Recipe: Pork Tenderloin with Cranberry, Rosemary, Black Pepper Glaze

This one is so easy and so far has been very popular (even with people who absolutely detest cranberry!) We make it with a pork tenderloin about 8" long (don't know how many pounds but serves 4-5 people)

GLAZE
1 can whole berry cranberry sauce
1/2 c. balsamic vinegar
1 TBSP garlic, minced
2 tsp coarse ground black pepper
1/4 c. brown sugar
1/2 c. fresh rosemary (or 1/4 c. dried)

Place all ingredients in blender and blend on high for 20-30 seconds. Pour into sauce pan and simmer on medium heat until reduced and thickened, about 10-12 minutes. Stir occasionally to keep from sticking. If cooking too fast, turn heat down a little (should be a gentle rolling boil). Turn off heat and let cool. You can make the sauce up to a day ahead.

Wash and pat dry the pork. Place pork and about 1/3 of the sauce in a zip-top bag and refrigerate for a couple of hours or overnight. Can also make the sauce and cook the pork immediately but deeper flavor if you marinate. Save the rest of the sauce to heat up and serve with the pork.

To cook: Place pork on grill or in 350 oven, cover with sauce from marinade. Use a meat thermometer and cook to 140 degrees internal temp, about 30-40 minutes. Don't get impatient, temp will stay low for quite awhile then all of a sudden climb pretty fast. At 140 degrees, take off, cover and let set for about 10 minutes. Slice and serve with remaining sauce. You can brush on more sauce for about the first 10-15 minutes, after that, just let it cook and glaze.

Enjoy!