Prep 20 mins
Cook 20 mins
This is a recipe from Carla Hall (The Chew) that was recently published in People magazine. I made this the other night and it was great! Easy to make and something different to do with cranberries which I love. Cooking time does not take into account the time you marinate the pork.
- 2 (3/4 lb) pork tenderloin, trimmed
- 1⁄2 cup cranberry juice
- 2 garlic cloves, minced
- 1 tablespoon spicy brown mustard
- 1 tablespoon honey
- 1 dash Worcestershire sauce
- 2 tablespoons canola oil
- cranberry sauce (optional)
- Rinse pork; pat dry. Cut each tenderloin crosswise into 2-inch thick medallions.
- Combine cranberry juice, garlic, mustard, honey and worcestershire sauce in a large zip-top plastic bag.
- Add pork, turning to coat. Seal bag; chill at least 2 hours or up to overnight.
- Preheat oven to 350 degrees. Remove pork from bag and pat dry; discard marinade. Cook half of pork in 1 tablespoon hot oil in a large skillet over medium-high heat about 2 minutes per side or until browned, turning once. Transfer meat to a rimmed baking sheet. Repeat process with remaining oil and pork.
- Bake pork about 13 minutes until 140 degrees in center.
- Drizzle with pan juices. Serve immediately and garnish with cranberry sauce, if desired.
Followed instructions to the letter. Marinated 9 hours. Pork was moist but the marinade imparted absolutely no flavor. Very disappointing.