• 2 pork tenderloins, about 1 pound each
  • 2 limes
  • Kosher salt and freshly ground black pepper
  • 1 teaspoon vegetable oil
  • One 12-oz bag fresh cranberries
  • 2/3 cup light brown sugar, packed
  • 1 jalapeño, seeded and finely chopped
Preheat oven to 400 degrees F. Finely grate zest from limes. Juice limes (about 4 tablespoons). In a small bowl, mix half lime zest (about 2 tablespoons) with 1 teaspoon salt and 1/2 teaspoon pepper. Brush tenderloins with oil.

Place tenderloins in a nonstick roasting pan, fat side up. Roast, flipping them over after 8 minutes. Add lime zest mixture to the top, and continue roasting until a digital meat thermometer reads between 145 degrees F. (medium rare) and 160 degrees F. (medium), about 20-35 minutes.

Meanwhile, in a medium saucepan, mix 1 cup water with cranberries, brown sugar, jalapeño and remaining lime zest and juice. Bring to a boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until berries have burst and juices thickened, about 5 minutes. Set aside.

Transfer pork to a carving board and let stand for 3 to 5 minutes. Meanwhile, in the roasting pan, bring cranberry sauce to a boil over medium heat, scraping up any browned bits in the pan with a wooden spoon. Carve pork and serve with sauce.

Serves 6-8
A sprinkle of chopped fresh sage is a nice garnish. Serve the pork and spicy cranberry sauce with roasted sweet potatoes, skinned and mashed with butter and honey.

Calories: 250 calories

Protein: 27 grams

Fat: 3 grams

Sodium: 350 milligrams

Cholesterol: 85 milligrams

Saturated Fat: 1 grams

Carbohydrates: 28 grams

Fiber: 2 grams