Cranberry-Habanero Glazed Pork Tenderloin - Burn Blog

Ingredients

• 1 whole pork tenderloin (two pieces, about 1 1/4-pound)
• 3/4 cup Cranberry-Habanero Jelly, melted
• 3 cloves garlic, minced
• 1/2 cup chopped green onion
• 1 12-ounce bottle Woodchuck Amber hard cider
• 2 tbsp Dijon mustard
• 1/2 tsp coarse kosher salt
• 1 tsp freshly ground black pepper
• 2 tbsp olive oil
• 1 medium red onion, finely diced
• 1 rib celery, finely diced
• 2 each Cortland or Macintosh apples, seeded and diced
• 2 cloves garlic, minced
• 2 cups day-old bread, cubed
• 3/4 cup Woodchuck Amber hard cider
• 1 tbsp chopped fresh parsley
• 1 tsp chopped fresh thyme
• 2 tsp chopped fresh sage