Let's Make a Pork Tenderloin with Cranberry Pepper Confiture

I love having a few recipes in my toolbox that I can whip up quickly and know will taste great.  Today I'm sharing one of those recipes - Pork Tenderloin with Cranberry Pepper Confiture!

Here's What You Need

Pork Tenderloin (whatever size you need)

Rosemary

Cranberry Pepper Confiture

Bourbon Smoked Sea Salt

Bourbon Smoked Pepper

Bacon Infused Olive Oil

Let's take a minute and talk about these ingredients.  One of my favorite little stores near me is Fezziwig's located in O'fallon, Illinois.  If the store is far from you, they have a variety of infused olive oils on their website available for shipping.  Our pantry has several different flavors and bacon is always one of them!  Besides using it on meat, we use it a lot when roasting vegetables.

Another item that comes straight from Fezziwig's is their branded Cranberry Pepper Confiture.  Grab a jar of it too!  I'm sure other cranberry pepper sauces would work, but this one is superb.

Here's What You Do

Preheat oven to 400 degrees.  

Rub the bacon-infused olive oil over the meat.  

Season with the bourbon smoked sea salt, pepper, and rosemary.  I like using fresh rosemary, but rosemary flakes will work if you don't have fresh on hand.

Using an oven-safe skillet (I use cast iron), brown all sides of the meat in about a tablespoon of oil.  This should take about 6 minutes.  When all sides are browned, place the skillet in the 400-degree oven.  

Total cooking time usually takes about 20 minutes.  After 10 minutes, flip the meat for even cooking.  The meat is done when the internal temperature reaches 150 degrees.

You should let the meat rest for 5-10 minutes after you pull it out of the oven.  This is when I mix together 3-4 tablespoons of the Cranberry Pepper Confiture and one tablespoon of water, place it in a saucepan and warm it up.  

Slice the meat and pour the warm Cranberry Pepper Confiture over the top.  The end result is a tasty, juicy entree!  

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