Glazed Pork Tenderloin

• TENDERLOIN↗
• pork tenderloin↗1

  (3/4-1 1/2 lb), whole, butterflied

• havarti cheese↗1⁄2 cup

  grated

• dried cranberries↗1⁄2 cup
• chives2 tablespoons
• thyme↗2 tablespoons
• basil↗2 tablespoons
• marjoram↗2 tablespoons
• rosemary↗2 tablespoons
• garlic cloves↗2

  chopped

• salt and pepper
• kitchen twine24 inches
• GLAZE↗
• pan dripping
• whole berry cranberry sauce1 can

  (16 ounce)

• tablespoons orange liqueur (like grand marnier)↗3 1⁄2
• tablespoons orange juice concentrate, thawed↗2
• tablespoon fresh orange zest, chopped↗1
• teaspoon red wine vinegar↗1
• teaspoon salt↗1⁄2
• tablespoons unsalted butter↗2
• cup dried cranberries↗1⁄2

Step-by-step instructions

1. 1

   Preheat oven to 325 degrees F.

2. 2

   Salt and pepper both sides of the butterflied pork tenderloin.

3. 3

   Mix together the cheese, 1/2 cup dried cranberries, herbs, and garlic.

4. 4

   Fill tenderloin and wrap.

5. 5

   Secure with twine.

6. 6

   Place in a roasting pan seam side down. Roast until the internal temperature reads 160 degrees F (45-60 minutes depending on tenderloin size).

7. 7

   Remove from oven; place the tenderloin on a plate to rest. In the meantime make the glaze.

8. 8

   Pour all of the juice out of the roasting pan and into a saucepan. Place on stovetop on medium high heat and bring to a boil.

9. 9

   Cook for about 2 minutes or until slightly reduced.

10. 10

    Add all glaze ingredients except the butter. Bring to a boil.

11. 11

    Remove from heat, add the butter, stir until dissolved and sauce is glossy.

12. 12

    Remove the twine from the tenderloin. Place the tenderloin on a serving platter. Pour glaze over pork and serve.