in brainstorming meats to have for christmas, i remembered we recently had garlic sage brick chicken and brown sugar glazed ham. so, pork tenderloin seemed like the perfect meat that comes next! i wanted something to wake up our mouths and have them jumping for joy. DIJON was the perfect answer. since i am caught up in the holiday flavors, colors and what not, i thought cranberry would be a perfect combo. and what a perfect combo it was! tender meat, sweet tangy sauce... winner, winner, chicken dinner! okay... i am watching to many episodes of guy fieri. and, it's not chicken. but you get my point. oh, was it good!
- 2 (1 pound) pork tenderloins -
- salt/pepper -
- 4 tablespoons dijon mustard -
- 2 tablespoons olive oil -
- 2 tablespoons worcestershire sauce -
- 1/2 teaspoon rubbed sage -
- 2 tablespoons canola oil -
- - for sauce
- 2 cups frozen or fresh cranberries -
- 3/4 cup brown sugar -
- 1/2 cup water -
- 2 teaspoons dijon mustard -
- 1/4 teaspoon rubbed sage -
- season the pork tenderloins well with salt/pepper to taste and place in a gallon ziploc bag.
- in a small bowl, mix together the dijon mustard, olive oil, worcestershire sauce and rubbed sage. pour over the pork tenderloins. seal the bag. toss and rub the marinade over the pork tenderloins through the bag. place in a bowl (to avoid leakage), and allow to marinate for at least an hour to overnight.
- preheat the oven to 400 degrees.
- place the oil in a ovenproof skillet and allow the pan to heat until smoking hot. carefully lay the tenderloins in the hot pan, browning on all sides. immediately place in the oven and cook for about 25 minutes or until the internal temp reaches 160 degrees.
- meanwhile, for the sauce - place all the ingredients in a small saucepan. bring to a boil and reduce to medium heat. cook until lightly thickened, about 10 minutes. if you do not like chunky sauce, feel free to put the sauce through a sieve or puree it.
- once the pork comes out of the oven, allow to rest for about 10 minutes before cutting. cut into slices. serve with the cranberry dijon sauce.