 6-8)
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
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.
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.
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.
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.
(Family Features, National Pork Board)
