Categories: Pork- main dish

Ingredients

• 2 pork tenderloins, about 1 lb. each
• 2 limes
• 1 tsp. kosher salt
• 1/2 tsp. black pepper, freshly ground
• 1 tsp. vegetable oil
• 12 oz. cranberries
• 2/3 cup packed light brown sugar1 jalapeno,
• seeded and finely chipped

Directions

1. Preheat oven to 400 degrees. Finely grate zest form both limes (4 Tbsp.) and juice (4 Tbsp.). Set lime juice aside. Mix half the lime zest with salt and pepper in small bowl, set aside. Brush tenderloins with oil and place in nonstick roasting pan, fat side up. Roast for 8 minutes flip and top with lime zest mixture. Continue roasting until internal temperature of pork measures between 145 degrees(medium rare) and 160 degrees (medium), about 20-35 minutes.

2. In medium saucepan, mix 1 cup water with cranberries, brown sugar, jalapeno, lime juice and remaining lime zest. Bring to boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until berries burst and juices thicken, about 5 minutes. Set aside.

3. Transfer pork to carving board and let rest 3-5 minutes. Add cranberry sauce to roasting pan and bring to boil over medium heat, scraping up any browned bits in the pan with a wooden spoon. Removnce from heat, care pork and serve with sauce.

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