Cranberry-Glazed Pork Tenderloin

1. 1

   Preheat the oven to 425 degrees F and line a rimmed baking sheet with foil.

2. 2

   Combine the cranberry juice, jelly and mustard in a medium skillet over medium-high heat; cook, stirring occasionally, until thick enough to coat the back of a spoon, about 15 minutes.

3. 3

   Remove 3 tablespoons of the glaze and set aside for brushing.

4. 4

   Stir the cranberries into the remaining glaze; set aside for drizzling.

5. 5

   Meanwhile, rub the pork with the olive oil, 1/2 teaspoon salt and a few grinds of pepper.

6. 6

   Place on the prepared baking sheet and roast, turning once, 15 minutes.

7. 7

   Remove the pork from the oven and brush all over with the reserved 3 tablespoons glaze.

8. 8

   Continue to roast until a thermometer inserted into the thickest part of the meat registers 145 degrees F, 5 to 10 more minutes.

9. 9

   Let rest 5 minutes, then slice and drizzle with the cranberry glaze.

10. 10

    Photograph by Johnny Miller

* Per serving · 4 servings · Values may vary.

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