- 2 pork tenderloins, about 1 pound each
- 2 limes
- 1 tsp kosher salt
- 1⁄2 tsp freshly ground black pepper
- 1 tsp oil
- 1 cup water
- 1 (12-ounce) bag fresh cranberries
- 2⁄3 cup brown sugar, packed
- 1 jalapeno, seeded and finely chopped
- Preheat your oven to 400°F.
- Finely grate zest from the limes. Juice the limes (about 4 TBS).
- In a small bowl, mix half of the lime zest (about 2 TBS) with the salt and pepper.
- Brush the tenderloins with the oil and place in a nonstick roasting pan, fat side up. Roast for 8 minutes. Flip and add the lime zest mixture to the top. Continue roasting until the digital meat thermometer reads between 145°F (medium rare) and 160°F (medium), about 35 to 40 minutes.
- While the meat is cooking, in a medium saucepan, stir together the water, cranberries, brown sugar, jalapeno and remaining lime zest and juice. Bring to a boil over medium heat. Reduce the heat to medium-low and simmer, stirring occasionally, until the berries have burst, and the juices thickened, about 5 minutes.
- Transfer the pork to a carving board and let stand for 3 to 5 minutes.
- Add the cranberry sauce to the roasting pan and bring it to a boil over medium heat, scraping up any browned bits in the pan with a wooden spoon.
- Carve the pork and serve with the sauce.