Pork Tenderloin with Cranberry Sauce and Rosemary

Pork Tenderloin with Cranberry Sauce and Rosemary

1 whole pork tenderloin
salt and pepper
2 tablespoons olive oil
2 cloves garlic, minced
1/4 cup dry red wine
1 cup chicken stock
1 cup whole berry cranberry sauce
2 teaspoons Dijon mustard
2 sprigs rosemary, finely chopped plus extra for garnish
1 tablespoon cold butter, (optional)

Preheat oven to 425 degrees. Season pork well with salt and pepper. Heat oil in a large oven-proof skillet. Brown pork for a few minutes on each side. Next, place skillet in the oven and roast the pork for 10 to 18 minutes or until it reaches an internal temperature of 145 degrees. Remove skillet from oven. Remove pork to a plate and let rest. Place skillet with drippings on stove and add garlic. Over medium heat, cook garlic for 30 seconds, stirring constantly. Add wine, chicken stock, cranberry sauce and mustard and bring to a boil, stirring to scrape up the brown bits in the bottom of the pan. After a few minutes when the sauce starts to reduce down, remove from the heat and whisk in rosemary and butter if using. Slice pork and serve with the sauce. Garnish with extra rosemary if you like. This is great served with wild rice or my Cranberry Almond Couscous.

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