Spiced Pork Tenderloin with Cranberry Glaze
Last month, two college friends came to Denver for a long weekend. It has been over 20 years since we graduated. Our lives are completely different, our paths rarely cross, and still we had a great time. Though Denver has a great list of restaurants to sample, one night we opted to cook dinner at home. We made this tenderloin with a side of kale salad, which nicely complemented the spicy/sweetness of the pork. My friend Nancy liked it so much, she went home and served the exact same menu at her husband’s birthday party the following week. I highly recommend that next time you have friends over—make this dish. It’s easy to prepare, so you don’t have to make a fuss, and it goes well with both red and white wine which makes catching up all the more fun.
2-3 servings
Ingredients
- 1 lb pork tenderloin
- 1 Tablespoon Olive Oil
- 3 1/2 teaspoons Smith & Truslow freshly ground Organic Coriander·Cumin Rub
For Glaze:
- 1 1/2 cups cranberry juice
- 1 Tablespoon butter
- 1 Tablespoon balsamic vinegar
- 1 beaten egg yolk
Directions
- Rub oil and Coriander·Cumin Spice Blend on pork, working it in to get all surfaces covered.
- Let sit 30 minutes.
- Grill on medium heat for 20-30 minutes—until just pink.
Glaze:
- Boil cranberry juice until reduced by half.
- Reduce heat and add butter, vinegar and beaten egg yolk.
- Stir while cooking until sauce thickens.
- Drizzle over sliced pork loin.