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!
2 Pork tenderloins
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)
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