Pork Tenderloin With Dijon Cranberry Sauce |
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Prep Time: 15 Minutes Cook Time: 29 Minutes |
Ready In: 44 Minutes Servings: 8 |
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From Cooking Light. Serving size: 3 oz. pork and 1/4 cup sauce. Per serving: 248 calories, 7.1 g fat, 25 g protein, 21.6 g carb, 1 g fiber, 74 mg cholesterol. Marinate time is 8 hours. Ingredients:
1/2 cup dijon mustard |
3 tablespoons chopped fresh tarragon |
1/2 teaspoon fresh ground black pepper |
2 (1 lb) pork tenderloin, trimmed |
1 tablespoon olive oil |
1 1/2 cups whole berry cranberry sauce |
2 teaspoons chopped fresh tarragon |
2 teaspoons dijon mustard |
1/2 teaspoon salt |
1/8 teaspoon fresh ground black pepper |
Directions:
1. For the pork: combine the first 3 ingredients in a large heavy-duty zip-lock plastic bag; add in pork, seal bag, and marinate 8 hours in the refrigerator, turning bag occasionally.
2. Preheat oven to 400°.
3. Take tenderloins out of bag; discard marinade.
4. Heat oil in a large ovenproof skillet over med-high heat.
5. Add in pork; cook 4 minutes, browning all sides.
6. Place skillet in oven; cook for 15 minutes or until thermometer registers 155°.
7. Remove from heat and let stand 5 minutes.
8. Cut pork into 1/4-inch slices; keep warm.
9. To make the sauce: combine all the sauce infredients in a saucepan; cook over medium heat for 5 minutes or until well heated, stirring occasionally.
10. Serve sauce with pork.
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