2 pounds pork tenderloins
4 tablespoons minced garlic
2 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried sage
1/2 tsp kosher salt
1/2 teaspoon ground black pepper
4 tablespoon dijon mustard
3 shallots, coarsely chopped
1 tablespoon olive oil
1 (12-oz) bag fresh cranberries
1/2 cup granulated sugar
3/4 cup orange juice
1 tablespoon apple cider vinegar
1/2 teaspoon salt
1/2 teaspoon black pepper
- For Pork: Preheat oven to 425 degrees and line baking sheet with foil
- In a bowl place minced garlic, olive oil, dried thyme, dried rosemary, dried sage, black pepper, and salt.
- Coat tenderloins with mustard by using a pastry brush to spread all over. Then spread the herb mixture all over.
- Place tenderloins on the baking sheet. Let cook 25-30 minutes, or until the crust has turned to a golden color or the outside and the internal temperature reaches 140-145 degrees at the thickest part of the tenderloin.
- Once done, remove from the oven and let stand for 5 minutes.
- For Cranberry Chutney in a medium-sized saucepan add olive oil and shallots. Cook until shallots are translucent or about 5 minutes
- Then add cranberries, sugar, orange juice, apple cider vinegar pan to cook. On medium high heat cook. Until cranberries start to burst and also starts to thicken, which takes about 10-15 minutes.
- Then taste to season, if you think it’s too tart, then add more sugar.