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Pork Tenderloin with Dijon Cranberry Sauce

1–2 minutes

Pork Marinade

  • 1/2 cup Dijon mustard
  • 1 1/2 tablespoons chopped tarragon
  • 1/2 teaspoon (tsp) ground black pepper
  • 2 (1 pound) pork tenderloins, trimmed
  • 1 tablespoon (tbsp) olive oil

Cranberry Sauce

  • 1 can whole cranberry sauce
  • 2 tablespoon (tbsp) chopped tarragon
  • 2 tablespoon (tbsp) Dijon mustard
  • 1/4 teaspoon (tsp) salt
  • 1/4 teaspoon (tsp) ground black pepper

Directions

  1. To prepare pork, combine mustard, tarragon, pepper in a zip-lock bag. Add pork, seal and refrigerate for 8 hours. Turn bag every 2-3 hours to coat the meat evenly.
  2. Preheat oven to 400°
  3. Heat oil in an oven-safe skillet, over medium-high heat. Add pork, browning on all sides (about 4-5 minutes)
  4. Place skillet in the oven, and cook for 15 minutes or until a thermometer reaches 155°
  5. Remove from heat, and let rest for 5 minutes
  6. In a small pot, combine sauce ingredients
  7. Cook for 5-7 minutes, or until warmed through
  8. Cut pork into thin slices, spoon sauce over the top