Pork Tenderloin With Dijon Cranberry Sauce

• 12 cup Dijon mustard
• 3 tablespoons chopped fresh tarragon
• 12 teaspoon fresh ground black pepper
• 2 (1 lb) pork tenderloin, trimmed
• 1 tablespoon olive oil
• 1 12 cups whole berry cranberry sauce
• 2 teaspoons chopped fresh tarragon
• 2 teaspoons Dijon mustard
• 12 teaspoon salt
• 18 teaspoon fresh ground black pepper

1. For the pork: combine the first 3 ingredients in a large heavy-duty zip-lock plastic bag; add in pork, seal bag, and marinate 8 hours in the refrigerator, turning bag occasionally.
2. Preheat oven to 400.
3. Take tenderloins out of bag; discard marinade.
4. Heat oil in a large ovenproof skillet over med-high heat.
5. Add in pork; cook 4 minutes, browning all sides.
6. Place skillet in oven; cook for 15 minutes or until thermometer registers 155.
7. Remove from heat and let stand 5 minutes.
8. Cut pork into 1/4-inch slices; keep warm.
9. To make the sauce: combine all the sauce infredients in a saucepan; cook over medium heat for 5 minutes or until well heated, stirring occasionally.
10. Serve sauce with pork.

mustard, tarragon, ground black pepper, pork tenderloin, olive oil, cranberry sauce, tarragon, mustard, salt, ground black pepper

Taken from www.food.com/recipe/pork-tenderloin-with-dijon-cranberry-sauce-155234 (may not work)