pork tenderloins with cinnamon and cranberries

Ingredients:

• 2 teaspoons (10 ml) ground cinnamon
• 3 tablespoons (45 ml) olive oil - divided
• 2 pork tenderloins, about 1 lb (454 g) each
• 1 onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 1/2 cups (375 ml) fresh cranberries or Frozen cranberries
• 1/4 cup (60 ml) honey
• 1/2 cup (125 ml) chicken broth

Preparation:

• With the rack in the middle position, preheat the oven to 190°C (375°F).
• In a bowl, combine the cinnamon and 15 ml (1 tablespoon) olive oil.
• Brush the tenderloins with the cinnamon oil. Season with salt and pepper.
• In a large, ovenproof skillet over medium-high heat, brown the tenderloins in the remaining oil.
• Transfer to a plate and set aside.
• In the same skillet, brown the onion and garlic, adding oil as needed.
• Add the remaining ingredients and bring to a boil, scraping the bottom of the skillet with a wooden spoon to free any browned bits.
• Return the tenderloins to the skillet, transfer to the oven and roast until pale pink in the centre, 15 to 20 minutes, depending on the meat’s thickness.
• Remove from the oven.
• Tent with aluminum foil and let rest for 5 minutes.
• Slice the tenderloins.
• Arrange the slices on plates and spoon the cranberry-flavoured cooking juices over them.
• Delicious with Leek and Potato Gratin, rice or couscous.

Notes:

• i didn't cook it they way it is indicated, but it still turned out yummy, and we would make this again.

Prepared: 2015-01-15

Makes: 4 servings

Categories: Pork

recipe source:
ricardocuisine.com