A perfectly delicious way to use up some of that leftover cranberry sauce! Pork tenderloin slathered in a super easy rosemary, thyme and garlic infused cranberry balsamic vinegar sauce. A little tangy, a little sweet and so full of flavor.

INGREDIENTS – serves 2 (for 4-5: double the sauce and use a whole tenderloin)

1/4c cranberry sauce
2T balsamic vinegar
1T olive oil
1/4t salt
1/4t black pepper
1/4t garlic powder
1/4t dried rosemary
1/4t dried thyme

1/2 pork tenderloin

INSTRUCTIONS

Preheat oven to 425°F.

In a small pot, whisk together all ingredients except the tenderloin. Bring to a boil to dissolve it all together then remove from the heat and allow to cool.

Place the tenderloin on a baking rack on a foil lined sheet pan. (The foil is essential here for the drips). Brush the sauce all over the tenderloin until its completely coated with lots of sauce. Insert an oven-safe thermometer if you have one and roast for 25-30 minutes (until internal temp is around 160°F). Allow to rest for about 10 minutes before slicing and serving.

ENJOY!