2- 1 pound pork tenderloins loin
4 garlic cloves, minced
2 T dijon mustard
olive oil
juice and zest of 3 lemons
2 rosemary sprigs
salt and pepper
In a bowl combine the lemon juice, zest, garlic and Dijon mustard. Slowly add 1/2 cup olive oil mix with a fork, add black pepper. Place the pork and the rosemary sprigs in a resealable plastic bag and add the marinade. Make sure the pork is completely covered with the marinade. Marinate the pork overnight in the refrigerator.
Remove the tenderloins from the marinade. Salt and pepper the tenderloins. In a oven-proof saute pan, heat 4 T olive oil. Sear all sides of the pork until golden brown. Place the pan in the oven and roast the pork at 425 degrees for 20 minutes or until the meat registers 140 degrees. Remove from the oven, with foil and let rest for 10 minutes before cutting.
Cranberry Raspberry Sauce
2 T butter
1 shallot, finely chopped
1 c red wine
1/4 c orange juice
zest of 1 orange
2 T sugar
12 ounces raspberries
1 c cranberries
In a pan melt butter, add shallot and cook, stir occasionally for 3 minutes. Add remaining ingredients and the juice that the meat has released from resting. Cook over medium heat until sauce thickens, about 20 minutes stirring occasionally. Pour over pork.
