By Kim Galeaz, R.D.
Cranberries might be a fruit, but that doesn’t mean your family won’t love the red berry in savory dishes, like this pork tenderloin.
1 1/4 cup 100% cranberry juice (no sugar added), divided
1 cup firmly packed dark brown sugar
12 ounces fresh or frozen cranberries
1 (8-ounce) can crushed pineapple in natural juice
Zest and juice of 1 large lime
1/8 teaspoon ground cumin
1/4 cup chopped cilantro
2 teaspoons canola oil
1 1/4 pound pork tenderloin, cut into 1/2-inch cubes
1. In a large saucepan, bring 1 cup ofthe cranberry juice and sugar to a boil. Reduce heat to medium and stir in the cranberries, pineapple, lime zest and juice, and cumin. Continue cooking, stirring occasionally, until mixture is slightly thick and cranberries begin to pop, about 10 minutes. Remove the sauce from heat and stir in the cilantro.
2. Meanwhile, warm the oil in large skillet over medium heat. Add the pork and brown on all sides.
3. Pour the remaining cranberry juice over the pork and cook 4-6 more minutes. When pork cubes are done (slightly pink in center), serve drizzled with sauce.