Jetsetter Cranberry Pork Tenderloin
2 Pork Tenderloins or 1 Pork Loin
½ cup Dijon mustard
1 cup Brown sugar
1 can Cranberry Sauce with whole berries.
1/4 cup Cranberry Juice.
1/4 cup Apple Cider
1/4 tsp chopped Cloves
1 teaspoon Corn Starch
Poke tenderloin with fork.
Lather the pork tenderloin with Dijon mustard.
Spread the brown sugar onto the tenderloins patting it into the mustard.
Place the tenderloins into a slow cooker or crockpot.
In a separate bowl, mix can of cranberry sauce together with cranberry juice and apple cider.
Pour the mix over the pork tenderloins.
Add 1/4 teaspoon of chopped cloves.
Cook on low for 2 to 4 hours or high for about an hour.
Pork ready at 145° when cooked
Remove pork loins from the crockpot.
Place in silver foil for 10 minutes and let it rest.
Cut and serve.
In a pot, pour in all of the cranberry liquid that cooked the pork loins.
Bring to a boil.
In a separate bowl, mix 1 teaspoon of cornstarch with 4 ounces of hot water.
Keep stirring and then slowly pour into the pot with the cranberry cooking juices.
Gravy will thicken.
Pour over pork tenderloins to serve.