I bet you’re looking in your refrigerator at all those leftover cranberries that you didn’t use last week, wondering what you could do with them, really not wanting to throw them away.
Oh boy do I have a surprise for you
This balsamic cranberry pork tenderloin is another winner from Hunter Davis over at the Dish and the Spoon. Make sure to schedule your spring break meals with him now because he will fill up! Popular guy right there.
He’s a vegetarian that knows how to cook some great meat. Example A, this pork tenderloin. It’s juicy and tender and the flavor between the pork and tangy balsamic cranberry sauce is unparalleled. It just melts in your mouth.
I really really love cranberry sauce on Thanksgiving, so I always have cranberries leftover and this will be my new staple for the week after Thanksgiving. Make some more of those creamy mashed potatoes and you’ll be ready to go with a delicious dinner for the family.
I’m sure the men in your house won’t mind one bit, more big meals for them. Yippee Yay!
Little jet setter Vivian is off adventuring through London for the next 7 weeks!
I’m so excited for her and her family as they get to have an unforgettable experience!
But I sure am missing them already!
Here’s a picture of the girls when they first arrived:
Also, Vivian’s older sis Anne Margaret is doing vlogs while they are away! Make sure to check out their vlog channel called With Love From London. They’ll be keeping all of us updated and informed of all the cool stuff they’re doing and seeing! Vivian has already found a great vegan ice cream and truffles store called Booja Booja!
Who knows, we might even get a blog post or two out of Viv from some of her favorite allergy-friendly restaurants in London! (hint, hint, Viv!)
So while Vivian is having the time of her life, I’m going to cosy up with some yummy cranberry pork tenderloin and mashed potatoes and watch her new vlog!
- 2 pork tenderloins
- 1 cup (5 ounces) fresh cranberries
- 1 can (14 ounces) whole berry jellied cranberry sauce
- ¼ cup balsamic vingar
- 1 tablespoon salt
- 1 teaspoon pepper
- Preheat oven to 425 degrees F.
- Place the fresh cranberries, cranberry sauce, and balsamic vinegar in a saucepan, mix together, and then bring to a boil over medium-high heat. Then, reduce to a simmer to cook down for 5 minutes. Using a spoon, mash the fresh cranberries. Set aside.
- Heat up a greased skillet over medium heat with 1 tablespoon olive oil. Place the pork in the skillet, top with salt and pepper and sear both sides until brown.
- Grease a 9x13 baking dish. Add the pork and then top with the cranberry mixture. Place in the oven for 25 - 30 minutes, or until the pork is cooked through.
- Serve with creamy mashed potatoes.