Cranberry-Glazed Pork Tenderloin

Ingredients

• 1 cup 1/4 cup dried cranberry (juice sweetened if possible) 
• 1 tablespoon dijon mustard 
• 0.3 cup cranberries dried
• 4 servings kosher salt and pepper freshly ground
• 1 tablespoon olive oil extra-virgin
• 1 pound pork tenderloin 
• 0.3 cup currant jelly red

Equipment

• frying pan
• baking sheet
• oven
• kitchen thermometer
• aluminum foil

Directions

1. Preheat the oven to 425 degrees F and line a rimmed baking sheet with foil.
2. Combine the cranberry juice, jelly and mustard in a medium skillet over medium-high heat; cook, stirring occasionally, until thick enough to coat the back of a spoon, about 15 minutes.
3. Remove 3 tablespoons of the glaze and set aside for brushing. Stir the cranberries into the remaining glaze; set aside for drizzling.
4. Meanwhile, rub the pork with the olive oil, 1/2 teaspoon salt and a few grinds of pepper.
5. Place on the prepared baking sheet and roast, turning once, 15 minutes.
6. Remove the pork from the oven and brush all over with the reserved 3 tablespoons glaze. Continue to roast until a thermometer inserted into the thickest part of the meat registers 145 degrees F, 5 to 10 more minutes.
7. Let rest 5 minutes, then slice and drizzle with the cranberry glaze.
8. Photograph by Johnny Miller