Pork Tenderloin with Cranberry Pan Sauce

Name: Pork Tenderloin with Cranberry Pan Sauce
Total time: 40 min
Ingredients: 1 1/4 lbs Pork tenderloin; 1 Tbsp Oil, cooking; 1/2 cup Wine, red (look for something with fruit flavor profiles, or sub chicken stock); 1/2 cup Stock, chicken or vegetable; 1/4 cup Cranberries, dried (sub dried cherries or other dried fruit); 2 tsp Sugar, light brown; 2 tsp Mustard, Dijon; 1/2 Onions, red, sliced; 1/2 cup Pecan halves, roughly chopped; 1 lb Squash, delicata (sub acorn squash), sliced; 2 Tbsp Tarragon, fresh (sub fresh thyme), leaves torn, stems discarded; 1 Tbsp Oil, olive

mealplans.cooksmarts.com

Lots of flavors come together in this roasted pork with a sweet and tart pan sauce of dried cranberries. If you've never had delicata squash, you're in for a real treat. This winter squash has a...

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Cooking tools:

Instant-read thermometer
Baking sheet
Aluminum foil
Pastry brush
Skillet
Oven
Stove
Chef's knife
Cutting board
Spoon
Fork
Whisk
Mixing bowl

Ingredients

1 1/4 lbs Pork tenderloin
1 Tbsp Oil, cooking
1/2 cup Wine, red (look for something with fruit flavor profiles, or sub chicken stock)
1/2 cup Stock, chicken or vegetable
1/4 cup Cranberries, dried (sub dried cherries or other dried fruit)
2 tsp Sugar, light brown
2 tsp Mustard, Dijon
1/2 Onions, red, sliced
1/2 cup Pecan halves, roughly chopped
1 lb Squash, delicata (sub acorn squash), sliced
2 Tbsp Tarragon, fresh (sub fresh thyme), leaves torn, stems discarded
1 Tbsp Oil, olive