People Magazine
2 (3/4 lb) pork tenderloins, trimmed
1/2 cup cranberry juice
2 cloves garlic, minced
1 Tbsp spicy brown mustard
1 Tbsp honey
Dash Worcestershire sauce
2 Tbsp canola oil
Cranberry sauce (optional)
Rinse pork; pat dry. Cut each tenderloin crosswise into 2" thick medallions.
Combine juice and next 4 ingredients in a large ziploc plastic bag. Add pork, turning to coat. Seal bag; chill at least 2 hours or up to overnite.
Preheat oven to 350. Remove pork from bag and pat dry; discard marinade. Cook half of pork in 1 Tbsp hot oil in a large skillet over medium-high heat about 2 mins per side or until browned, turning once. Transfermeat to a rimmed baking sheet. Repeat process with remaining pork and oil.
Bake pork about 13 minutes until 140 degrees in center. Drizzle with pan juices. Serve immediately and garnish with cranberry sauce (optional).
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