Last month, two college friends came to Denver for a long weekend. It has been over 20 years since we graduated. Our lives are completely different, our paths rarely cross, and still we had a great time. Though Denver has a great list of restaurants to sample, one night we opted to cook dinner at home. We made this tenderloin with a side of kale salad, which nicely complemented the spicy/sweetness of the pork. My friend Nancy liked it so much, she went home and served the exact same menu at her husband’s birthday party the following week. I highly recommend that next time you have friends over—make this dish. It’s easy to prepare, so you don’t have to make a fuss, and it goes well with both red and white wine which makes catching up all the more fun.
Spiced Pork Tenderloin with Cranberry Glaze
- 1 lb pork tenderloin
- 1 tbsp Olive Oil
- 3 1/2 teaspoons organic Coriander·Cumin rub
- For Glaze:
- 1 1/2 cups cranberry juice
- 1 tbsp butter
- 1 tbsp balsamic vinegar
- 1 egg yolk beaten
Rub oil and Coriander·Cumin Spice Blend on pork, working it in to get all surfaces covered.
Let sit 30 minutes.
Grill on medium heat for 20-30 minutes—until just pink.
Boil cranberry juice until reduced by half.
Reduce heat and add butter, vinegar and beaten egg yolk.
Stir while cooking until sauce thickens.
Drizzle over sliced pork loin.