Easy Spicy Pork Tenderloin with Cranberry Jalapeño Compote

This Easy Spicy Pork Tenderloin Recipe with Cranberry Jalapeño Compote will knock your valentines socks off. Tender, Juicy and a touch of heat equals perfection!

Easy Spicy Pork Tenderloin with Cranberry Jalapeño Compote 4

This is super easy to make and it’s sure to wow your Valentine.  They will never know that you had dinner on the table in 30 minuets or less.  I served mine with a Cranberry Brussels sprout salad it was the perfect complement to the dish.

Ingredients:

Pork Tenderloin

4 Limes, zested and juiced

1 Tablespoon Olive Oil

1/2 Cup Brown Sugar

1 Cup Water

12 Oz Bag Fresh Cranberries, rinsed

2 Teaspoons Salt

1 Teaspoon Fresh Ground Pepper

1 Large Jalapeño, diced

Preheat oven to 400*.  Spray a casserole dish with a bit of non-stick cooking spray.

Grate the lime zest from 3 of the limes; then juice the lime and place the juice in a separate bowl.  Mix half of the lime zest in a bowl with the salt and pepper.

Easy Spicy Pork Tenderloin with Cranberry Jalapeño Compote

Place the tenderloins into the casserole dish fat side up; rub the tenderloin with half of the lime/salt mixture.  Roast in the oven for 10 minuets then flip the tenderloins over and coat with the remaining lime/salt mixture.  Continue roasting until the internal temperature reaches between 145* and 160*, about 25 minuets.

While the pork is roasting make the Cranberry Jalapeño Compote.  It’s super easy to make and will make your taste buds jump!  It’s so yummy its a little sweet, sour, and has a bit of heat.

Easy Spicy Pork Tenderloin with Cranberry Jalapeño Compote 2

To get started!  In a medium saucepan mix the cranberries, water, brown sugar, zest of one lime and juice from all of the limes.  I add the whole finely diced Jalapeño; however you might want to start off with half until you know how spicy you want the compote.  Bring to a boil over medium heat.  Reduce heat to medium and simmer sitting occasionally. The berries with burst and the sauce will thicken after about 5 minuets.  I cover the saucepan between stirring because the cranberries bursting can make your stove a bit of a mess.

Once the spicy pork tenderloin is cooked allow it to rest on a carving board for 5 minuets prior to carving.  This allows the juices to redistribute creating a more juicy piece of meat.  Carve the pork and serve with the sauce.

Easy Spicy Pork Tenderloin with Cranberry Jalapeño Compote 3

Easy Spicy Pork Tenderloin with Cranberry Jalapeño Compote
Author: 
Recipe type: Pork
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
This Easy Spicy Pork Tenderloin Recipe with Cranberry Jalapeño Compote will knock your valentines socks off. Tender, Juicy and a touch of heat equals perfection! This is super easy to make and it's sure to wow your Valentine.
Ingredients
  • Pork Tenderloin
  • 4 Limes, zested and juiced
  • 1 Tablespoon Olive Oil
  • ½ Cup Brown Sugar
  • 1 Cup Water
  • 12 Oz Bag Fresh Cranberries, rinsed
  • 2 Teaspoons Salt
  • 1 Teaspoon Fresh Ground Pepper
  • 1 Large Jalapeño, diced
Instructions
  1. Preheat oven to 400*. Spray a casserole dish with a bit of non-stick cooking spray.
  2. Grate the lime zest from 3 of the limes; then juice the lime and place the juice in a separate bowl. Mix half of the lime zest in a bowl with the salt and pepper.
  3. Place the tenderloins into the casserole dish fat side up; rub the tenderloin with half of the lime/salt mixture. Roast in the oven for 10 minuets then flip the tenderloins over and coat with the remaining lime/salt mixture. Continue roasting until the internal temperature reaches between 145* and 160*, about 25 minuets.
  4. While the pork is roasting make the Cranberry Jalapeño Compote. It's super easy to make and will make your taste buds jump! It's so yummy its a little sweet, sour, and has a bit of heat.
  5. To get started! In a medium saucepan mix the cranberries, water, brown sugar, zest of one lime and juice from all of the limes. I add the whole finely diced Jalapeño; however you might want to start off with half until you know how spicy you want the compote. Bring to a boil over medium heat. Reduce heat to medium and simmer sitting occasionally. The berries with burst and the sauce will thicken after about 5 minuets. I cover the saucepan between stirring because the cranberries bursting can make your stove a bit of a mess.
  6. Once the spicy pork tenderloin is cooked allow it to rest on a carving board for 5 minuets prior to carving. This allows the juices to redistribute creating a more juicy piece of meat. Carve the pork and serve with the sauce.

*Adapted from The National Pork Board

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