Monday, July 16, 2012

Cranberry sauce can be used anytime of year......

not just the holidays!  This easy recipe from what is still becoming one of my favorite cookbooks, Robin Takes 5 by Robin Miller proves it.  It was so good, I will try it with turkey or chicken next time, not just pork tenderloin.  

Cranberry Barbecued Pork Tenderloin

My husband and I both loved this recipe, and would also consider it a company friendly meal as well.  You can put the potatoes in the oven with the pork, then make your vegetables or salad while the pork is "resting".  Therefore, along with just 5 ingredients, you also have a relax while it cooks meal too.

Cranberry Barbecued Pork Tenderloin

1 1/4 pounds pork tenderloin (1 large or 2 small)
1 (15oz) can whole berry cranberry sauce
2 teaspoons Dijon mustard
1 teaspoon liquid smoke
1/4 cup scallions (white & green parts)

Preheat the oven the 400 degrees F.  Coat a shallow roasting pan with cooking spray.

Season the pork all over with salt and freshly ground black pepper and placed in the prepared pan.  Combine the cranberry sauce, mustard and liquid smoke and mix well.  Spoon the mixture all over the pork.  Bake for 20-25 minutes, until a meat thermometer reads 155 degrees F (the temperature will continue to rise by another 5 degrees once the pork is removed from the oven).  Let the pork stand for 5 minutes before slicing crosswise into 1-inch-thick slices.  Top the pork slices with the scallions just before serving.

Recipe Source: Robin Takes 5, Robin Miller

It doesn't get any easier than this.  Give this one a try, and I hope it becomes a part of your meal plan too.  Easy enough for a busy weeknight.

Have a wonderful day!

Nancy :)

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