With Christmas just a couple weeks away, we are certainly getting into the swing of things around here! For us, this time of the year looks like a beautiful oversized Christmas tree, an inflatable 8 foot holiday moose in our front yard that we have affectionately named ‘Leroy,’ and a rescue hound dog that hasn’t quite learned that live Christmas trees in the house aren’t for relieving oneself. I mean, for argument’s sake, yes, I can completely understand his logic and thought process leading up to this decision but on the other hand, COME ON MAN.
With the bustle of the season, we’ve been making our meals even simpler by preparing dishes that can be baked in the oven while we work on other things. Baked salmon, chicken roasts, and slow-cooked beef stews have all appeared on our dinner table in the past few weeks. But one of our favorites? This simple roasted pork tenderloin with a simple cranberry sauce (who says that cranberry sauce is just for Thanksgiving?!).
- 1 tsp garlic powder
- 1 tsp ground coriander
- 3/4 tsp ground cumin
- 1/2 herbs de provence
- 1/4 tsp white pepper
- 3/4 tsp kosher salt
- 1 1/2 lb pork tenderloin
- 2 tbsp olive oil
- Preheat the oven to 350 degrees.
- In small bowl combine garlic powder, cumin, coriander, herbs de Provence, and pepper and salt. Sprinkle the dry rub on the tenderloin, using your hands to press the herbs in, to ensure that they stick to the meat.
- In a large skillet, heat olive oil over medium high heat. Place the tenderloin in the pan and sear all sides until a nice brown crust forms, about 6-8 minutes total. Transfer the meat to a pan and roast for 18-20 minutes. Stick a meat thermometer into the thickest part of the meat to gauge the temperature (145 degrees for medium rare and 160 for medium). Allow the meat to rest for several minutes, then slice and serve.
- 1 pckg of fresh cranberries (12 oz)
- 2 large oranges, 1 zested and both juiced
- 3/4 - 1 cup of sugar (adjust to taste)
- Place all the ingredients in a small pot (I start with 3/4 cups of sugar and increase if not sweet enough). Bring heat to medium and cook until cranberries burst - about 10-15 minutes. Stir often.