Pork Tenderloin with Dijon Cranberry Sauce

Ingredients

• Dijon mustard

  Grey poupon

  ½ cup or 125g

• Tarragon

  Spices, dried

  3 tbsp, leaves or 5g

• Pepper

  Spices, black

  ½ tsp or 1g

• Pork tenderloin

  Fresh, loin, separable lean and fat, raw

  1 ½ lb or 680g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Cranberry Sauce

  Whole Berry - Safeway

  1 ½ cup or 396g

• Tarragon

  Spices, dried

  2 tsp, leaves or 1g

• Dijon mustard

  Grey poupon

  2 tsp or 10g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  ⅛ tsp or 0.3g

Directions

1. PORK: 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 SAUCE: 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 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.

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