I know you can smell it just by looking at the picture…in all its wintery, festiveness glory. While that pork is slowly cooking, letting off an aroma of savory herbs and garlic, the cranberry sauce is sizzling on the stove. And let me tell you, this cranberry sauce isn’t your typical cranberry mush from a can. You know, the stuff that comes out in the shape of the can and looks more like red flubber than cranberry sauce…
Don’t panic. We’re here to rescue you from forever flubbery cranberry sauce.
This stuff tastes like candy. It’s sweet, citrusy and has just enough tartness to wake up your tastebuds. The flavors go perfectly with the pork, making a complete and delicious dinner.
- 2 ½ lb. pork tenderloin
- 2 cloves of garlic, minced
- 2 tsp. dried thyme
- 1 tsp. dried sage
- ¼ tsp. ground allspice or cloves
- 2 tsp. salt
- 1 tsp. ground pepper
- 2 cups cranberries
- 1 cup water
- 1 cup sugar
- ½ tsp. nutmeg
- 1 tsp. cinnamon
- ¼ tsp. cloves
- Zest from 1 orange
- 1 chopped pear and/or apple (optional)
- Preheat oven to 375 degrees.
- In a small bowl, mix the garlic, thyme, sage, allspice, salt and pepper. Rub on the pork and let stand for 30 minutes at room temperature.
- Cook for 20-25 minutes, or until a meat thermometer reads 140 degrees at the thickest part of the meat.
- Allow to rest for 5-10 minutes before slicing. Serve with cranberry sauce.
- Place all ingredients in a medium-sized saucepan and simmer on the stove until the cranberries start to pop and the sauce thickens.
- Let cool and serve. Keeps in fridge up to one week.