Glazed Pork Tenderloin

Ingredients

• 2 tablespoons basil 
• 2 tablespoons chives 
• 0.5 cup cranberries dried
• 2 small garlic clove chopped
• 0.5 cup havarti cheese grated
• 2 tablespoons marjoram 
• 2 tablespoons orange juice concentrate thawed
• 3.5 tablespoons orange liqueur (like grand marnier)
• 1 tablespoon orange zest fresh chopped
• 4 servings bacon 
• 0.8 lb pork tenderloin whole
• 1 teaspoon red wine vinegar 
• 2 tablespoons rosemary 
• 0.5 teaspoon salt 
• 4 servings salt and pepper 
• 2 tablespoons thyme leaves 
• 2 tablespoons butter unsalted
• 16 ounce roasted cranberry sauce whole canned
• 24 inches frangelico 
• 24 inches frangelico 

Equipment

• sauce pan
• oven
• roasting pan
• stove
• kitchen twine

Directions

1. TENDERLOIN:.Preheat oven to 325 degrees F.Salt and pepper both sides of the butterflied pork tenderloin.
2. Mix together the cheese, 1/2 cup dried cranberries, herbs, and garlic.Fill tenderloin and wrap.Secure with twine.
3. Place in a roasting pan seam side down. Roast until the internal temperature reads 160 degrees F (45-60 minutes depending on tenderloin size).
4. Remove from oven; place the tenderloin on a plate to rest. In the meantime make the glaze.GLAZE:.
5. Pour all of the juice out of the roasting pan and into a saucepan.
6. Place on stovetop on medium high heat and bring to a boil.Cook for about 2 minutes or until slightly reduced.
7. Add all glaze ingredients except the butter. Bring to a boil.
8. Remove from heat, add the butter, stir until dissolved and sauce is glossy.
9. Remove the twine from the tenderloin.
10. Place the tenderloin on a serving platter.
11. Pour glaze over pork and serve.