Pork Tenderloin With Dijon Cranberry Sauce

• Pork:
• 1/2 cup Dijon mustard
• 3 tablespoons chopped fresh tarragon
• 1/2 teaspoon freshly ground black pepper
• 2 (1-pound) pork tenderloins, trimmed
• 1 tablespoon olive oil
• Sauce:
• 1 1/2 cups whole-berry cranberry sauce
• 2 teaspoons chopped fresh tarragon
• 2 teaspoons Dijon mustard
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper

1. To prepare pork, combine first 3 ingredients in a large zip-top plastic bag. Add pork; seal and marinate in refrigerator 8 hours, turning bag occasionally.
2. Preheat oven to 400u0b0.
3. Remove pork from bag, discarding marinade.
4. Heat oil in a large ovenproof skillet over medium-high heat. Add pork; cook 4 minutes, browning on all sides. Place pan in oven; cook at 400u0b0 for 15 minutes or until thermometer registers 155u0b0. Remove from heat; let stand 5 minutes. Cut pork into 1/4-inch slices; keep warm.
5. To prepare sauce, combine cranberry sauce and remaining ingredients in a small saucepan; cook over medium heat 5 minutes or until thoroughly heated, stirring occasionally. Serve sauce with pork.

dijon mustard, tarragon, freshly ground black pepper, pork tenderloins, olive oil, wholeberry, tarragon, mustard, salt, freshly ground black pepper

Taken from www.myrecipes.com/recipe/pork-tenderloin-with-dijon-cranberry-sauce (may not work)