Pork Tenderloin with Balsamic Cranberry Sauce
Pork is currently cheaper than chicken here! This is a very lean cut of pork with very little fat. We don’t want to overcook it, keeping it a little pink in the center is safe and keeps the meat extremely tender.
Cooking it in the oven is very quick, and in the meantime, you can work on the sauce.
It all comes together very quickly in under 30 minutes. If you have leftover canned cranberry sauce, divide into two Ziploc bags, and pop in the freezer, you’ll be ready for the next time you make this, and I know you will!
Watch the video, see how easy it is, and go for it.
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Make it, Eat it, Love it!
Thank you,
Tidge
