Break out the cast-iron skillet to create this delicious and colorful meal of pork and roasted cranberries.
Ingredients
- 1½ lb pork tenderloin, trimmed
- 3 Tbsp olive oil, divided
- 2 tsp ground cinnamon
- salt and pepper to taste
- 1 medium white onion, peeled and cut into ¼-inch dice
- 3 cups fresh cranberries
- 2 garlic cloves, peeled and thinly sliced
- 1/3 cup maple syrup
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
Instructions
Preheat oven to 375 degrees. In a small bowl combine cinnamon with 2 tablespoons olive oil. Brush the entire pork tenderloin with the mixture. Season generously with salt and pepper.
Heat remaining one tablespoon oil in a cast-iron or other heavy oven- proof skillet. When hot, carefully add tenderloin. Sear on all sides. Turn off heat. Remove meat and place on a platter while preparing cranberries.
In same pan, add onions and sauté on medium heat until just translucent. Add cranberries, garlic and maple syrup. Stir gently to combine. Cook for 2 minutes. Turn off heat. Place tenderloin back into pan and nestle meat around cranberries. Place the fresh herbs in the pan on top of berries. Roast in preheated oven until pork reaches internal temperature of 145 to 150 degrees, approximately 18 to 20 minutes. Remove pork and place on cutting board. Let rest for 10 minutes, then slice into serving pieces. If cranberry mixture has released too much liquid, carefully place hot pan on burner and simmer on low to thicken. Be careful, as pan will be hot from oven. Remove fresh herbs and serve with sliced pork.
