Pork Tenderloin with Cranberry Wine Sauce
6 garlic cloves
1 jalapeño, seeded
1 cup fresh cranberries
2 teaspoons soy sauce
2 tablespoons white balsamic vinegar
2 1/2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
3 tablespoons olive oil
2 pork tenderloins (about 1¼ pounds each)
2 tablespoons canola oil
1 cup red wine, such as a pinot noir
Preheat the oven to 400°F.
In the bowl of a food processor, place the garlic and jalapeño, and puree to a fine mince. Add the cranberries and scallions and mince again. Add the soy sauce, balsamic vinegar, salt, pepper and olive oil, and blend to a paste. Slather the pork tenderloins with the cranberry paste and if you have time, allow to marinate for some time (up to overnight in the refrigerator.)
Heat canola oil in a large, heavy saute pan over medium-high heat. Working in batches if necessary, add pork, and brown all over, about 4 minutes. Pour the red wine and any remaining marinade into the pan and use a wooden spoon to scrape up any browned bits at the bottom of the pan.
Transfer pan to oven. Roast pork uncovered, turning occasionally, until the internal temperature is 160 degrees, about 20 minutes. Transfer pork to a cutting board, and try to let it rest 10 minutes before slicing. Serve with the remaining pan sauce.