Maple-Mustard Pork Tenderloin with a Cranberry-Port Relish

Sweet and slightly smoky maple syrup is an easy way to add full complex flavor to both sweet and savory dishes. Here it balances the spiciness of the Dijon mustard to make a simple glaze for a lean pork tenderloin. A splash of port wine contributes to a bold sauce punctuated by sweet and sour fresh cranberries and zesty crystalized ginger.

Ingredients - 

1 pork tenderloin approx. 1  - 1  1/2 lb 
Salt and fresh ground black pepper

1 tablespoon unsalted butter

2 tablespoons pure maple syrup

1 tablespoon Dijon mustard

2 cups fresh cranberries

1/2 cup tawny, ruby port or Marsala wine

1/2 cup sugar

3 tablespoons crystallized ginger - minced

How - 

Preheat oven to 385 F

Season the tenderloin with salt and pepper.

In a large oven proof frying pan over medium high heat, melt the butter. Add the pork and cook turning occasionally until browned on all sides, about 5 - 8 minutes. Remove rom heat.

For the tenderloin glaze - 

In a small bowl, stir together the maple syrup and the mustard. Spread about half of the sauce on the tenderloin. Put the pan in the preheated oven for 10 minutes. Take out and spread the rest of the sauce over the meat and return to the oven for 10 - 15 more minutes or until the internal temp reaches 165 F.

For the Cranberry relish -

Fresh cranberries

Crystalized ginger

Marsala wine

While the pork is roasting, cook the cranberries, the wine, the sugar and the minced ginger in a heavy bottomed sauce pot. We decided to use Marsala wine, but Port would work just as well. Bring to a boil over medium high heat, stirring often. Reduce the heat to medium and continue to cook uncovered stirring regularly until the berries have popped and the juices are syrupy, about 10 minutes. Then remove from heat. Serve this warm with the pork. This stuff is amazing. You will want to make this at Thanksgiving for sure. It would also be good on chicken or beside fish.

Finished cranberry relish

When the tenderloin is ready, transfer to a carving board and let rest for 5 minutes. Then cut the meat crosswise into 1/2 inch pieces.

The finished roasted tenderloin with maple-mustard glaze

Divide the slices evenly and fan out on the plates. Spoon some of the warm cranberry sauce next to the slices.

We roasted mixed color baby potatoes seasoned with rosemary as a side.