pat's Recipe

Pork Tenderloin with Dijon Cranberry Sauce

Category: Pork

1/2 cup Dijon mustard
3 Tbsp chopped fresh tarragon
1/2 tsp freshly ground black pepper
2 (1 lb) port tenderloinS, trimmed
1 Tbsp olive oil
Sauce:
1 1/2 cups whole-berry cranberry sauce
2 tsps chopped fresh tarragon
2 tsp Dijon mustard
1/4 tsp salt
1/8 tsp freshly ground black pepper

To prepare pork, combine first 3 ingredients in a large, zip-top plastic bag. Add pork, seal and marinate in refrigerator 8 hrs, turning bag occasionally. Preheat oven to 400 degrees. 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 degrees for 15 minutes or until thermometer registers 155 degrees. 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.

makes 8 servings