Anyway, I have tried several cranberry sauce recipes for pork or chicken and with a little tweaking, I think I have found the perfect one. Once again, this is very similar to a recipe on www.allrecipes.com, but a few changes make it my own. And I can proudly say that every morsel of it was eaten and the words one of my guests decribed it as "Amazing pork with red cranberry deliciousness." I think I'm going to try it in the slow cooker next to make it more of a staple at our house. So, pull out your local, hormone-free, free-range pork, and try it out at your house!
CC's Cranberry Pork
salt and pepper
2 cups fresh cranberries
1/2 cup brown sugar (or substitute orange marmalade)
1 tsp rosemary
1/4 tsp pumpkin pie spice
Rub salt and pepper all over tenderloin(s). In a large skillet, brown tenderloin(s) over medium to medium-low heat in extra virgin olive oil until lightly browned on outside. Add cranberries, sugar, and 1/2 cup water. Bring to a boil; reduce heat (keep boiling longer if most of the cranberries have not burst yet). Add rosemary and pumpkin pie spice. Stir. Cover and simmer for about 30-45 minutes until cooked through.