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Roasted Pork Tenderloin With Cranberry Relish

Print Recipe
The Cranberry-Horseradish Relish was inspired by a parishioner of Sts. Peter and Paul Orthodox Church, Nancy Krull.
Course Main
Prep Time 4 hours
Cook Time 45 minutes
Total Time 4 hours 45 minutes
Servings 4 -6
Author Mat. Jeanne Zablotskyy

Ingredients

  • 2 Pork Tenderloins
  • 2 tablespoons of garlic infused olive oil or just plain olive oil
  • 1/2 teaspoon of onion powder
  • 1 tablespoon of garlic powder
  • 1 tablespoon of dried rosemary leaves

Brine

  • 3 cups of cold water
  • 2 tablespoons of kosher salt
  • 1 tablespoon of sugar
  • 2 bay leafs
  • 1 teaspoon black pepper corns

Cranberry-Horseradish Relish

  • 2 cups of fresh or frozen cranberries
  • 1 cup of water
  • 1/2 cup of brown sugar
  • 1/2 cup of white sugar
  • 2 tablespoons of horseradish
  • 1 tablespoon Dijon Mustard

Instructions

Brine

  • In three cups of cold water dissolve 2 tablespoons of salt and 1 tablespoon of sugar.
  • Add peppercorns and bay leaves.
  • Brine the pork tenderloins for about 3+ hours or more.

Roasted Pork Tenderloins

  • Take the tenderloins our of the brine and dry them well.
  • Season with olive oil, garlic powder, onion powder, and rosemary making sure to rub the seasoning all over the meat.
  • Bake at 350ºF for 45 minutes.

Cranberry-Horseradish Relish

  • In a sauce pan combine 1 cup of water, brown and white sugar and bring it to a boil.
  • Add cranberries and cook for about 10 minutes.
  • Transfer the cooked cranberries into a container with lid and let it come to a room temperature.
  • Stir in the mustard and horseradish.