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Episode 12: Roasted Pork Tenderloin With Cranberry Relish

Roasted Pork Tenderloin With Cranberry Relish
The Cranberry-Horseradish Relish was inspired by a parishioner of Sts. Peter and Paul Orthodox Church, Nancy Krull.
Recipe type: Main
Serves: 4-6
Prep time: 
Cook time: 
Total time: 
  • 2 Pork Tenderloins
  • 2 tablespoons of garlic infused olive oil (or just plain olive oil)
  • ½ teaspoon of onion powder
  • 1 tablespoon of garlic powder
  • 1 tablespoon of dried rosemary leaves
  • 3 cups of cold water
  • 2 tablespoons of kosher salt
  • 1 tablespoon of sugar
  • 2 bay leafs
  • 1 teaspoon black pepper corns
Cranberry-Horseradish Relish
  • 2 cups of fresh (or frozen) cranberries
  • 1 cup of water
  • ½ cup of brown sugar
  • ½ cup of white sugar
  • 2 tablespoons of horseradish
  • 1 tablespoon Dijon Mustard
  1. In three cups of cold water dissolve 2 tablespoons of salt and 1 tablespoon of sugar.
  2. Add peppercorns and bay leaves.
  3. Brine the pork tenderloins for about 3+ hours or more.
Roasted Pork Tenderloins
  1. Take the tenderloins our of the brine and dry them well.
  2. Season with olive oil, garlic powder, onion powder, and rosemary making sure to rub the seasoning all over the meat.
  3. Bake at 350ºF for 45 minutes.
Cranberry-Horseradish Relish
  1. In a sauce pan combine 1 cup of water, brown and white sugar and bring it to a boil.
  2. Add cranberries and cook for about 10 minutes.
  3. Transfer the cooked cranberries into a container with lid and let it come to a room temperature.
  4. Stir in the mustard and horseradish.


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Meet the Author

Fr Vlad

Fr. Vlad Zablotskyy is the rector of Saints Peter and Paul Orthodox Church in Buffalo, NY. He enjoys cooking, baking bread and gardening.

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