Pork with Cranberry Salsa

Very Flavorful. Pretty to serve for guests or family.

• Ready In: 2 hrs 25 mins
• Serves: 6

Ingredients

• 2 (1 3/4lb)  pork tenderloin, trimmed of fat and silver skin
• 3⁄4 teaspoon  salt and pepper
• 1⁄2 cup cilantro, chopped
• 1  tablespoon cumin seed
• 2  cloves garlic, crushed
•  salsa
• 1 1⁄4 cups cranberries, chopped
• 1⁄3 cup maple syrup
• 2  jalapeno peppers, seeded and minced
• 3  scallions, thinly sliced
• 3  tablespoons cilantro, chopped
• 1  comice pear, cored and diced
• 1  cup  sweet pineapple, diced
• 2  tablespoons lime juice
• 2  tablespoons olive oil

Directions

1. Season port with 1/2 tsp each salt and pepper.
2. Combine 1/2 cup cilantro, the cumin seeds and garlic, and chop very finely.
3. Spread evenly over the tenderloins, wrap each separately in plastic wrap.
4. Refrigerate for 2 hours.
5. Salsa: In a bowl, mix berries, syrup, chiles, scallions.
6. Cover and let stand 2 hours, then stir.
7. Add remaining salsa ingredients Preheat oven to 400F.
8. Unwrap pork.
9. In a nonstick ovenproof skillet, heat oil over high heat.
10. Add port and cook 9-10 minutes turning over about 4 times to brown.
11. Discard fat Roast pork in skillet in oven 10-12 minutes or until the pork registers 150F.
12. Let rest 5 minutes.
13. Season with remaining salt and pepper.
14. Slice and serve with salsa.