Cranberry-Glazed Pork Tenderloin

• 1 cup cranberry juice
• 1/3 cup red currant jelly
• 1 tablespoon dijon mustard
• 1/4 cup dried cranberries
• 1 pork tenderloin (about 1 pound)
• 1 tablespoon extra-virgin olive oil
• Kosher salt and freshly ground pepper

1. Preheat the oven to 425 degrees F and line a rimmed baking sheet with foil.
2. Combine the cranberry juice, jelly and mustard in a medium skillet over medium-high heat; cook, stirring occasionally, until thick enough to coat the back of a spoon, about 15 minutes.
3. Remove 3 tablespoons of the glaze and set aside for brushing.
4. Stir the cranberries into the remaining glaze; set aside for drizzling.
5. Meanwhile, rub the pork with the olive oil, 1/2 teaspoon salt and a few grinds of pepper.
6. Place on the prepared baking sheet and roast, turning once, 15 minutes.
7. Remove the pork from the oven and brush all over with the reserved 3 tablespoons glaze.
8. Continue to roast until a thermometer inserted into the thickest part of the meat registers 145 degrees F, 5 to 10 more minutes.
9. Let rest 5 minutes, then slice and drizzle with the cranberry glaze.
10. Photograph by Johnny Miller

cranberry juice, red currant, mustard, cranberries, pork tenderloin, extravirgin olive oil, kosher salt

Taken from www.foodnetwork.com/recipes/cranberry-glazed-pork-tenderloin.html (may not work)