Shelly's Recipe

PORK TENDERLOIN IN CRANBERRY-ZIN REDUCTION

Category: Roasts/Tenderloins - Pork

16 oz Pork tenderloin
4 cloves garlic, salt and pepper
2 cups fresh cranberries
2 cups of zinfandel
Sugar—to taste (start with 1 tsp and add more depending on ripeness of cranberries)
2 tbsp fresh tarragon - chopped
3 medium whole onions
arugula

Chop garlic and season pork tenderloin with garlic, salt and pepper. Refrigerate overnight.

In a large saute pan, brown at high heat 3/4 inch thick sliced tenderloin. Add cranberries, zin, sugar (stir in 1st tsp ) and tarragon and let cranberries and pork cook together at low heat for about 20 minutes until cranberries are slightly firm. Salt and pepper to taste.

Separate pork from cranberry / zin mixture and reduce mixture, adding more sugar if necessary. Place mixture is separate bowl. Clean pan. Slice onions to 1/2 inch thickness and caramelize onions in the pan using high heat and a high heat oil (such as canola).

On small plates place three arugula leaves at 120 degree angles to one another, a sliced, caramel colored onion on top of that, a pork tenderloin, and a drizzle of the cranberry-in mixture. Serves 4