Day 72 - Cranberry Dijon Pork Tenderloin

Cranberry Dijon Pork Tenderloin, Wild Rice Pilaf, green peas,clementine.

While not the best picture, this pork tenderloin is a definite keeper.  It would be great as a holiday alternative to turkey  or ham, and it creates a gravy that is to die for.  It's got a great spicy and tangy flavor, and it slices up beautifully.  These are the un-pretty slices that I didn't serve to guests, and they're still not too bad.  I highly recommend serving it with rosemary roasted potatoes (the rosemary is a great flavor complement), or mashed potatoes to soak up all that gravy.

I had leftovers, so I brought them along with some leftover Wild Rice Pilaf, green peas, and a clementine.

Cranberry Dijon Pork Tenderloin

1 1.5-2 lb pork tenderloin, rinsed and trimmed
1 can whole cranberry sauce (or equivalent homemade)
3/4 cup Dijon mustard
2 T olive oil

Heat oil in a large non-stick skillet over medium heat.  Sear tenderloin on all sides, until lightly browned.  When browned, place tenderloin in an appropriate sized roasting pan. In a separate bowl, whisk together mustard and cranberry sauce.  Pour sauce over tenderloin and cover with foil.  Bake at 375F for 30-45 minutes.  Let rest for 10 minutes before slicing and serving.

The sauce will easily stretch to a 3 pound tenderloin.  If you'd like to use a 3 pounder, increase your cooking time to 45minutes to 1 hour.