Jetsetter Cranberry Pork Tenderloin



Ingredients:

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


Directions:

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.


Cranberry Gravy:

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.

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