Holiday Cranberry-Balsamic Pork Tenderloin
INGREDIENTS
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1/4 cup balsamic vinegar (preferably the good stuff!)
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1/4 cup freshly squeezed orange juice
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3 tbsp grainy Dijon mustard
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2 tbsp pure maple syrup
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1 tbsp olive oil
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2 tsp minced garlic
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1 1/2 tsp grated orange zest
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1 tsp dried rosemary
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1/2 tsp each salt and freshly ground black pepper
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2 large pieces pork tenderloin, about 2 1/2 to 3 lbs (1.1 to 1.4 kg) total weight
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3/4 cup fresh or frozen cranberries
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