Apple and Cranberry Pork Tenderloin
Apple and Cranberry Pork Tenderloin
Submitted by Chef Christie Struck
Meat and Poultry
Ingredients
- 3 lbs pork tenderloin (silver skin trimmed)
- 1 tablespoon Fustini’s Sage and Wild Mushroom olive oil, plus drizzling
- Chinese 5 Spice Rub
- Cajun Seasoning
- Salt and pepper to taste
- 1 – 2 tablespoons sage leaves, chopped or rubbed
- 1 apple, finely chopped
- 2 tablespoons Fustini’s Red Apple balsamic
- 2 tablespoons Fustini’s Maple balsamic
- 1 tablespoon brown sugar
- 1 teaspoon soy sauce
- 1 can whole cranberry sauce
Directions
- Mix together the Chinese 5 spice rub with Cajun seasoning and rub pork tenderloin all over. Drizzle olive oil to cover the pork. Place in a hot pan, browning all sides. Transfer to 400-degree oven until the internal temperature reaches 140-145 degrees, about 25-30 minutes.
- While pork is cooking, make the sauce. In a small saucepan, heat the chopped apple, the vinegars, brown sugar and soy sauce for about 5 minutes until the apple begins to soften, add the cranberry sauce and bring to a boil, allowing the flavors to meld. Season with salt and pepper to taste. When pork is done, remove it from the oven and transfer it to a platter. Pour sauce over top, garnish with sage and serve
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