Ingredients:
2- 1 pound pork tenderloins loin
4 garlic cloves, minced
2 tablespoons dijon mustard
olive oil
the juice and zest of 3 lemons
2 rosemary sprigs
salt and pepper
To make the marinade, combine the lemon juice and zest, garlic, dijon mustard. Slowly add about 1/2 cup
olive oil while mixing with a fork (like making a salad dressing) add black pepper. Place the pork and the
rosemary sprigs in a large enough resealable plastic bag and add the marinade. Make sure the pork is
completely covered with the marinade. Squeeze the air out and seal the bag. Marinate the pork in the
refrigerator for at least 6 hours but even better, overnight.
Preheat the oven to 425 F.
Remove the tenderloins from the marinade. Add salt and pepper to the tenderloins. In a oven-proof saute
pan, heat 4 tablespoons of olive oil. Sear all sides of the pork until golden brown. Place the pan in the oven
and roast the pork for 20 minutes or until the meat registers 140 F. Take it out of the oven, cover the pork
with aluminum foil and allow it to rest for 10 minutes before cutting.
To make the Cranberry-Raspberry Sauce
2 tablespoons butter
1 shallot, finely chopped
1 cup red wine
1/4 cup orange juice
the zest of 1 orange
2 tablespoons sugar
12oz raspberries
1 cup of cranberry (frozen)
Melt the butter and add the shallot and cook, stirring occasionally for 3 minutes. Add in the rest of the
ingredients. Also, add the juice that the meat has released from resting. Cook over medium heat until
sauce thickens, about 20 minutes stirring occasionally.
