Pork Tenderloin with Dijon Cranberry Sauce

Ingredients

• 0.1 teaspoon pepper black freshly ground
• 0.5 teaspoon pepper black freshly ground
• 0.5 cup dijon mustard 
• 2 teaspoons dijon mustard 
• 2 teaspoons tarragon fresh chopped
• 3 tablespoons tarragon fresh chopped
• 2 pound pork tenderloins trimmed
• 1 tablespoon olive oil 
• 0.3 teaspoon salt 
• 1.5 cups whole-berry cranberry sauce 

Equipment

• frying pan
• sauce pan
• oven
• kitchen thermometer
• ziploc bags

Directions

1. To prepare pork, combine first 3 ingredients in a large zip-top plastic bag.
2. Add pork; seal and marinate in refrigerator 8 hours, turning bag occasionally.
3. Preheat oven to 40
4. Remove pork from bag, discarding marinade.
5. Heat oil in a large ovenproof skillet over medium-high heat.
6. Add pork; cook 4 minutes, browning on all sides.
7. Place pan in oven; cook at 400 for 15 minutes or until thermometer registers 15
8. Remove from heat; let stand 5 minutes.
9. Cut pork into 1/4-inch slices; keep warm.
10. To prepare sauce, combine cranberry sauce and remaining ingredients in a small saucepan; cook over medium heat 5 minutes or until thoroughly heated, stirring occasionally.
11. Serve sauce with pork.