by Trish Wesevich

This dish is colorful for the season and with cranberries “a thing” right now this recipe is perfect for guests coming for dinner or just an evening casually dining in front of the fire.  Serve it alongside some roasted vegetables and pour some of the glaze over them as well.  Black currant mustard pairs perfectly with roasted vegetables as well as any cut of pork.  



1 pork tenderloin
1 tbls. butter
extra-virgin olive oil
½ cup Grand Marnier
½ cup dry white wine
2 tbls. coconut sugar
2 tbls. black currant mustard
½ cup dried cranberries


Preheat oven to 325°.  Cut pork into 1 inch slices and gently pound until ½ inch pieces.  generously season with salt & pepper. Heat olive oil over med-high heat in a heavy skillet.  After heated, but not smoking, add butter to brown.  Place pork pieces in skillet and brown well on each side….about 3 minutes each side.  Remove from skillet and place on oven-proof plate or shallow baking dish with lid.  


Deglaze pan with Grand Marnier & wine and let reduce for 4 minutes.  Whisk in sugar, mustard and cranberries.   Let cook for 2 minutes then pour over pork.  Cover with either foil or lid and place in oven for 15 minutes or until pork is tender.  

Serves 4

Chef Trish Wesevich

Chef Trish Wesevich

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About The Author

Trish Wesevich
Recipe/Editorial Contributor - 2013-Present

Chef Trish Wesevich is the owner and operator of Capital Kitchens in Austin, Texas and a contributing writer and recipe developer for Austin Food Magazine.

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