Time: 40 min.
Complexity: easily
Servings: 4

Pork tenderloin in cranberry sauce - a detailed recipe.

Ingredients:

• 1 pork tenderloin (weight about 500 g)
• 1 cup cranberry juice
• 1/3 cup redcurrant jam
• 1 tbsp mustard
• 1/4 cup dried cranberries
• 1 tbsp. l. olive oil
• Coarse salt and freshly ground pepper

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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pork, cranberry sauce, cranberry juice, dried cranberries, mustard

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Preparation:

Step 1
• Preheat oven to 220°C and line a baking tray with foil.
  
  In a medium skillet, combine the cranberry juice, jam, and mustard; cook over medium heat, stirring occasionally, until the glaze is thick enough to coat the back of a spoon, about 15 minutes. Set aside 3 tablespoons of the glaze for brushing the pork. Stir the cranberries into the remaining glaze and set aside for serving.
Step 2
• Meanwhile, rub the pork tenderloin with olive oil, 1/2 teaspoon salt, and a few grinds of pepper. Place the tenderloin on the prepared baking sheet and roast, turning once, for 15 minutes.
Step 3
• Remove the pork from the oven and brush it with 3 tablespoons of the glaze. Continue roasting until a thermometer inserted into the thickest part of the pork registers 145°F (65°C), 5 to 10 minutes. Let it rest for 5 minutes, then slice and baste. cranberry sauce.

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