Who would have thought spicing up Cranberries with Jalapeno! well I just had to try it and you know what I was pleasantly surprised. This is one I will definitely serve up again, but remember NOT to overdo the Jalapeno's! Ingredients: 2 Pork tenderloins 2 limes 1 teaspoon vegetable oil 12oz bag fresh cranberries 2/3 cup of light brown sugar (packed down) 1 jalapeno de-seeded and finely chopped.*** salt and ground black pepper (to your taste) Method: Preheat oven to 400 degrees F Finely grate zest from limes. Juice the limes (about 4 tablespoons). In a small bowl, mix half lime zest and 2 tablespoons juice with 1 teaspoon salt and 1/2 teaspoon pepper. Brush tenderloins with oil. Place tenderloins in a nonstick roasting pan, fat side up. Roast, flipping them over after 8 minutes. Add lime zest mixture to the top, and continue roasting until a digital meat thermometer reads between 145 degrees F. (medium rare) and 160 degrees F. (medium), about 20-35 minutes. Meanwhile, in a medium saucepan, mix 1 cup water with cranberries, brown sugar, jalapeño and remaining lime zest and juice. Bring to a boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until berries have burst and juices thickened, about 5 minutes. Set aside. Transfer pork to a carving board and let stand for 3 to 5 minutes. Meanwhile, in the roasting pan with meat juices, bring cranberry sauce to a boil over medium heat, scraping up any browned bits in the pan with a wooden spoon. Carve pork and serve with sauce. Serves 6-8 people. | Credit: Google Images |
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