Sweet-tart cranberry sauce and pork tenderloin are a perfect pairing. To enhance the flavor of the pork, this recipe calls for searing the meat before it goes into the oven. Marinating the pork also infuses it with rich flavor.
1/2 cup Dijon mustard
3 tablespoons chopped fresh tarragon
1/2 teaspoon freshly ground black pepper
2 (1-pound) pork tenderloins, trimmed
1 tablespoon olive oil
1 1/2 cups whole-berry cranberry sauce
2 teaspoons chopped fresh tarragon
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
How to Make It
To prepare pork, combine first 3 ingredients in a large zip-top plastic bag. Add pork; seal and marinate in refrigerator 8 hours, turning bag occasionally.
Preheat oven to 400°.
Remove pork from bag, discarding 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°. Remove from heat; let stand 5 minutes. Cut pork into 1/4-inch slices; keep warm.
To prepare sauce, combine cranberry sauce and remaining ingredients in a small saucepan; cook over medium heat 5 minutes or until thoroughly heated, stirring occasionally. Serve sauce with pork.
Followed the recipe exactly and thought it was great! I don't use tarragon much, but it added such a great flavor to the sauce - I will definitely look for more recipes to use tarragon in. Pork needed longer than 15 minutes. I used my oven safe thermometer that has a temperature alert feature and it probably took 25 minutes. Moist, tender and flavorful!
I marinated the pork about six hours along with a litte olive oil. The pork was very moist and tender. It's really good with the cranberry sauce. I served this with some fresh green beans with almonds. It's so easy to prepare and would be great for guests.
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