The tastes of fall!
Roasted Pork with Balsamic Cranberry Sauce
1 pound pork tenderloin
1 tablespoon Wildtree Natural Grapeseed Oil
1 tablespoon Wildtree Jamaican Jerk Seasoning
½ cup Wildtree Spiced Cranberry Jam
2 teaspoons fresh chopped rosemary
2 tablespoons Wildtree Orange Balsamic Vinegar
Preheat oven to 425°F. Combine Grapeseed Oil and Jerk Seasoning. Rub seasoning over the pork tenderloins. Heat a large skillet over medium-high heat; sear pork on all sides. Place the tenderloin on a baking sheet and finish cooking in the oven. Cook for 15-20 minutes or until internal temperature of the pork reaches at least 140°F. Meanwhile make the sauce: combine Cranberry Jam, rosemary, and Orange Balsamic Vinegar in a medium saucepan over medium-high heat. Bring the sauce to a boil, stirring often. Reduce heat to low and simmer for five minutes. Serve over the pork.
1 pound pork tenderloin
1 tablespoon Wildtree Natural Grapeseed Oil
1 tablespoon Wildtree Jamaican Jerk Seasoning
½ cup Wildtree Spiced Cranberry Jam
2 teaspoons fresh chopped rosemary
2 tablespoons Wildtree Orange Balsamic Vinegar
Preheat oven to 425°F. Combine Grapeseed Oil and Jerk Seasoning. Rub seasoning over the pork tenderloins. Heat a large skillet over medium-high heat; sear pork on all sides. Place the tenderloin on a baking sheet and finish cooking in the oven. Cook for 15-20 minutes or until internal temperature of the pork reaches at least 140°F. Meanwhile make the sauce: combine Cranberry Jam, rosemary, and Orange Balsamic Vinegar in a medium saucepan over medium-high heat. Bring the sauce to a boil, stirring often. Reduce heat to low and simmer for five minutes. Serve over the pork.
To order your Wildtree groceries please go to www.jenwarr.mywildtree.com.
