Pork Tenderloin
with Cranberry Compote
Featuring Núñez de Prado
Extra Virgin Olive Oil

Ingredients (serves 4-6)

Pork

2 1-lb. pork tenderloins

Salt

2 teaspoons Núñez de Prado Extra Virgin Olive Oil

Marinade

1/4 cup orange juice

1 teaspoon grated orange rind

3 tablespoons Núñez de Prado Extra Virgin Olive Oil

1 tablespoon orange marmalade

1 tablespoon Dijon mustard

2 tablespoons dry sherry

2 garlic cloves, mashed

Cranberry compote

1 tablespoon Núñez de Prado Extra Virgin Olive Oil

1 shallot, minced

8 ounces cranberries, fresh or frozen

1 cup sugar

1 teaspoon mustard seed

1/2 teaspoon salt

1 tablespoon champagne vinegar

1 segmented orange, chopped

Directions

Whisk marinade ingredients together and place in a resealable plastic bag. Add the pork tenderloins and refrigerate from 4 hours to overnight.

When ready to cook, remove the pork from the refrigerator and let stand at room temperature for 1 hour.

Preheat oven to 400°. Remove the pork from marinade. Season with salt. Warm the olive oil in a pan and sauté pork until golden brown. Transfer to a baking pan and bake for 15 minutes or until the internal temperature reads 130°. Let the pork rest for 10 minutes before slicing.

While the pork is cooking, make the cranberry compote. In a saucepan, heat olive oil and sauté the shallot until translucent. Add the cranberries, sugar, mustard seed, and salt and bring to a boil. Reduce heat and cook until cranberries burst and the sauce thickens. Remove from heat and let cool. Stir in vinegar and chopped orange and serve with the sliced pork.