‘Tis the season for amazing. Pork is so tender and juicy, it makes every get-together more delicious. Find more inspiring ideas at PorkBeInspired.com ©2014 National Pork Board, Des Moines, IA USA. This message funded by America’s Pork Producers and the Pork Checkoff. Spicy Cranberry Pork Tenderloin SERVES 6-8 Preheat oven to 400°F. Finely grate zest from both limes (4 tbsp.) and juice (4 tbsp.). Set lime juice aside. Mix half the lime zest with salt and pepper in small bowl, set aside. Brush tenderloins with oil and place in nonstick roasting pan, fat side up. Roast for 8 minutes, flip and top with lime zest mixture. Continue roasting until internal temperature of pork measures between 145°F (medium rare) and 160°F (medium), about 20-35 minutes. In medium saucepan, mix 1 c. water with cranberries, brown sugar, jalapeño, lime juice and remaining lime zest. Bring to boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until berries burst and juices thicken, about 5 minutes. Set aside. Transfer pork to carving board and let rest 3-5 minutes. Add cranberry sauce to roasting pan and bring to boil over medium heat, scraping up any browned bits in the pan with a wooden spoon. Remove from heat, carve pork and serve with sauce. 2 pork tenderloins, about 1 lb. each 2 limes 1 tsp. kosher salt 1/2 tsp. black pepper, freshly ground 1 tsp. vegetable oil 12 oz. cranberries 2/3 c. packed light brown sugar 1 jalapeño, seeded and finely chopped
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